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Sliced classic zucchini bread on a white plate, showing its moist texture and golden crust in warm light.

Classic Moist Zucchini Bread

This Classic Moist Zucchini Bread is everything you love about homemade baking—tender, warmly spiced, and incredibly easy to make. Packed with cinnamon, nutmeg, and shredded zucchini for unbeatable texture and flavor, this loaf is perfect for breakfast, snacking, or gifting. No pork, no alcohol—just pure, cozy goodness.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 standard 9×5 loaf (about 8–10 slices) 1x

Ingredients

Scale

Dry Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¾ tsp fine salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg (optional)

Wet Ingredients:

  • 2 large eggs, lightly beaten
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) brown sugar, packed
  • 1 cup (240 ml) neutral oil (like canola or vegetable oil)
  • 2 tsp pure vanilla extract
  • 1½ cups (150 g) grated zucchini (unpeeled, excess moisture patted dry)

Optional Add-ins:

  • ½ cup chopped walnuts or pecans
  • ½ cup mini chocolate chips
  • ¼ cup raisins or dried cranberries

Instructions

Step 1 – Prep & Grate Zucchini

Wash and trim ends off zucchini. Grate using a box grater (medium holes). Lightly pat with paper towels to remove excess moisture. Set aside.

Step 2 – Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Step 3 – Combine Wet Ingredients

In a large mixing bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla until fully combined. Stir in grated zucchini and any optional mix-ins.

Step 4 – Fold Together

Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until no streaks of flour remain—do not overmix.

Step 5 – Bake

Preheat oven to 350°F (175°C). Pour batter into a greased 9×5” loaf pan. Bake for 50–60 minutes, rotating pan halfway through. Test doneness with a toothpick—it should come out clean from the center.

Step 6 – Cool & Serve

Cool in pan for 10 minutes, then transfer loaf to a wire rack to finish cooling. Slice and serve warm or at room temperature.

Notes

  • For extra moisture: Add ¼ cup plain Greek yogurt or applesauce.
  • Use frozen zucchini? Squeeze out all excess water before mixing.
  • Storage Tip: Keeps well wrapped at room temp or in the fridge.
  • Serving Idea: Great with a smear of butter, cream cheese, or a sprinkle of powdered sugar.
  • Gifting Tip: Wrap half-loaves in parchment and tie with twine for a charming homemade gift.
  • Author: Opera Cook
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (based on 10 slices per loaf)
  • Calories: 285
  • Sugar: 20g
  • Sodium: 210mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1.5g
  • Protein: 3g
  • Cholesterol: 35mg

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