Go Back
Moist Zucchini Bread
Faiza Shabir

Moist Zucchini Bread Recipe

This moist zucchini bread is soft, flavorful, and packed with cozy cinnamon goodness. Fresh grated zucchini keeps the bread incredibly tender while adding natural moisture. It’s the perfect homemade treat for breakfast, snacks, or a sweet bite with coffee.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 Slices
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 1 cup grated zucchini lightly squeezed
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp salt

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a bowl whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl mix sugar, oil, eggs, and vanilla until smooth.
  4. Stir grated zucchini into the wet mixture.
  5. Gradually add dry ingredients and mix until just combined.
  6. Pour batter into the prepared loaf pan and spread evenly.
  7. Bake for 45–50 minutes until a toothpick inserted in the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring to a rack.

Notes

  • Do not squeeze all the moisture from the zucchini; a little keeps the bread soft.
  • Add chopped walnuts or chocolate chips for extra flavor.
  • Store at room temperature in an airtight container for up to 3 days.
  • This bread freezes well for up to 2 months.

❤️ DID YOU MAKE THIS EASY RECIPE?

If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-):