Easy & Moist Zucchini Bread Recipe Everyone Will Love

If you’re looking for a cozy, homemade treat that’s both easy to bake and ridiculously delicious, this Zucchini Bread Recipe is it. I love making it whenever I have extra zucchini lying around because it turns into a soft, moist loaf that tastes like pure comfort. The best part? It doesn’t even taste “vegetable-y” — the zucchini just melts into the bread and makes it super tender.

Zucchini Bread Recipe: Why You’ll Love It

This recipe gives you a loaf that’s:

• Perfectly moist but not heavy
• Lightly sweet with a warm cinnamon flavor
• Great for breakfast, snacks, or even dessert
• Freezer-friendly and easy to make ahead

Think banana bread, but with a fresh twist.

Ingredients You’ll Need

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt

Wet Ingredients

• 2 large eggs
• ½ cup vegetable oil (or melted butter)
• 1 cup sugar (or half white, half brown for deeper flavor)
• 2 tsp vanilla extract

Star Ingredient

• 2 cups grated zucchini (about 2 medium zucchinis, squeezed of excess liquid)

Optional add-ins: ½ cup chopped walnuts, pecans, or chocolate chips.

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
2. In a bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
3. In another bowl, beat eggs, oil, sugar, and vanilla until smooth.
4. Fold in grated zucchini.
5. Add dry ingredients to wet, stirring gently until just combined. Don’t overmix.
6. Pour batter into loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Storage Tips

• Store at room temp for 3 days in an airtight container.
• Refrigerate for up to a week.
• Freeze slices for up to 3 months — just wrap well.

Serving Suggestions

• Warm a slice and spread with butter.
• Pair with cream cheese for a tangy twist.
• Serve alongside coffee or tea for a cozy snack.

Pro Tips & Variations

• Swap half the flour with whole wheat for a healthier loaf.
• Add chocolate chips if you want a dessert vibe.
• Sprinkle sugar on top before baking for a sweet crust.

FAQs

Can I make this less sweet?
Yes, reduce sugar to ¾ cup or use honey or maple syrup.

Do I need to peel the zucchini?
Nope — the skin softens and disappears into the bread.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.

What if I don’t like cinnamon?
You can skip it or replace with nutmeg or allspice.

Time to Bake!

This Zucchini Bread Recipe is simple, quick, and always a hit. Once you try it, you’ll keep coming back to it whenever zucchini season rolls around. Go ahead, grab that grater, and bake yourself a loaf — you’ll be glad you did!