The Best Zucchini Bread Recipe- Moist & Easy
Looking for the ultimate way to use up that garden zucchini? Our Best Zucchini Bread recipe delivers an incredibly moist, perfectly spiced loaf that’s unbelievably easy to make. Get ready to bake a batch of pure comfort that will become your new favorite treat!
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon (optional, but highly recommended)
- 3 large eggs
- ½ cup vegetable oil (or melted unsalted butter)
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini (about 2 medium zucchini, excess water squeezed out)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips (optional)
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan, or spray with non-stick baking spray.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, and cinnamon until well combined.
- In a separate medium bowl, lightly beat the eggs. Then whisk in the vegetable oil and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the shredded zucchini, and if using, the optional walnuts/pecans or chocolate chips, until evenly distributed.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with foil.
- Remove the loaf pan from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Slice and enjoy!
