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The Best Moist Zucchini Bread

Ultra soft zucchini bread with warm spices and perfect moisture.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240

Ingredients
  

Batter
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar
  • 2 eggs large
  • 0.5 cup vegetable oil
  • 2 tsp vanilla extract
  • 1.5 cups zucchini finely shredded
  • 0.5 cup walnuts or pecans optional
  • 0.5 cup chocolate chips optional

Equipment

  • Mixing bowls
  • Loaf pan
  • Wire rack
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a loaf pan.
  2. Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl whisk sugars, eggs, oil, and vanilla.
  4. Fold zucchini into wet mixture.
  5. Combine dry ingredients with wet until just mixed.
  6. Fold in nuts or chocolate chips if using.
  7. Pour batter into pan and smooth top.
  8. Bake 50–60 minutes until toothpick comes out clean.
  9. Cool 10 minutes in pan then transfer to rack.
  10. Slice and serve.

Notes

Lightly squeeze shredded zucchini but keep some moisture for best texture.