Name: Moist Zucchini Bread
Prep time: 10 min
Cook time: 1 h
Total time: 2 h
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 tablespoon ground cinnamon; ½ teaspoon ground nutmeg (optional); 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup granulated sugar; 1 cup light brown sugar; 3 large eggs; 1 cup vegetable oil; 3 teaspoons vanilla extract; 2 cups grated zucchini (about 2 medium zucchini)

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I’m excited to share this Moist Zucchini Bread recipe. It’s tender, perfectly spiced, and a great way to use up fresh zucchini. The texture is soft and moist, and the flavor feels like a cozy hug in every slice.

Moist Zucchini Bread

Why You’ll Love This Recipe

I love how zucchini adds moisture without making the bread soggy. It’s subtly sweet, with a warm cinnamon flavor and just a hint of nutmeg. The recipe is straightforward, with simple ingredients and no complicated steps. I also appreciate how versatile it is—I can enjoy it plain, add mix-ins, or even bake it into muffins.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups all‑purpose flour
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg (optional)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
1 cup light brown sugar
3 large eggs
1 cup vegetable oil
3 teaspoons vanilla extract
2 cups grated zucchini (about 2 medium zucchini)

Directions

I start by preheating the oven to 325 °F (165 °C) and lining two 8×4‑inch loaf pans with parchment paper.
In a large bowl, I whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In another bowl, I mix the granulated sugar, brown sugar, and eggs until smooth. Then I stir in the oil and vanilla extract.
I gently stir the dry ingredients into the wet mixture until just combined—being careful not to overmix.
I fold in the grated zucchini and mix until it’s evenly distributed throughout the batter.
I pour the batter evenly into the prepared loaf pans.
I bake the loaves for 50–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
After baking, I let the bread cool in the pans for about 15 minutes, then transfer the loaves to a wire rack to cool completely.

Servings and timing

This recipe makes 2 standard loaves, giving me about 16 slices in total. The prep takes around 10 minutes, baking takes 50–60 minutes, and I allow another 30–40 minutes for cooling. Overall, I spend about 2 hours from start to finish.

Variations

I like switching things up depending on what I have on hand. Here are some variations I often make:

Add 1 cup chopped walnuts or pecans for some crunch
Fold in 1 cup chocolate chips for a sweet twist
Use half whole wheat flour for a heartier texture
Add a little lemon zest for a brighter flavor
Make muffins by baking in a muffin tin for about 20 minutes at 375°F

storage/reheating

Once completely cooled, I wrap the bread tightly in plastic wrap or foil and store it at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 5 days.
To freeze, I wrap the loaf (or individual slices) tightly and store it in the freezer for up to 3 months. I let it thaw at room temperature when I’m ready to eat it.
To reheat, I toast slices or warm them briefly in the oven—it brings back that just-baked texture I enjoy.

FAQs

1. Do I need to peel the zucchini?

No, I don’t peel the zucchini. The skin is thin and softens during baking. It also adds color and extra nutrients to the bread.

2. Should I squeeze out the moisture from the zucchini?

I don’t squeeze it out. The moisture helps keep the bread soft and tender. I only blot it lightly if it’s excessively wet.

3. Can I make this recipe into muffins?

Yes! I divide the batter into a greased or lined muffin tin and bake at 375 °F for about 18–20 minutes. They’re perfect for snacks or breakfast on the go.

4. What can I substitute for vegetable oil?

I sometimes use melted coconut oil or canola oil. Melted butter also works, but it gives a slightly richer flavor and firmer texture.

5. Can I add other mix-ins?

Absolutely. I like adding shredded coconut, dried cranberries, or even crushed pineapple. Just be sure not to overload the batter—1 cup of mix-ins total is a good limit.

Conclusion

This zucchini bread recipe is a favorite of mine for good reason—it’s moist, flavorful, and incredibly easy to make. Whether I serve it for breakfast, a snack, or dessert, it always hits the spot. I love how customizable it is and how well it stores. It’s one of those recipes I come back to all summer long.