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The Best Moist Zucchini Bread

An ultra-tender, perfectly spiced zucchini bread made from scratch with simple pantry ingredients and fresh zucchini.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Bread Batter
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.75 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 0.5 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1.5 tsp vanilla extract
  • 1.5 cups zucchini finely grated

Equipment

  • Mixing bowls
  • Loaf pan
  • Wire rack
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan.
  2. Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk sugars, eggs, and oil until smooth. Stir in yogurt and vanilla.
  4. Fold in grated zucchini.
  5. Combine dry and wet ingredients gently until just mixed.
  6. Pour batter into pan and smooth the top.
  7. Bake 50–60 minutes until a toothpick inserted comes out clean.
  8. Cool 10–15 minutes in pan, then transfer to wire rack to cool completely.

Notes

For extra texture, add nuts or chocolate chips. Bread tastes even better the next day.