Zucchini Bread

This is my favorite Zucchini Bread recipe! Warmly spiced, with the most moist and fluffy crumb and a satisfying crunch from walnuts, it's the best way to use up that extra zucchini lying around!

Looking for more bread recipes? Try my Chocolate Chip Banana Bread next!

About This Recipe

I know a lot of people say their zucchini bread is moist, but believe me when I say this: this is the moistest loaf you will ever make. It's an easy stir-together recipe that requires just two bowls and a whisk. The result is an unbelievably moist loaf with a cake-like texture, loaded with warm cinnamon flavor, and pops of crunchiness from walnuts.

The zucchini is what sets this apart from other loaf recipes. Two full cups of grated zucchini stirred straight into the batter give it unbelievable moistness. The trick is to NOT squeeze the zucchini before stirring it in. That extra juice is what keeps this loaf moist. As the loaf bakes, the flavor of the zucchini disappears into the crumb. You won't even see it or taste it, but you will notice the amazing texture that it adds. It's a great way to sneak in some veggies!

Key Ingredients

Zucchini: You'll need either 2 small zucchinis or 1 medium zucchini. 2 cups total is required for this recipe. I use the large holes on a box grater to shred the zucchini. Don't squeeze or blot away the moisture on the zucchini, as we want all the juices to go into the bread.

All-purpose flour: Spoon it into the measuring cup, then level it off with a flat edge. Scooping directly from the bag will pack in too much flour and cause you to overmeasure.

Cinnamon + vanilla extract: A full tablespoon of each gives this bread the warmest and coziest flavor.

Baking powder + baking soda: Both baking powder and baking soda work together here to give the bread an unbelievable rise.

Salt: Makes all the flavors pop.

Sugar: You'll need 1.5 cups for this recipe. If you like it less sweet, you can omit up to ½ a cup.

Vegetable oil: Oil keeps the bread soft and moist for several days after baking. Any neutral-flavored oil will work here.

Eggs: Bind the batter together and provide structure to the bread.

Walnuts: Raw or toasted will work here. Pecans are a great substitute if that's what you have at home, or leave them out entirely.

Instructions

STEP 1: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

STEP 2: In a larger bowl, combine the grated zucchini, sugar, oil, eggs, and vanilla extract, mixing well.

STEP 3: Pour the dry ingredients into the wet ingredients and gently stir until JUST combined. Do not overmix. Overmixing will make the loaves dense and tough. Fold in the walnuts, if using.

STEP 4: Spoon the batter between two 8x4 pans or one 9x5 pan (see the notes in the recipe card).

STEP 5: Bake for 50-60 minutes, loosely covering with aluminum foil halfway through to prevent the top from browning too much before the center is done. When ready, a toothpick inserted into the center should come out clean (a few crumbs are okay, but there should be no wet streaks of batter). If your toothpick comes out wet, keep baking in 5-minute intervals until it comes out clean.

Zucchini Bread

If you're looking for the BEST zucchini bread recipe, this is it! My recipe is incredibly moist, loaded with cinnamon, and studded with walnuts. You'll be making this all the time!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 2 loaves

Ingredients

  

1x2x3x

• 2 cups all-purpose flour (spooned and leveled)
• 1 tablespoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups grated zucchini (about 1 medium or 2 small)
• 1 ½ cups granulated sugar
• ¾ cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 ½ cups chopped walnuts (optional; or pecans)

Instructions

 

• Preheat your oven to 350°F and grease two 8x4-inch loaf pans. You can also use one 9x5-inch pan (see notes).
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
• In a larger bowl, combine the grated zucchini, sugar, oil, eggs, and vanilla extract, mixing well.
• Pour the dry ingredients into the wet ingredients and gently stir until JUST combined. Fold in the walnuts, if using.
• Spoon the batter between the two pans.
• Bake for 50-60 minutes (15-30 minutes longer for a 9x5-inch pan), loosely covering with aluminum foil halfway through baking to prevent the top from over-browning before the center is fully cooked. When the bread is done, a toothpick inserted into the center should come out clean (a few crumbs are okay, but there should be no wet streaks of batter). If it comes out wet with batter on it, keep baking in 5-minute intervals until it comes out clean.
• Allow the bread to cool for 15 minutes in the pan before transferring to a wire rack to cool completely.

Notes

To bake with a 9x5-inch pan, preheat to 325°F instead of 350°F and cook for 15-30 minutes longer. Loosely cover with aluminum foil halfway through to prevent overbrowning.