Description

This Classic Moist Zucchini Bread Recipe delivers a soft, perfectly spiced loaf that’s subtly sweet, packed with fresh zucchini, and easy to customize. It’s the perfect way to use up garden zucchini while baking a treat that’s great for breakfast, snack, or dessert.

Ingredients

1½ cups shredded zucchini (lightly squeezed)
1¾ cups all-purpose flour
½ cup granulated sugar
½ cup brown sugar
2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
½ cup chopped walnuts or chocolate chips (optional)

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Instructions

Prep the Oven: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Combine Wet Ingredients: In another bowl, beat eggs, oil, sugars, and vanilla until smooth.
Fold in Zucchini: Add shredded zucchini into the wet mix and stir to combine.
Combine Everything: Add dry ingredients into wet and mix until just combined. Fold in optional nuts or chips.
Bake the Loaf: Pour batter into prepared pan and bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Cool and Slice: Let bread cool in pan for 10 minutes before transferring to a rack. Cool fully before slicing.

Notes

Avoid overmixing to keep the loaf soft. You can add pineapple or coconut for a tropical twist, or use whole wheat flour for added fiber. Bread tastes even better the next day!

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Baking
Method: Oven
Cuisine: American