Best Moist Zucchini Bread Recipe (Makes 2 Loaves!)

Prep Time: 15 minutes | Cook Time: 55 minutes | Total Time: 1 hour 10 minutes
Yield: 2 loaves (24 slices) | Difficulty: Easy

The Ultimate Moist and Fluffy Zucchini Bread

This is the best zucchini bread recipe—incredibly moist, perfectly spiced with cinnamon, and loaded with grated zucchini and crunchy walnuts. One batch makes two beautiful loaves, perfect for sharing, freezing, or enjoying throughout the week. The secret to the amazing texture? Don’t squeeze out the zucchini moisture! It creates the most tender, cake-like crumb that stays fresh for days. Whether you’re using up garden zucchini or just craving homemade quick bread, this foolproof recipe delivers bakery-quality results every single time.

Simple Ingredients for Perfect Zucchini Bread

• 2 cups all-purpose flour – the base for tender bread
• 1½ cups granulated sugar – creates sweetness and moisture
• 1½ teaspoons baking powder – helps bread rise in oven
• ½ teaspoon baking soda – provides initial rise
• 1 tablespoon ground cinnamon – warming spice flavor
• 1 teaspoon salt – enhances all flavors
• 2 cups grated zucchini – about 2 small zucchini, loosely packed (don’t squeeze dry!)
• ¾ cup vegetable oil – keeps bread moist for days
• 3 large eggs – room temperature preferred
• 2 teaspoons vanilla extract – pure vanilla recommended
• 1½ cups chopped walnuts – or pecans, optional but delicious

Best Moist Zucchini Bread

Incredibly moist and fluffy zucchini bread with cinnamon and walnuts. Makes 2 loaves perfect for sharing or freezing!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 24 slices

Calories 180 kcal

Equipment

• Two 8×4-inch loaf pans
• Box grater
• Large and medium mixing bowls
• Wire cooling rack

Ingredients

  

• 2 cups all-purpose flour fluffed and leveled
• 1½ cups granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 2 cups grated zucchini about 2 small, don’t squeeze dry
• ¾ cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 1½ cups chopped walnuts or pecans, optional

Instructions

 

• Preheat oven to 350°F. Grease two 8×4-inch loaf pans.
• In medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
• In large bowl, add grated zucchini, oil, eggs, and vanilla. Mix well to combine.
• Add dry ingredients and walnuts to zucchini mixture. Gently fold until JUST combined. Do not overmix.
• Divide batter between two loaf pans. Bake 50-60 minutes until toothpick comes out clean. Cover with foil after 30 minutes. Cool in pans 15 minutes, then transfer to wire rack.

Notes

Don’t squeeze zucchini dry! Makes muffins too (24, bake 20-25 min). Store 3 days room temp, 1 week refrigerated, 3 months frozen.

Keyword easy quick bread, moist zucchini bread, zucchini bread, zucchini recipe

How to Make the Best Zucchini Bread

Step 1: Prep and Mix Dry (5 min)
Preheat oven to 350°F. Grease two 8×4-inch loaf pans. In medium bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.

Step 2: Combine Wet Ingredients (3 min)
In large bowl, mix grated zucchini (don’t squeeze dry!), oil, eggs, and vanilla until well combined.

Step 3: Fold Together (2 min)
Add dry ingredients and walnuts to zucchini mixture. Gently fold until JUST combined—don’t overmix or bread will be dense!

Step 4: Bake to Perfection (55 min)
Divide batter between two pans. Bake 50-60 minutes until toothpick comes out clean. Cover with foil after 30 minutes to prevent over-browning. Cool in pans 15 minutes, then transfer to wire rack.

Expert Tips & Storage

Grating the Zucchini: Use large holes on box grater. Don’t squeeze out moisture—it’s what makes the bread incredibly moist! Lightly pack when measuring.

Don’t Overmix: Fold just until no dry streaks remain. Overmixing creates tough, dense bread.

Make It Your Own: Skip nuts, add chocolate chips, reduce sugar and add maple syrup, or try pecans instead of walnuts.

Storage: Room temperature 3 days wrapped in foil. Refrigerate up to 1 week. Freeze wrapped loaves up to 3 months.

Serve with our homemade banana pudding for the ultimate comfort food spread!

FAQs About Zucchini Bread Recipe

Conclusion for Zucchini Bread Article

This moist zucchini bread is the perfect way to use up garden-fresh zucchini or transform those grocery store finds into something truly special. With its tender, cake-like crumb, warm cinnamon flavor, and satisfying crunch from walnuts, this recipe proves that simple ingredients can create extraordinary results. The beauty of making two loaves means you can enjoy one fresh from the oven and freeze the second for busy mornings or unexpected guests.

Whether you’re slicing it thick for breakfast, toasting it with butter as an afternoon snack, or wrapping it up as a thoughtful homemade gift, this zucchini bread never disappoints. The best part? It actually tastes even better the next day once the flavors have melded together. Store it properly, and you’ll have delicious homemade bread ready whenever a craving strikes.

Follow us on Pinterest for more irresistible baking recipes!