Name: The Best Zucchini Bread Recipe – Moist, Easy & Delicious
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups zucchini; 2 1/2 cups all-purpose flour; 1 cup brown sugar; 1/2 cup white sugar; 1 cup vegetable oil; 3 large eggs; 1 tbsp vanilla extract; 1 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt

Step-by-Step Instructions for Zucchini bread recipe

Preheat your oven to 325°F (163°C). Grease and flour two 9x5-inch loaf pans or line them with parchment paper.
Tip: Use parchment paper for easy lifting, especially if you’re gifting the loaves.
Grate the zucchini using the fine side of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove excess water.
Tip: Removing moisture prevents the bread from being soggy.
In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
Tip: Whisking aerates the flour for a lighter texture.
In a separate bowl, combine the brown sugar, white sugar, and vegetable oil. Mix until smooth.
Tip: Ensure the sugar is fully dissolved for an even texture.
Add the eggs one at a time to the wet mixture, beating well after each addition. Stir in the vanilla extract.
Tip: Room temperature eggs incorporate better than cold ones.
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Fold in the zucchini.
Tip: Overmixing can lead to dense bread—stop as soon as no dry streaks remain.
Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula.
Tip: For an even rise, spread the batter to the edges.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack.
Tip: Cooling on a rack prevents soggy bottoms.

Storage & Reheating for Zucchini bread recipe

Storage: Store zucchini bread at room temperature for up to 3 days in an airtight container. For longer storage, wrap tightly and refrigerate for up to a week. To freeze, wrap the loaf in plastic wrap, then foil, and freeze for up to 3 months. Reheat slices in the microwave for 10-15 seconds or in a 350°F oven for 5-10 minutes for the best texture.

What to Serve With This for Zucchini bread recipe

Greek yogurt

Pairs beautifully with the warm spices and adds a creamy tang.

Fresh berries

Brighten the flavors with a handful of strawberries or blueberries.

Maple syrup drizzle

A sweet, indulgent topping for those who love extra richness.

Frequently Asked Questions for Zucchini bread recipe

How do I prevent zucchini bread from being soggy?

Squeeze grated zucchini to remove excess moisture before adding it to the batter.

Can I freeze zucchini bread?

Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.

Why does my zucchini bread sink in the middle?

Overmixing or underbaking can cause sinking. Mix gently and check doneness with a toothpick.

Can I make zucchini bread gluten-free?

Yes, substitute all-purpose flour with a gluten-free baking mix for similar results.

What mix-ins work well in zucchini bread?

Try chocolate chips, walnuts, raisins, or shredded coconut for added texture and flavor.

Do I need to peel the zucchini?

No, the peel is tender and adds nutrients and color to the bread.

Can I use frozen zucchini for this recipe?

Yes, thaw and squeeze out excess liquid before using.

The Best Zucchini Bread Recipe – Moist, Easy & Delicious