Best Zucchini Bread Recipe – Moist, Flavorful & Easy
This best zucchini bread recipe is moist, flavorful, and easy to make. With simple pantry ingredients, shredded zucchini for natural moisture, and warm spices for comfort, it’s the perfect quick bread. Customize with chocolate chips, nuts, or raisins and enjoy as a snack, breakfast, or dessert!
Ingredients
Dry Ingredients:
- 1 and ¾ cups 220g all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 and ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
Wet Ingredients:
- ½ cup 120ml vegetable oil (or melted coconut oil)
- ½ cup 100g packed light or dark brown sugar
- ½ cup 100g granulated sugar
- 2 large eggs at room temperature
- ¼ cup 60g unsweetened applesauce (or sour cream or Greek yogurt)
- 2 teaspoons pure vanilla extract
- 1 and ½ cups 180g shredded zucchini (no need to blot)
Optional Add-ins:
- 1 cup 180g semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans
- ⅓ cup golden raisins
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and lightly dust with flour.
- Wash zucchini, trim ends, and shred to measure 1 ½ cups. Do not blot moisture.
- In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk together brown sugar, granulated sugar, oil, eggs, applesauce (or yogurt), and vanilla until smooth.
- Fold shredded zucchini into wet ingredients.
- Add dry mixture to wet mixture. Stir gently until just combined (do not overmix).
- Fold in optional chocolate chips, nuts, or raisins.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick comes out with just a few moist crumbs.
- Cool in pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.