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The Best Zucchini Bread Recipe for a Moist, Flavorful Loaf

The Best Zucchini Bread Recipe for a Moist, Flavorful Loaf

This tender, cinnamon-scented zucchini bread makes two moist loaves filled with shredded zucchini and optional nuts. It is simple to mix, easy to bake, and delicious warm or at room temperature.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups (360 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1 teaspoon Fine salt
  • 1 tablespoon Ground cinnamon
Wet Ingredients
  • 3 Large eggs
  • 1 cup Neutral-flavored vegetable oil
  • 1 1/2 to 2 cups Granulated sugar
  • 2 teaspoons Vanilla extract
  • 3 cups, about 2 medium zucchini Coarsely shredded zucchini
Optional Addition
  • 1 cup Chopped walnuts or pecans

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and flour two standard 8 1/2 x 4 1/2-inch loaf pans, or line them with parchment paper.
  2. Whisk the flour, baking soda, baking powder, salt, and cinnamon together in a medium bowl.
  3. In a separate large bowl, whisk the eggs, vegetable oil, sugar, and vanilla until evenly combined. Stir in the shredded zucchini.
  4. Add the dry ingredients to the zucchini mixture and stir just until no dry flour remains. Fold in the chopped walnuts or pecans if using, taking care not to overmix.
  5. Divide the batter evenly between the prepared loaf pans and smooth the tops.
  6. Bake for 50 to 60 minutes, rotating the pans halfway through if needed. The loaves are ready when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter; the internal temperature should be approximately 200–205°F.
  7. Cool the loaves in their pans for 10 to 15 minutes, then transfer them to a wire rack. Cool completely before slicing, allowing at least 20 minutes of cooling time.

Notes

Do not squeeze the shredded zucchini dry because its moisture keeps the bread tender. If the zucchini is exceptionally watery, drain it lightly without pressing it completely dry. For the best texture and flavor, wrap the completely cooled loaves tightly and let them rest for several hours or overnight.