The Best Zucchini Bread Recipe (Incredibly Moist & Easy!)

Hello, friends! There comes a point every summer when gardens (and generous neighbors) gift us with an abundance of beautiful, green zucchini. And when that happens, there is one recipe that immediately comes to my mind, a recipe that is pure comfort and nostalgia: this incredibly delicious, warmly spiced, and Best Zucchini Bread Recipe. Forget any dry, bland zucchini bread you may have had in the past. This is the one. It is unbelievably moist, with a wonderfully tender crumb, a sweet hint of cinnamon, and the perfect crunchy texture from chopped walnuts.

This recipe is wonderfully simple, coming together in just a couple of bowls without any fancy equipment. And the best part? It makes two loaves! One to enjoy right away (because you won’t be able to resist) and one to freeze for later or to share with a friend. It’s the perfect breakfast, a delightful afternoon snack with a cup of coffee, and the absolute best way to celebrate summer’s bounty.

Why This is Our Favorite Zucchini Bread Recipe

This recipe is a tried-and-true classic in my home, and I know it will become one in yours too. Here’s why it’s so special.

• Unbelievably Moist: This is the #1 quality of a perfect zucchini bread, and this recipe delivers. The oil and the moisture from the zucchini itself guarantee a tender, moist loaf every single time.
• The Secret is Not Squeezing: Unlike many recipes, we do not squeeze the water out of the grated zucchini! That moisture is our secret weapon for the most tender crumb imaginable.
• So Incredibly Easy: This is a classic “quick bread” for a reason. You simply mix your dry ingredients, mix your wet ingredients, and then combine them. It’s foolproof!
• It Makes Two Loaves: I love recipes that give you a little something extra! It’s perfect for stocking your freezer or for easy gifting.
• Warmly Spiced & Full of Texture: The gentle warmth from the cinnamon and the lovely crunch from the walnuts make every single bite a delight.

Gather Your Simple Ingredients: What You’ll Need

This recipe uses simple, classic pantry staples to create something truly wonderful.

• 3 cups All-Purpose Flour, spooned and leveled
• 2 teaspoons Cinnamon
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Sea Salt
• 1 ½ cups Cane Sugar
• 1 cup Vegetable Oil: Or another neutral oil like canola.
• 3 Large Eggs, at room temperature
• 1 tablespoon Vanilla Extract
• 3 cups Grated Zucchini (from about 2 medium zucchinis): Do not press or squeeze out the liquid!
• 1 cup Chopped Walnuts, plus more for topping

Crafting Your Zucchini Bread: Step-by-Step Guide

Let’s bake these beautiful loaves together. It’s so simple!

1. Prep Your Oven and Pans: First things first, preheat your oven to 325°F. This lower temperature is key for a moist quick bread. Grease two 8×4 or 9×5-inch loaf pans well with oil or butter.
2. Combine the Dry Ingredients: In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Whisking helps to distribute the leavening agents evenly, which means a better rise.
3. Combine the Wet Ingredients: In a separate large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla until everything is smooth and well combined. Gently fold in the grated zucchini.

1. Mix the Batter: Now, pour the dry ingredients into the bowl with the wet ingredients. Using a spatula, mix everything together until it is just combined. You want to be careful not to overmix! A few little streaks of flour are perfectly okay. Gently fold in the 1 cup of chopped walnuts.
2. Fill the Pans and Bake: Divide the thick batter evenly between your two prepared loaf pans. Sprinkle a few more chopped walnuts over the top of each loaf. Bake for 40 to 55 minutes.
3. Know When It’s Done: The bread is ready when a wooden pick or toothpick inserted into the center of the loaf comes out clean. The tops should also spring back when you gently press on them. Let the loaves cool in the pans for about 10-15 minutes before carefully turning them out onto a wire rack to cool completely.

Wise Tips for the Best Zucchini Bread

• The Golden Rule: Don’t Squeeze the Zucchini! I’m saying it one more time because it’s that important! The natural moisture in the zucchini is what makes this bread so incredibly tender and moist. Just grate it and add it right in.
• Don’t Overmix: This is the key to any tender quick bread. Once you combine the wet and dry ingredients, mix only until you no longer see big streaks of flour. Overmixing develops the gluten in the flour and can result in a tough, dense bread.
• Let It Cool: I know it’s so tempting to slice into a warm loaf, but letting the bread cool completely allows the crumb to set. This will give you much cleaner, sturdier slices.

Frequently Asked Questions (FAQ) – Best Zucchini Bread Recipe

1. Do I need to peel the zucchini before grating it?
   Nope! As long as you give the zucchini a good wash, the skin is completely edible, very thin, and will melt right into the bread. Plus, it adds extra nutrients!
2. Can I add other mix-ins?
   Absolutely! You could swap the walnuts for pecans, or add about a cup of chocolate chips or raisins to the batter along with the walnuts for a different twist.
3. Can I make this into muffins?
   Yes, this recipe works great for muffins. Just divide the batter among lined or greased muffin tins, filling them about ¾ of the way full. Bake at 350°F for about 20-25 minutes, or until a toothpick comes out clean.
4. How do I store zucchini bread?
   Store the completely cooled loaves wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. This bread also freezes beautifully! Wrap a whole loaf tightly in plastic wrap, then again in foil, and freeze for up to 3 months.

Conclusion

There is something so comforting and satisfying about a slice of homemade Zucchini Bread. It’s a delicious celebration of the end-of-summer harvest, and this recipe, with its incredibly moist texture and warm, spiced flavor, is truly the best of the best. It’s a simple joy, perfect for sharing. I hope this recipe becomes a beloved tradition in your kitchen. Happy baking!