Moist & Delicious Zucchini Bread Recipe You’ll Want to Bake Every Week

There’s something undeniably comforting about the aroma of freshly baked zucchini bread wafting through the kitchen. This classic recipe transforms humble zucchini into a moist, tender loaf with just the right balance of sweetness and spice. Whether you’re looking for a creative way to use up your garden bounty or simply craving a wholesome homemade treat, this zucchini bread delivers on every level.

Why You’ll Love This Zucchini Bread Recipe

This isn’t just another quick bread – it’s a perfectly balanced creation that will become your new go-to. The magic lies in its incredible moisture (thanks to the zucchini), warm cinnamon undertones, and optional crunchy walnut topping. It’s versatile enough for breakfast, snack time, or dessert, and even picky eaters won’t suspect they’re eating vegetables!

• Uses simple pantry staples with the star being fresh zucchini
• Naturally moist texture without being dense
• Customizable with add-ins like nuts or chocolate chips
• Freezes beautifully for make-ahead convenience
• Great way to sneak veggies into your family’s diet

Ingredients & Equipment

Ingredients:

• 2 cups all-purpose flour (or 1:1 gluten-free blend)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon nutmeg (freshly grated if possible)
• 3 large eggs, room temperature
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup vegetable oil or melted coconut oil
• 2 teaspoons vanilla extract
• 2 cups grated zucchini (about 1 medium, unpeeled)
• 1 cup chopped walnuts or pecans (optional)

Equipment:

• 9×5 inch loaf pan
• Parchment paper
• Mixing bowls (large and medium)
• Whisk and rubber spatula
• Box grater
• Cooling rack

Step-by-Step Instructions

1. Prep: Preheat oven to 350°F (175°C). Line loaf pan with parchment paper, leaving overhang on long sides for easy removal.
2. Dry ingredients: In medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Wet ingredients: In large bowl, vigorously whisk eggs until frothy. Add both sugars and whisk until combined. Slowly drizzle in oil while whisking constantly. Stir in vanilla.
4. Combine: Add dry ingredients to wet ingredients in three additions, folding gently with spatula until just combined after each. Fold in zucchini (and nuts if using). Batter will be thick.
5. Bake: Pour batter into prepared pan. Bake 50-60 minutes until deep golden brown and toothpick inserted in center comes out clean.
6. Cool: Let cool in pan 15 minutes, then use parchment to transfer to cooling rack. Cool completely before slicing.

Pro Tips

• Zucchini prep: No need to peel! Just trim ends and grate using large holes of box grater. Don’t squeeze out moisture – it’s essential for the bread’s texture.
• Flour measure: For accuracy, spoon flour into measuring cup and level off with knife rather than scooping directly.
• Don’t overmix: Stir just until ingredients are incorporated to prevent tough bread.
• Test for doneness: If bread browns too quickly, tent with foil during last 15 minutes of baking.
• Flavor boost: Add 1/2 teaspoon orange zest or swap 1/4 cup flour for almond flour for extra depth.

Storing Leftovers

This zucchini bread keeps exceptionally well thanks to its moisture content. For best results:

• Room temperature: Wrap tightly in plastic or store in airtight container for up to 4 days.
• Refrigerator: Will keep for up to 1 week wrapped tightly.
• Freezing: Slice and wrap individual portions in plastic, then place in freezer bag for up to 3 months. Thaw at room temperature or toast lightly.

Pro tip: The flavors actually improve after 24 hours as the spices fully develop!

Zucchini Bread Recipe

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• Author: Sophia
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (8 slices)
• Diet: Vegetarian

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Description

A moist and flavorful zucchini bread that’s lightly spiced and perfect for breakfast or snacking.

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Ingredients

2 cups grated zucchini (about 2 medium zucchini)

2 large eggs

1/2 cup vegetable oil

1/2 cup granulated sugar

1/2 cup brown sugar

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup chopped walnuts or pecans (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

2. In a large bowl, whisk together eggs, oil, granulated sugar, brown sugar, and vanilla until well combined.

3. Stir in the grated zucchini.

4. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

5. Gradually add the dry ingredients to the wet ingredients and stir until just combined.

6. Fold in nuts if using.

7. Pour the batter into the prepared loaf pan and smooth the top.

8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

You can leave the peel on the zucchini — no need to peel before grating.

For extra flavor, add 1/2 cup of chocolate chips or dried cranberries.

Wrap tightly and store at room temperature for up to 3 days or refrigerate for longer freshness.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American