Moist & Easy Zucchini Bread Recipe (Better Than Grandma’s!)

Zucchini bread is a summer classic for a reason. It’s a simple, comforting, and delicious way to use up a garden surplus. But not all zucchini bread is created equal. This recipe is a game-changer—it’s wonderfully moist, tender, and so full of flavor, you’ll never guess it’s packed with a vegetable.

The secret to this bread's incredible texture is the shredded zucchini itself. It completely disappears as it bakes, adding an unbelievable amount of moisture and a subtle sweetness that makes every slice a pure delight. This is the perfect recipe for a sweet breakfast, an afternoon snack, or a simple dessert.

Moist & Easy Zucchini Bread Recipe

Better Than Grandma’s!

Yields: 1 loaf

Prep time: 15 minutes

Cook time: 50-60 minutes

Ingredients

  • 1 ½ cups all-purpose flour

  • 1 cup granulated sugar

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • 2 large eggs

  • ½ cup vegetable oil

  • 1 teaspoon vanilla extract

  • 1 ½ cups shredded zucchini (from 1-2 medium zucchini)

  • ½ cup chopped walnuts or pecans (optional)

Instructions

1. Prepare the Zucchini & Preheat Oven

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

  2. Shred Zucchini: Grate the zucchini using a box grater. Squeeze the shredded zucchini with a paper towel or a clean kitchen towel to remove as much excess water as possible. This is a crucial step for a moist, not soggy, loaf.

2. Make the Batter

  1. Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.

  2. Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract until well combined.

  3. Mix: Pour the wet ingredients into the dry ingredients. Stir just until the mixture is combined. Do not overmix; a few lumps are fine.

  4. Fold in Zucchini: Gently fold in the shredded zucchini and chopped nuts (if using).

3. Bake the Bread

  1. Pour into Pan: Pour the batter into the prepared loaf pan and spread it into an even layer.

  2. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

  3. Cool: Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.

Pro-Tips for a Perfect Loaf

  • Squeeze the Zucchini: This is the most important step for a moist, not gummy, bread. Don't be afraid to squeeze it tightly!

  • Don't Overmix: Overmixing the batter will create a tough, dense bread. Stir just until the ingredients are moistened.

  • Add-Ins: Feel free to add a variety of delicious mix-ins, such as a cup of chocolate chips or a sprinkle of flaky sea salt on top before baking.

  • Storing: Store the cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

  • The Right Pan: A 9x5-inch loaf pan is the perfect size for this recipe. If you use a different size, you may need to adjust the baking time.