Zucchini Bread Recipe: Moist, Easy & Full of Flavor
This moist zucchini bread recipe is soft, flavorful, and beginner-friendly. It’s the perfect way to use up fresh zucchini for a cozy homemade loaf. Add nuts, chocolate chips, or keep it classic!
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tbsp milk
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- Optional: 1 cup chopped nuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, cream together the sugar and butter until fluffy.
- Beat in eggs one at a time, then stir in milk and vanilla extract.
- Fold in the grated zucchini.
- In another bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir just until combined.
- Fold in optional nuts or chocolate chips if using.
- Pour batter into the prepared pan and bake for 50–60 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For best texture, don’t squeeze all the moisture out of the zucchini.
Lightly press shredded zucchini with paper towels to avoid sogginess.
Add lemon zest or use brown sugar for variation.