Name: Best Homemade Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg (optional); 2 large eggs, room temperature; 1 cup granulated sugar; ½ cup light brown sugar, packed; ½ cup vegetable oil (or melted coconut oil); ¼ cup milk; 2 teaspoons vanilla extract; 2 cups grated zucchini (moisture lightly squeezed out); ½ cup chopped walnuts or pecans (optional)

Why You’ll Love This Recipe

I combine the richest techniques for guaranteed success: finely grated (or pureed) zucchini for tenderness, separate wet/dry mixing to protect the crumb, and simple steps that don’t require fancy tools. The result is a moist, spiced loaf that’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder and baking soda
Spices: cinnamon (and nutmeg or ginger, optional)
Salt
Sugar (brown and/or granulated)
Eggs
Oil (vegetable/canola) and/or applesauce for extra moisture
Vanilla extract
Zucchini, either grated (no need to peel) or pureed for extra moistness
Optional mix-ins: chopped nuts, chocolate chips, dried fruit, etc.

Directions

Prep — Preheat oven to 350°F and grease a 9×5-inch loaf pan (or line with parchment).
Prepare Zucchini — Grate zucchini (or puree in a food processor) — no need to peel unless using oversized zucchini. Avoid squeezing too much liquid; moisture is your friend.
Mix Dry & Wet Separately — Whisk together flour, leaveners, spices, and salt. In another bowl, whisk together eggs, sugar, oil/applesauce, and vanilla. Then stir in the zucchini.
Combine Gently — Fold dry ingredients into wet just until moistened—avoid overmixing to keep a tender crumb.
Add Extras (optional) — Fold in nuts, chocolate chips, or fruit if desired.
Bake — Transfer batter to pan, bake until a toothpick comes out clean (typically 50–70 minutes, depending on pan and oven).
Cool — Let it rest in the pan briefly, then finish cooling completely on a rack before slicing for neat cuts.

Servings And Timing

This makes one standard loaf. Prep takes about 15 minutes, baking around 50–70 minutes, plus cooling time for the perfect slice.

Variations

Use pureed zucchini instead of grated for an extra soft crumb.
Swap oil partially with applesauce, sour cream, or Greek yogurt for added moisture.
Mix up the add-ins—nuts, pumpkin pie spice, chocolate, or citrus zest all work beautifully.

Storage And Reheating

I store the cooled loaf at room temperature for 2–3 days, or refrigerate it for longer. It also freezes beautifully—wrap cooled slices and freeze for up to 3 months.

FAQs

Is Grating Or Pureeing Zucchini Better?

Puree creates a slightly moister, finer crumb, while grating delivers a traditional texture—either works beautifully.

Do I Need To Drain The Zucchini?

No—grated zucchini’s moisture helps keep the loaf tender, so I don’t drain it unless it seems excessively wet.

Can I Reduce Sugar Or Oil?

You can—to an extent. Reducing too much may affect texture. Applesauce can replace part of the oil for a lighter loaf.

How Do I Prevent A Gummy Loaf?

Make sure not to overmix—stop once ingredients are just combined. Avoid oversized zucchini or over-moist batter.

Can I Make Muffins Instead?

Yes! Fill muffin cups and adjust bake time to around 18–22 minutes at 425°F initially, then 350°F until cooked through.

Conclusion

I love this Best Homemade Zucchini Bread because it’s reliable, adaptable, and so moist—with or without add-ins it always feels like baking sunshine.