Go Back
Deliciously Moist Zucchini Bread Recipe You'll Love

Zucchini Bread

This easy zucchini bread recipe is quick to whip up, delivering a moist and flavorful treat that is perfect for breakfast, a snack, or even dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Bread
  • 2 cups grated zucchini Fresh zucchini adds moisture and a subtle sweetness.
  • 1/2 cup vegetable oil Keeps the bread tender and moist.
  • 1 cup granulated sugar For that classic sweetness.
  • 1/2 cup brown sugar Adds a rich, caramel flavor.
  • 3 large eggs Binds the ingredients together.
  • 2 teaspoons vanilla extract A hint of warmth and depth.
  • 2 cups all-purpose flour The base of your bread.
  • 1 teaspoon baking soda Helps the bread rise.
  • 1/2 teaspoon baking powder Additional leavening boost.
  • 1 teaspoon ground cinnamon Adds a cozy flavor.
  • 1/2 teaspoon ground nutmeg A warm spice that complements the zucchini.
  • 1/2 teaspoon salt Enhances all the flavors.
  • 1 cup chopped walnuts or pecans (optional) For a delightful crunch.
  • 1/2 cup raisins or chocolate chips (optional) Sweet bursts of flavor.

Equipment

  • Loaf Pan
  • Mixing Bowls
  • Whisk

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. Step 2: In a large bowl, combine the grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix well until everything is combined.
  3. Step 3: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
  4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Remember, do not overmix!
  5. Step 5: If you like, fold in the chopped walnuts or pecans and raisins or chocolate chips for extra flavor and texture.
  6. Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Step 7: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Step 8: Remove from the oven and let the bread cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and keep in the freezer for up to 3 months.