Moist Zucchini Bread Recipe: A Family Favorite (Print Version)

Best Zucchini Bread: Bake the most incredibly moist and tender loaf with my simple recipe. Perfect for using your gardens bounty! A family favorite.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 10-12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 2 cups (240g) all-purpose flour
02 - 1 ½ cups (300g) granulated sugar
03 - 1 teaspoon baking soda
04 - ½ teaspoon baking powder
05 - ½ teaspoon salt
06 - 2 teaspoons ground cinnamon
07 - ¼ teaspoon ground nutmeg

→ Wet Ingredients

08 - 2 large eggs, at room temperature
09 - ½ cup (120ml) vegetable oil
10 - 2 teaspoons vanilla extract
11 - 2 cups (about 2 medium) grated fresh zucchini (not squeezed)

→ Optional Add-ins

12 - 1 cup chocolate chips
13 - ½ cup chopped walnuts

→ For Serving (Optional)

14 - Powdered sugar for dusting
15 - Cream cheese or butter

# Instructions:

01 - First things first, get that loaf pan ready. I usually grease and flour it, or sometimes line it with parchment paper with a little overhang – makes for easy lifting! Then, in a big bowl, whisk together your flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Give it a good whisk, making sure there are no lumps. This is where I always make sure my spices are evenly distributed, so every bite sings! You'll smell that lovely cinnamon starting to wake up.
02 - In another bowl, crack your eggs. Whisk them up a bit, then pour in the vegetable oil and vanilla extract. Whisk it all until it's well combined and looks a bit frothy. This step is pretty quick, but don't rush it. I once got distracted and forgot the vanilla until the very end, and had to stir it into the lumpy batter – oops, still worked out okay, but not ideal!
03 - Now for the good stuff! Add your grated zucchini to the wet ingredients. Give it a gentle stir to combine. You'll see those lovely green flecks start to spread throughout the mixture. This is where the magic starts to happen, getting that moisture into our bread. It feels so fresh and vibrant at this stage, honestly!
04 - Pour the wet zucchini mixture into the bowl with your dry ingredients. Stir it gently with a spatula, just until everything is combined. Seriously, do not overmix! Overmixing leads to tough bread, and we want a soft, tender, moist zucchini bread. A few streaks of flour are totally fine; it'll all come together in the oven. This is crucial for that perfect texture.
05 - If you're using chocolate chips or walnuts, now's the time to gently fold them in. Try not to crush the nuts if you're using them. I always sprinkle a few extra chocolate chips on top of the batter in the pan before baking – because, why not? It makes it look extra inviting and ensures you get melty chocolate right on top. Don't be shy with your preferences here!
06 - Pour the batter into your prepared loaf pan and smooth the top. Pop it into a preheated oven (usually around 325-350°F, depending on your oven's quirks) and bake until a toothpick inserted into the center comes out clean. This usually takes about 50-60 minutes, but ovens vary, so keep an eye on it! The kitchen will start to smell absolutely heavenly – warm cinnamon and sweet bread, a smell that just screams comfort. Let it cool a bit in the pan before transferring to a wire rack.

# Notes:

01 - Always use room temperature eggs; it helps the batter combine smoothly and evenly.
02 - Leftover slices freeze beautifully for up to 3 months; wrap individually before freezing.
03 - Swap half the granulated sugar for brown sugar for a deeper, more caramel-like flavor.
04 - Serve warm with a smear of cream cheese or a dusting of powdered sugar for a simple treat.

# Equipment Needed:

01 - Loaf pan (9x5 inch)
02 - Mixing bowls
03 - Whisk
04 - Spatula
05 - Box grater

# Nutrition (Per Serving):

Calories: 280
Total Fat: 14g
Total Carbohydrate: 36g
Protein: 4g

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