breakfastamericanbaking
Easy and Moist Zucchini Bread
This easy zucchini bread uses a full pound of grated zucchini for a soft, moist crumb, with no peeling or squeezing required.
From YouTube · Apr 21, 2026
This easy zucchini bread uses a full pound of grated zucchini for a soft, moist crumb, with no peeling or squeezing required.
15 min
Prep time
1 hr
Cook time
2 hrs 50 min
Total time
2 eight-by-four-inch loaves, about 20 slices
Yield
Ingredients
11 ingredients- 3 cups all-purpose flour, or 1:1 gluten-free flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 3 large eggs, at room temperature
- 1 cup extra-light olive oil, canola oil or vegetable oil
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 cups loosely measured grated zucchini, from about 1 lb or 2 medium zucchini
- 1 cup chopped walnuts or pecans, optional
Method
9 steps- Preheat the oven to 350°F (175°C). Butter two 8-by-4-inch metal loaf tins and line them with baking paper.
- Whisk the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl.
- In a large bowl, whisk the eggs, oil, sugar and vanilla until thoroughly blended.
- Add the dry ingredients to the wet ingredients and stir only until combined. The batter will be thick.
- Grate the zucchini using the large holes of a box grater. Do not peel, squeeze or drain it.
- Fold the grated zucchini and any optional nuts into the batter until evenly distributed.
- Divide the batter evenly between the two prepared tins.
- Bake for 50 to 60 minutes, beginning to check at 50 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool in the tins for 10 to 15 minutes, then transfer the loaves to a wire rack to cool completely.
Recipe notes
Helpful tips
- Do not squeeze or drain the grated zucchini.
- Measure the zucchini loosely rather than packing it into the cup.
- Use room-temperature eggs and zucchini for the best rise.
- Do not overmix once the flour is added.
- Very large zucchini should have the seedy centre removed before grating.
Equipment
- Two 8-by-4-inch metal loaf tins
- Baking paper
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Spatula
- Box grater
- Wire cooling rack
Storage
Cool completely before storing. Keep covered at room temperature for 2 to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Additional tips
- Use metal 8-by-4-inch loaf tins for the stated bake time; glass tins may bake differently.
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