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Dorothy Thomas

Best Zucchini Bread Recipe

This moist, flavorful zucchini bread is the perfect way to use up fresh zucchini! Packed with warm spices, a hint of sweetness, and a tender crumb, it’s a crowd-pleasing treat for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 1 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 180g 1 ½ cups All-purpose flour
  • ½ tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 1 tsp Ground cinnamon
  • ¼ tsp Ground nutmeg
  • large 2 Eggs
  • 100g ½ cup Granulated sugar
  • 110g ½ cup Brown sugar (packed)
  • 120ml ½ cup Vegetable oil (or melted butter)
  • 1 tsp Vanilla extract
  • 150g 1 ½ cups Grated zucchini (unpeeled, excess moisture squeezed out)
  • 60g ½ cup Chopped walnuts or pecans (optional)

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Box grater (for zucchini)
  • Whisk/spatula
  • Cooling rack

Method
 

  1. Prep: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
  2. Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Wet Ingredients: In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
  4. Combine: Fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  5. Add Zucchini & Nuts: Gently stir in grated zucchini and nuts (if using).
  6. Bake: Pour batter into the prepared pan. Bake 50-60 minutes, or until a toothpick inserted comes out clean.
  7. Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Storage: Keep wrapped at room temp for 3 days or freeze for up to 3 months.
  • Variations: Add chocolate chips, raisins, or swap half the flour for whole wheat.
  • Squeezing Zucchini: Remove excess water to prevent a soggy loaf.