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Classic Moist Zucchini Bread

A thick slice of freshly baked Zucchini Bread showing moist crumb texture and visible green shreds of zucchini.
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A simple recipe for tender, moist zucchini bread using shredded zucchini for flavor and texture.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini, squeezed dry

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set this aside.
  3. In a large bowl, mix the sugar and vegetable oil until combined.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the squeezed, shredded zucchini gently.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 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 turning it out onto a wire rack to cool completely.

Notes

  • Squeeze excess moisture from the shredded zucchini using paper towels or a clean kitchen towel. This prevents a soggy loaf.
  • For extra flavor, substitute 1/4 cup of the sugar with packed light brown sugar.
  • Store cooled bread tightly wrapped at room temperature for up to 3 days.

Nutrition

Find it online: https://cookifyme.com/zucchini-bread-recipe-classic-moist/