Go Back

The Best Moist Zucchini Bread

Easy, fluffy zucchini bread that's incredibly moist, perfectly spiced with cinnamon and nutmeg, and loaded with fresh zucchini for the ultimate quick bread.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 24 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Summer
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves optional
Wet Ingredients
  • 3 large eggs room temperature
  • 1 cup vegetable oil
  • 1.5 cups granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 tbsp vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts optional

Equipment

  • Mixing bowls
  • Loaf pans
  • Wire rack
  • Grater

Method
 

  1. Preheat oven to 325°F (165°C). Grease two 9x5-inch loaf pans.
  2. Whisk dry ingredients: flour, salt, baking soda, baking powder, cinnamon, nutmeg, cloves.
  3. Beat eggs, oil, sugars, and vanilla until smooth.
  4. Stir in grated zucchini.
  5. Add dry ingredients to wet, mix until just combined.
  6. Fold in nuts if using. Divide batter into pans.
  7. Bake 50-60 minutes until toothpick comes out clean. Cool in pans 10 minutes, then on rack.

Notes

For extra moisture, don't drain zucchini completely. Freezes well wrapped tightly.