Delightful Zucchini Bread Recipe: Moist, Easy & Perfect for Any Time
This moist and warmly spiced zucchini bread is the perfect way to use up your summer bounty. Easy to make, richly flavored with cinnamon and nutmeg, and optionally enhanced with nuts or citrus zest — it’s a family favorite for good reason!
Equipment
- 2 loaf pans (9x5 inch)
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- grater or food processor
- cooling rack
- Wooden skewer or toothpick
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 1 cup packed brown sugar
- ¾ cup vegetable oil
- 2 tsp vanilla extract
- 2 cups shredded zucchini, lightly packed (do not squeeze)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans or use baking spray with flour.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
- In a separate bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and well combined.
- Gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
- Gently fold in shredded zucchini and nuts (if using) until evenly distributed.
- Divide the batter evenly between prepared loaf pans and smooth the tops.
- Bake for 50–60 minutes or until a wooden skewer inserted in the center comes out clean.
- Cool loaves in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Don't squeeze out the zucchini — the extra moisture helps keep the bread soft. Avoid overmixing the batter to prevent a dense loaf. Add orange zest or chocolate chips for a creative twist. Freezes beautifully too!