Description
This Moist Zucchini Bread is a soft, spiced quick bread recipe that’s easy to make and perfect for using up fresh garden zucchini. With warm cinnamon, tender crumb, and no need to squeeze the zucchini, it’s a sweet loaf that stays moist for days and makes an ideal breakfast, snack, or dessert.
Ingredients
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tbsp ground cinnamon
3 large eggs
1 cup vegetable oil
2 1/4 cups sugar
3 tsp vanilla extract
2 cups grated zucchini (do not squeeze dry)
Optional: 1 cup chopped walnuts, pecans, chocolate chips, or dried cranberries
Instructions
Preheat oven to 325°F. Grease and line two 8×4-inch loaf pans with parchment paper.
In a medium bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon.
In a large bowl, beat the eggs. Stir in vegetable oil, sugar, and vanilla until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in grated zucchini and optional add-ins like nuts or chocolate chips.
Divide the batter evenly between the two prepared loaf pans. Smooth the tops.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
Don’t squeeze the zucchini—the extra moisture makes the loaf soft and tender.
Swap half the oil for applesauce to lighten it up.
Dark brown sugar adds depth to the flavor.
Turn this into muffins by baking for 20–25 minutes in a lined muffin tin.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American