This moist zucchini bread recipe is soft, tender, and perfectly spiced with cinnamon, making it an easy homemade treat for breakfast, a snack, or dessert. Made with fresh shredded zucchini and simple pantry ingredients, it’s beginner-friendly, freezer-friendly, and stays deliciously moist for days. Customize it with walnuts, pecans, or chocolate chips for a bakery-style loaf the whole family will love.
Total Time:1 hour 10 minutes
Yield:1 loaf (10 slices)
Ingredients
Dry Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
¼ teaspoon salt
Wet Ingredients
2 large eggs
½ cup vegetable oil
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
Fresh Ingredients
2 cups shredded zucchini (lightly squeezed)
Optional Mix-ins
½ cup chopped walnuts
½ cup chocolate chips
½ cup pecans
¼ cup raisins
Instructions
Preheat oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
Grate the zucchini and gently remove excess moisture.
Whisk together the dry ingredients.
In another bowl, whisk the wet ingredients until smooth.
Combine the wet and dry ingredients without overmixing.
Fold in the zucchini and optional mix-ins.
Pour batter into the prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes before transferring to a wire rack.
Slice and enjoy.
Notes
Don’t overmix the batter.
Fresh zucchini gives the best flavor and texture.
Lightly squeeze the zucchini rather than removing all the moisture.
Cover loosely with foil if the top browns too quickly.
