This easy and delicious zucchini bread is perfectly spiced, soft, and packed with shredded zucchini for extra moisture. It’s great for breakfast, snacking, or dessert!
Author:Beth
Prep Time:10 minutes
Cook Time:55 minutes
Total Time:1 hour 5 minutes
Yield:1 loaf 1x
Category:Bread, Breakfast
Method:Baking
Cuisine:American
Ingredients
Scale
2 cupsall-purpose flour
1 teaspoonbaking soda
½ teaspoonbaking powder
½ teaspoonsalt
1 teaspooncinnamon
½ teaspoonnutmeg (optional)
2 large eggs
¾ cupgranulated sugar
½ cupbrown sugar
½ cupvegetable oil (or melted coconut oil)
1 teaspoonvanilla extract
1 ½ cupsshredded zucchini (about 1 medium zucchini, do not squeeze out moisture)
½ cupchopped walnuts or pecans (optional)
½ cupchocolate chips or raisins (optional)
Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line with parchment paper.
2. Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Mix Wet Ingredients
In another large bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
Stir in shredded zucchini (do not drain the moisture).
4. Combine & Add Mix-Ins
Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
Gently fold in nuts and/or chocolate chips if using.
5. Bake the Zucchini Bread
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Serve & Enjoy!
Slice and serve warm with butter or honey.
Notes
Make It Healthier: Swap half the flour for whole wheat flour.
Want Extra Moisture? Add ¼ cup applesauce or Greek yogurt.
Storage: Keep at room temperature for 3 days, refrigerate for 1 week, or freeze for up to 3 months.