Description
This moist zucchini bread is the perfect way to use up extra zucchini and make a treat that’s tender, warmly spiced, and wonderfully satisfying. With just the right balance of sweetness and moisture, this loaf stays soft for days and makes an ideal breakfast, snack, or dessert. Easy to customize and even easier to make, it’s a foolproof favorite you’ll come back to again and again. No fancy tools or baking expertise needed — just a bowl, a spoon, and a little zucchini magic.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (drained but not dry)
- 1/2 to 3/4 cup chopped walnuts or pecans (optional)
- Optional: 2 tablespoons coarse sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk together eggs, both sugars, oil, and vanilla until smooth.
- Fold in the grated zucchini.
- Add dry ingredients to the wet mixture and stir just until combined — do not overmix.
- Gently fold in nuts or any desired mix-ins.
- Pour batter into the prepared pan and smooth the top. Sprinkle with coarse sugar if using.
- Bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t skip draining the zucchini — too much water can make the bread gummy.
Add-ins like chocolate chips, coconut, or lemon zest are great for customizing.
This loaf freezes well. Wrap tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280