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Best Recipe for Zucchini Bread: Moist, Tender, and Delicious

This classic zucchini bread recipe is a family favorite, perfect for using up summer zucchini and enjoying a moist, tender loaf packed with flavor. It's versatile enough for breakfast, snacks, or dessert, and can be customized with chocolate chips or nuts.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup chopped nuts (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
  2. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, beat the vegetable oil and sugar together until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gently fold the grated zucchini into the wet ingredients until evenly distributed.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. If using, fold in the chocolate chips and nuts.
  6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Don't overmix the batter to avoid a dense loaf. Use fresh zucchini and squeeze out excess moisture if it's watery. Customize with add-ins like raisins or dried cranberries. Store in an airtight container for up to 3 days or freeze for up to 3 months.