Best Zucchini Bread Recipe (Moist, Easy, and Foolproof)
Ingredients
- 2 cups grated zucchini lightly squeezed
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
Instructions
- Preheat oven to 350°F (180°C) and grease a loaf pan.
- Whisk eggs, oil, sugars, and vanilla until smooth.
- Stir in zucchini.
- In another bowl, mix dry ingredients.
- Fold dry ingredients into wet mixture just until combined.
- Pour batter into pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick comes out with a few moist crumbs.
- Cool before slicing.
Notes
- Batter should be thick but pourable
- Store at room temperature for 2–3 days
- Freeze slices for longer storage