Go Back
A perfect slice of moist zucchini bread on a white plate, with the rest of the loaf in the background.

Zucchini Bread Recipe (Classic & Perfectly Moist)

The best classic zucchini bread recipe! This easy, one-bowl recipe produces an incredibly moist and tender loaf perfectly spiced with cinnamon. No squeezing the zucchini required!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Bread
  • 2 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 cups shredded zucchini about 2 medium zucchini, not squeezed
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2/3 cup vegetable oil or other neutral oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract

Equipment

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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  4. Fold the shredded zucchini into the wet ingredients until it's evenly distributed.
  5. Pour the dry ingredients into the wet ingredients. Gently fold with a spatula just until combined. Do not overmix; a few streaks of flour are okay.
  6. Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  7. Let the bread cool in the pan on a wire rack for 15 minutes. Then, carefully remove the loaf from the pan and let it cool completely on the wire rack before slicing and serving.

Notes

Do not squeeze the zucchini! The moisture is essential for a tender loaf in this recipe.
For a cinnamon-sugar topping: Before baking, mix 1 tablespoon of granulated sugar with 1/2 teaspoon of cinnamon and sprinkle it evenly over the top of the batter.
Add-ins: Feel free to fold in 1 cup of chocolate chips or 3/4 cup of chopped walnuts with the dry ingredients.