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The Ultimate Moist and Fluffy Zucchini Bread

Close-up of sliced, moist chocolate chip zucchini bread showing green shreds of zucchini and dark chocolate chips.
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This recipe delivers the best zucchini bread you will make, focusing on a tender, moist crumb and warm spice flavor. It is simple to prepare and perfect for using up garden zucchini.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 cups grated zucchini (do not squeeze dry)
  • 1 teaspoon vanilla extract
  • Optional: 1 cup chocolate chips or chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two standard 9×5-inch loaf pans, or line them with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
  4. Grate your zucchini. Add the grated zucchini directly to the wet ingredients. Do not press out the moisture; this is key for a moist loaf.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula only until just combined. Do not overmix the batter.
  6. If using, gently fold in the chocolate chips or walnuts.
  7. Divide the batter evenly between the prepared loaf pans.
  8. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time varies by oven, so check starting at 50 minutes.
  9. Let the loaves cool in the pans for 15 minutes before turning them out onto a wire rack to cool completely.

Notes

  • For an extra bakery-style texture, you can add a simple cinnamon streusel topping before baking.
  • This bread stays incredibly moist for several days when stored tightly wrapped at room temperature.
  • If you have very wet zucchini, you can gently pat the top surface with a paper towel, but avoid squeezing the bulk of the moisture out.
  • This recipe makes two loaves, which freeze well once completely cooled.

Nutrition

Find it online: https://www.unfoldrecipes.com/moist-fluffy-zucchini-bread-recipe/