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Slice of super moist zucchini bread on a wooden table

Super Moist Zucchini Bread

A rich and tender loaf of zucchini bread that is moist and delicious with a hint of cinnamon. Perfect for breakfast, a snack, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Grate and squeeze out excess moisture.
  • 1 cup granulated sugar Adjust for sweetness if desired.
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs Can substitute with applesauce or mashed bananas for vegan option.
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can use whole wheat flour for a healthier option.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
Optional Mix-ins
  • 1/2 cup chopped nuts Optional for added crunch.
  • 1/2 cup raisins or chocolate chips Optional for a sweet surprise.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine grated zucchini, sugar, oil, vanilla, and eggs.
  3. In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in nuts, raisins, or chocolate chips if using.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  3. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store at room temperature for up to 3 days or freeze tightly wrapped for up to 3 months. Serve plain, with cream cheese, or topped with jam for breakfast.