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Best Moist Zucchini Bread Recipe – Easy and Delicious

This easy moist zucchini bread recipe is a family favorite, perfect for using up summer zucchini and creating a tender, flavorful loaf. It's versatile and can be enjoyed for breakfast, as a snack, or even as a dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 300
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1/2 cup chopped walnuts or pecans (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
  2. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Set aside.
  3. In a large bowl, beat the sugar, oil, eggs, and vanilla extract together until well combined.
  4. Stir in the grated zucchini until evenly distributed.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. If using nuts, fold them in now.
  6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Don't overmix the batter to avoid a dense loaf. Use fresh zucchini and squeeze out excess moisture if it's very watery. Customize with add-ins like chocolate chips or raisins.