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Homemade zucchini bread sliced on a wooden board

Best Zucchini Bread

This delightful zucchini bread is moist, flavorful, and easy to make, serving as a comforting treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 2 cups grated zucchini Use freshly grated for best moisture.
  • 2 cups all-purpose flour Can substitute with whole wheat flour for a heartier version.
  • 1 cup granulated sugar Reduce amount for less sweetness if desired.
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil Can swap half with unsweetened applesauce for a healthier option.
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour two loaf pans to ensure easy release.
  3. In a large bowl, combine the grated zucchini, sugars, oil, eggs, and vanilla. Mix well!
  4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. No need to overdo it—lumps are totally okay!
  6. Divide the batter evenly between the two prepared loaf pans.
Baking
  1. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow to cool in the pans for a few minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with butter or fruit preserves. Store at room temperature for up to three days, or refrigerate for up to a week. This bread freezes well; wrap in plastic wrap and place in an airtight bag.