Go Back
A thick, golden-brown slice of Zucchini Bread, speckled with green zucchini, sits on a wooden cutting board.

Moist Classic Zucchini Bread

This delightful zucchini bread is incredibly moist, perfectly spiced, and a fantastic way to use up garden zucchini. A comforting classic for breakfast, snack, or dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Dry Ingredients
  • 2 cups All-purpose flour
  • 1 3/4 cups Granulated sugar
  • 1 tsp Baking soda
  • 2 tsp Ground cinnamon
  • 1/2 tsp Salt
  • 1/4 tsp Ground nutmeg
For the Wet Ingredients
  • 2 large Eggs room temperature
  • 1/2 cup Vegetable oil or other neutral oil
  • 1 tsp Vanilla extract
  • 2 cups Grated zucchini lightly packed, excess moisture squeezed out
Optional Add-ins
  • 1/2 cup Chopped walnuts or pecans

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Box Grater
  • 9x5 inch Loaf Pan
  • Oven
  • Wire Rack

Method
 

  1. Preheat your oven to 325°F (160°C). Grease and lightly flour a 9x5 inch (23x13 cm) loaf pan, tapping out any excess flour. This lower temperature helps ensure the bread cooks evenly without drying out or burning the edges.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, salt, and ground nutmeg until thoroughly combined and no lumps remain. Set aside.
  3. In a separate medium mixing bowl, whisk together the large eggs, vegetable oil, and vanilla extract until well blended.
  4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, mix until just combined. Be careful not to overmix; overmixing can lead to a tough bread. It's okay if a few streaks of flour remain.
  5. Fold in the grated zucchini until evenly distributed throughout the batter. If you are using chopped walnuts or pecans, fold them in now.
  6. Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
  7. Once baked, remove the loaf pan from the oven and let it cool on a wire rack for 10-15 minutes. This allows the bread to set. After cooling slightly, carefully invert the loaf onto the wire rack to cool completely before slicing and serving. Cooling completely prevents the bread from steaming and becoming gummy when cut.

Notes

For best results, make sure to squeeze out excess moisture from the grated zucchini using a paper towel or clean kitchen cloth. This prevents the bread from becoming too soggy. Store leftover zucchini bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. Zucchini bread also freezes beautifully for up to 3 months; wrap individual slices or the whole loaf in plastic wrap, then foil.