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Classic Zucchini Bread

Classic zucchini bread with a deeply golden, cracked-top crust and a moist cinnamon-spiced crumb. Made as an easy zucchini bread with grated zucchini that keeps the loaf tender without squeezing moisture out.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 0.25 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
Wet ingredients
  • 2 cup granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 cup zucchini, grated Grate and do not squeeze so the loaf stays moist.
Optional add-in
  • 1 cup walnuts or pecans, chopped Optional, for added crunch and flavor.

Equipment

  • 1 sheet pan
  • 2 loaf pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease two 9x5 loaf pans (or one large loaf pan) for easy release after baking.
  2. Place the loaf pans on a sheet pan to catch any overflow and keep baking even.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl until evenly combined.
Mix wet ingredients
  1. Beat granulated sugar, vegetable oil, eggs, and vanilla extract in a separate bowl until well combined and glossy.
  2. Stir in grated zucchini, leaving the moisture in for a tender crumb.
Combine and bake
  1. Add the wet ingredients to the dry ingredients and fold until just combined, avoiding overmixing for a soft interior.
  2. Fold in walnuts or pecans if using, distributing them throughout the batter.
  3. Divide batter between the prepared loaf pans and bake at 350°F for 55–65 minutes, until a toothpick comes out clean and the top is deeply golden.
Cool
  1. Cool the loaves in the pan for 20 minutes so the crumb sets before moving, then transfer to a wire rack to finish cooling.

Notes

For the most moist zucchini bread, grate the zucchini and don’t squeeze it—excess moisture helps tenderness. Store tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 7 days; freeze sliced for up to 3 months. For a dairy-free swap, this recipe is already dairy-free—just ensure your vanilla extract and any optional add-ins contain no dairy.