Go Back
A close-up shot of a perfectly baked, moist zucchini bread loaf, showcasing its golden-brown crust and inviting texture, perfect for illustrating a recipe for the best and easiest zucchini bread that bakes to perfection.
Lady Maria

Perfect Moist Zucchini Bread

This recipe creates an incredibly moist and flavorful zucchini bread that's perfect for breakfast, brunch, or a snack. With a balanced spice blend and simple instructions, even beginner bakers can achieve a tender, delicious loaf every time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 16
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger optional
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini about 2 medium zucchini, unpeeled
  • 1 cup chopped walnuts or pecans optional

Equipment

  • 2 9x5 inch loaf pans
  • measuring cups and spoons
  • Large mixing bowl
  • Medium mixing bowl
  • whisk
  • Electric mixer (optional)
  • grater
  • Wooden skewer or toothpick
  • wire rack
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger (if using), and salt.
  3. In a separate bowl, beat the eggs, sugar, oil, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Gently fold in the grated zucchini and nuts (if using).
  6. Pour the batter evenly into the prepared loaf pans.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
  8. Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  9. Slice and enjoy!

Notes

For best results, measure flour accurately by spooning it into the measuring cup and leveling it off. Avoid squeezing excess moisture from the zucchini unless it's exceptionally watery. Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Add a touch of citrus zest (lemon or orange) for a brighter flavor. You can also experiment with different spices like cardamom, cloves, or allspice. For a chocolate chip version, add 1 cup of chocolate chips to the batter.