The BEST Zucchini Bread Recipe

I made an Extra Moist Zucchini Bread in one bowl that turned out so soft and flavorful you won’t believe it until you scroll down.

I’m obsessed with this bread because it actually tastes like something worth getting up for. I love how it stays soft and melts in your mouth.

I call it my Extra Moist Zucchini Bread because that’s exactly what it is. I don’t fuss about fancy toppings.

I throw in grated zucchini and sometimes semisweet chocolate chips because life’s short. But mostly I love the way it eats like a quick, honest snack any time.

It’s my go-to when I want easy results from Easy Zucchini Recipes without pretending it’s high art. Pure, loud flavor.

Yum. I crave it daily now.

Ingredients

• Grated zucchini keeps it moist and tender, basically a sneaky veggie boost.
• All-purpose flour gives structure so slices hold together and feel classic.
• Baking powder adds lift so the loaf isn’t dense and sad.
• Baking soda reacts for light crumb and helps browning, it’s subtle.
• Fine salt brightens everything, cuts sweetness, and brings balance.
• Cinnamon adds warm cozy spice you’ll want in every bite.
• Nutmeg’s optional but adds sweet, woodsy warmth, kind of grown-up.
• Granulated sugar gives sweetness and helps create a tender crumb.
• Brown sugar adds moisture and a caramel note, basically cozy depth.
• Eggs bind everything together and give a nice, fluffy lift.
• Vegetable oil keeps it soft day after day, no dryness.
• Vanilla adds mellow aroma and rounds out the sweetness quietly.
• Walnuts or pecans give crunch and a toasty, slightly bitter contrast.
• Chocolate chips bring melty pockets of sweet, indulgent surprise.

Ingredient Quantities

• 2 cups grated zucchini (about 2 medium, squeezed lightly to remove excess moisture)
• 1 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional, but i like it)
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, room temperature
• 1/2 cup vegetable oil (or canola)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans, optional and chopped a bit rough
• 1/2 cup semisweet chocolate chips, optional but totally delish

How to Make this

1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment and set aside.

2. In a large bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg if using.

3. Add 1 cup granulated sugar and 1/2 cup packed light brown sugar to the dry mix and stir so the sugars are evenly distributed.

4. Make a little well in the center and add 2 large eggs (room temp), 1/2 cup vegetable oil, and 1 teaspoon vanilla extract. Stir until just combined; don’t overmix, a few streaks of flour is ok.

5. Fold in 2 cups grated zucchini that you squeezed lightly to remove excess moisture. You want it moist but not dripping into the batter.

6. Gently fold in 1/2 cup chopped walnuts or pecans if using and/or 1/2 cup semisweet chocolate chips if you want that extra decadence. Do not overwork the batter.

7. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan once on the counter to settle the batter and release any big air pockets.

8. Bake at 350°F for 50 to 60 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Ovens vary so start checking at 45 minutes.

9. Cool the loaf in the pan on a wire rack for 10 to 15 minutes, then remove from the pan and let cool completely on the rack before slicing. This keeps the slices from falling apart.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. 9×5 inch loaf pan (greased or lined with parchment)
3. Large mixing bowl
4. Whisk and a rubber or silicone spatula
5. Box grater (for the zucchini)
6. Measuring cups and spoons
7. Small bowl or liquid measuring cup for eggs, oil and vanilla
8. Wire cooling rack and a toothpick or thin skewer for testing doneness

FAQ

The BEST Zucchini Bread Recipe Substitutions and Variations

• Zucchini: swap with grated yellow squash or peeled, grated apple (fuji or gala). Apples add a touch of sweetness so cut back a tablespoon or two of sugar if you want it less sweet.
• Granulated sugar + brown sugar: use 1 1/4 cups coconut sugar, or 3/4 cup maple syrup or honey (reduce liquid elsewhere by ~3 tbsp and bake a little longer). Note maple or honey will brown faster.
• Eggs: 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 min), or 1/2 cup unsweetened applesauce for a moister, slightly denser loaf.
• Vegetable oil: use 1/2 cup melted butter for richer flavor, or 1/2 cup plain Greek yogurt for a tangy, tender crumb (if using yogurt, batter will be thicker).

Pro Tips

1. Squeeze the zucchini more than you think you need to. A little extra moisture will still keep it tender, but too much will make the loaf gummy. I usually wrap it in a clean dish towel and twist until it’s not dripping.

2. Bring the eggs to room temp and measure the oil carefully. Cold eggs make the batter seize up and too much oil makes the crumb heavy. If you forget the eggs, stick them in warm water for 5 minutes to speed it up.

3. Toast the nuts for a few minutes in a dry skillet first. It deepens their flavor and keeps them from going soft in the bread. Let them cool before chopping, or they’ll turn into crumbs.

4. Start checking for doneness at 45 minutes and use the toothpick test, but also tap the top. If it springs back a bit and the toothpick has just a few moist crumbs, it’s done. If the top browns too fast, loosely cover with foil for the last 10 to 15 minutes.