Go Back
A thick slice of the best zucchini bread on a white plate, showing its moist texture.

Best Zucchini Bread Recipe (Seriously, It's Perfect!)

This is the best zucchini bread recipe you'll ever find! Incredibly moist, perfectly spiced with cinnamon, and so easy to make in just one bowl. A foolproof quick bread that's a guaranteed family favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil or other neutral oil
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely shredded zucchini about 2 medium zucchini, do not peel or squeeze

Equipment

  • 1 9x5-inch Loaf Pan
  • 1 Large Mixing Bowl
  • 1 Box grater
  • 1 Whisk and spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
  3. Add the flour, baking soda, baking powder, cinnamon, and salt to the wet ingredients. Whisk until just combined, do not overmix.
  4. Gently fold in the shredded zucchini with a spatula until evenly distributed.
  5. Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
  6. Let the bread cool in the pan for 15 minutes before inverting onto a wire rack to cool completely before slicing.

Notes

Do Not Squeeze Zucchini: The moisture from the zucchini is essential for a moist bread. No need to peel it either!
Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Add-ins: Feel free to add 1 cup of chocolate chips or 3/4 cup of chopped walnuts to the batter.