Simple, Moist Easy Homemade Zucchini Bread Recipe (Print Version)

Bake this delightful Easy Homemade Zucchini Bread! A comforting, moist loaf perfect for breakfast or a snack. My recipe shares all my kitchen secrets.

# Recipe Info:

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

# Ingredients:

→ Dry Ingredients

01 - 1 ½ cups (180g) all-purpose flour
02 - ¾ cup (150g) granulated sugar
03 - 1 teaspoon baking soda
04 - ½ teaspoon baking powder
05 - 1 ½ teaspoons ground cinnamon
06 - ½ teaspoon salt

→ Wet Ingredients

07 - 2 large eggs, lightly whisked
08 - ½ cup (120ml) vegetable oil
09 - 1 teaspoon vanilla extract

→ Fresh Produce & Flavor

10 - 1 ½ cups (about 2 medium) grated fresh zucchini

→ Optional Mix-ins

11 - ½ cup chopped walnuts or pecans (or chocolate chips!)

# Instructions:

01 - First things first, preheat that oven to 350°F (175°C). Then, grab a 9x5 inch loaf pan. I usually butter and flour it, or sometimes I'll use a baking spray with flour in it; either works great to keep your Easy Homemade Zucchini Bread from sticking. There’s nothing worse than a perfectly baked loaf that won't come out in one piece, trust me, I've been there and shed a tear or two. This step is super important for a clean release!
02 - In a large mixing bowl, whisk together your flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt. Give it a good whisk until everything is totally combined. You want to avoid any pockets of leavening agents later on, which can lead to weird textures. I always make a little flour cloud when I do this, it's just part of my kitchen chaos, honestly.
03 - In a separate, medium-sized bowl, lightly whisk your eggs. Then, stir in the vegetable oil and vanilla extract until they're well blended. You're just aiming for a uniform liquid mixture here, nothing too fancy. I love seeing the oil and vanilla swirl into the eggs; it’s a small, satisfying moment before the real magic begins for your Easy Homemade Zucchini Bread.
04 - Now, pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula just until *barely* combined. Seriously, don't overmix! Overmixing is the enemy of tender bread and will make your Easy Homemade Zucchini Bread tough. Lumps are totally okay, even encouraged! This is where I tend to get a little impatient, but I've learned to hold back.
05 - Add your grated zucchini to the batter. If you're using chopped walnuts or pecans, toss those in now too. Fold everything together gently until the zucchini is evenly distributed. It'll look like a lot of zucchini, but it bakes down beautifully. The batter will be thick, and that's exactly what you want for a moist Easy Homemade Zucchini Bread.
06 - Pour the batter into your prepared loaf pan and spread it evenly. Pop it into the preheated oven and bake for about 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The smell that fills your kitchen while this bakes? Pure heaven. I always peek through the oven door, watching for that golden-brown crust. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Patience is tough here, but worth it!

# Notes:

01 - Don't squeeze the water out of your grated zucchini; that moisture is gold for a tender loaf.
02 - Wrap cooled bread tightly in plastic wrap to keep it moist for days, or freeze slices for later.
03 - I've tried swapping half the oil for unsweetened applesauce for a slightly lighter version, and it works!
04 - Serve warm with a smear of cream cheese frosting or a simple pat of butter - pure comfort!

# Equipment Needed:

01 - 9x5 inch loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - grater
06 - wire rack

# Nutrition (Per Serving):

Calories: 250
Total Fat: 12g
Total Carbohydrate: 32g
Protein: 4g

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