Go Back
Deliciously moist zucchini bread with a golden crust and fresh zucchini slices.

Must-Try, Super-Moist Zucchini Bread

This easy homemade zucchini bread is moist, flavorful, and packed with veggies, making it a delicious guilt-free treat for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon (optional)
  • 1 teaspoon kosher salt
Wet Ingredients
  • 1 cup light brown sugar (213 g)
  • 1/2 cup granulated sugar (100 g)
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 2.5 cups grated zucchini (12-16 oz.)

Method
 

Preparation
  1. Preheat your oven to 350°F. Grease an 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using more zucchini. Optionally, line the pan with parchment paper for easy removal.
  2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon (if using), and salt.
  3. In another bowl, combine the brown sugar, granulated sugar, vegetable oil, vanilla extract, and beaten eggs.
  4. Fold the grated zucchini into the flour mixture, tossing to coat the zucchini.
  5. Mix the wet and dry ingredients together, stirring just until combined. Pour the batter into your prepared loaf pan.
Baking
  1. Bake for about 45 minutes to 1 hour, or until a toothpick comes out clean. The center should register at least 205°F if using an instant-read thermometer.
Cooling
  1. Let the bread cool in the pan for 15 minutes before transferring it to a cooling rack.

Notes

For serving, warm the bread and consider spreading a pat of butter or drizzling honey for extra sweetness. Store in the refrigerator for up to 1 week or freeze for up to 3 months.