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Sliced loaf of homemade Zucchini Bread Recipe on a wooden board with herbs and lemon wedges

Best Zucchini Bread Recipe (Moist, Fluffy & Easy)

Emily Wilson
This moist zucchini bread recipe yields two tender, cinnamon-scented loaves that stay soft for days. Simple pantry ingredients, fresh grated zucchini, and a quick mix method make this a reliable homemade favorite for breakfast, snacks, or an easy dessert.
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Prep Time 5 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 24 slices
Calories 207 kcal

Equipment

  • 8x4-inch loaf pans
  • Mixing bowls
  • Whisk
  • Box grater
  • Measuring cups and spoons
  • Rubber spatula
  • Parchment paper
  • Wire rack

Ingredients
  

Zucchini Bread Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 2 cups grated zucchini grate on large holes, do not squeeze moisture
  • 3/4 cup vegetable oil
  • 3 large eggs room temperature if possible
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chopped walnuts or pecans optional, for crunch

Instructions
 

  • Step 1. Preheat the oven to 350°F. Grease two 8x4-inch loaf pans or line with parchment for easy removal.
  • Step 2. In a medium bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, and salt until evenly combined.
  • Step 3. In a large bowl, mix grated zucchini, vegetable oil, eggs, and vanilla until smooth and cohesive.
  • Step 4. Add dry ingredients to the wet mixture. Fold gently with a spatula until just combined. Stir in walnuts or pecans if using.
  • Step 5. Divide the batter between the prepared pans. Bake for 50 to 60 minutes, checking at 50 minutes. A toothpick should come out clean or with a few crumbs.
  • Step 6. Cool in pans for 15 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.

Notes

For the most tender crumb, do not squeeze the zucchini. Measure flour by spooning into the cup and leveling. If the tops brown too quickly, tent loosely with foil during the last 15 minutes. To freeze, wrap cooled loaves tightly in plastic, then place in a freezer bag for up to 3 months.
Nutrition Information
  • Calories: 207
  • Carbohydrates: 22 g
  • Protein: 3 g
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Cholesterol: 23 mg
  • Sodium: 156 mg
  • Fiber: 1 g
  • Sugar: 13 g
  • Vitamin A: 57 IU
  • Vitamin C: 2 mg
  • Calcium: 32 mg
  • Iron: 1 mg