Go Back
Zucchini bread recipe for moist and easy homemade baking
Emily

Moist Homemade Zucchini Bread

A classic, comforting quick bread that perfectly balances moist summer squash with warm autumn spices like cinnamon and nutmeg. This easy-to-follow recipe is designed for busy households, utilizing unblotted zucchini to ensure a succulent, tender crumb without any excess effort. It serves as an ideal base for optional mix-ins like chocolate chips or toasted walnuts, making it a perfect, nutritious addition to your breakfast routine or an afternoon snack that stays fresh throughout the week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini (do not blot)

Method
 

  1. Preheat your oven to 350°F (177°C) and grease a 9x5-inch metal loaf pan thoroughly.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, beat the vegetable oil, granulated sugar, brown sugar, eggs, applesauce, and vanilla extract until smooth.
  4. Fold the shredded, unblotted zucchini into the wet ingredient mixture until well incorporated.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix.
  6. Fold in optional mix-ins like chocolate chips or walnuts if desired.
  7. Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 55 to 70 minutes, covering loosely with foil if the top browns too quickly, until a toothpick inserted into the center comes out clean.
  9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Ensure your zucchini is shredded but not wrung out, as the natural moisture is key to the recipe's texture. You can substitute the applesauce with Greek yogurt for a different tang. This loaf stores well in an airtight container for up to 4 days.