Classic Moist Zucchini Bread
This incredibly moist zucchini bread uses freshly grated zucchini, warm spices, and simple pantry staples to create a tender, bakery-style loaf. Easy to make and endlessly customizable with nuts or chocolate chips.
Equipment
- Box grater
- Mixing bowls
- Whisk
- Rubber Spatula
- 9x5 loaf pans
- Oven
- Toothpick
- Wire Rack
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (substitute up to 1.5 cups with whole wheat flour)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Wet Ingredients
- 3 large eggs room temperature
- 2 cups granulated sugar
- 1 cup vegetable oil (or melted butter or applesauce)
- 1 tsp vanilla extract
- 2 cups grated zucchini about 2 medium zucchini
Optional Add-ins
- 1 cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 350°F. Grease two 9x5-inch loaf pans and set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs until light and frothy. Add sugar, oil, and vanilla extract, whisking until smooth and slightly thick (2–3 minutes).
- Fold in grated zucchini until well distributed.
- Gently combine the wet and dry ingredients. Stir just until no visible flour remains. Do not overmix. Fold in optional add-ins if using.
- Divide batter evenly between prepared loaf pans. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
Avoid squeezing moisture from the zucchini — it helps create a moist, tender loaf. Tent with foil if the top browns too quickly. Store tightly wrapped at room temperature for up to 3 days, or freeze for up to 2 months.