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Best Zucchini Bread Recipe (Moist and Delicious!)

Best Zucchini Bread

Welcome to the ultimate guide for baking the Best Zucchini Bread! This delightful quick bread is not only delicious but also a fantastic way to use up those garden-fresh zucchinis. The moist texture combined with the subtle sweetness makes it a perfect snack, breakfast option, or even a dessert.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups grated zucchini
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans optional

Equipment

  • Loaf Pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Grater
  • Measuring Cups and Spoons
  • Toothpick or cake tester

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease and flour a 9x5-inch loaf pan.
  3. Step 3: In a large bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well.
  4. Step 4: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix until well combined.
  5. Step 5: Gradually add the dry ingredients to the zucchini mixture, stirring until just combined. Be careful not to overmix!
  6. Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Step 7: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Step 8: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Store your zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. For longer storage, freeze it wrapped tightly in plastic wrap.