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Super Moist Zucchini Bread

Close-up of moist zucchini bread with visible zucchini shreds and walnuts, sliced on a wooden board.
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This easy zucchini bread recipe delivers a moist, cinnamon-spiced loaf perfect for breakfast or snacks. It’s a one-bowl wonder that’s freezer-friendly and customizable with walnuts or chocolate chips.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1 cup chopped walnuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. Add the granulated sugar to the dry ingredients and stir to combine.
  4. In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  6. Fold in the grated zucchini. If using, stir in the walnuts or chocolate chips.
  7. Pour the batter evenly into the prepared loaf pan.
  8. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For best results, use fresh zucchini. Squeeze out excess moisture from the grated zucchini before adding it to the batter.
  • This bread freezes well. Wrap cooled loaves tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months.
  • You can substitute applesauce for half of the oil for a slightly lighter version.

Nutrition

Find it online: https://delicerecipe.com/zucchini-bread-moist-cinnamon-easy-loaf/