Classic Moist Zucchini Bread

Name: Classic Moist Zucchini Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour, spooned into the cup and leveled; 1 teaspoon (5 g) baking soda; ½ teaspoon (2 g) baking powder; ½ teaspoon (3 g) fine salt; 1½ teaspoons (4 g) ground cinnamon; ¼ teaspoon (½ g) ground nutmeg; 2 whole (100 g) large eggs, at room temperature; ½ cup (120 ml) vegetable oil; ¾ cup (150 g) granulated sugar; ¼ cup (50 g) light brown sugar, packed; 2 teaspoons (10 ml) pure vanilla extract; 2 cups (280 g) zucchini, coarsely grated (about 2 medium), ends trimmed, peel left on; ½ cup (60 g) walnuts, roughly chopped (optional); 1 teaspoon (5 g) butter or nonstick spray, for greasing the pan

From the MyKitchenBank Kitchen

A tender, cinnamon-scented loaf made with oil and fresh grated zucchini, so it stays moist for days. Simple one-bowl-plus-one method with a crackly golden top.

Prep: 20 min
Cook: 1 hr
Wait: 1 hr 10 min
Total: 2 hr 30 min
Makes: 1 loaf (10 slices)

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Ingredients

10 servings

2 cups (250 g) all-purpose flour, spooned into the cup and leveled
1 teaspoon (5 g) baking soda
½ teaspoon (2 g) baking powder
½ teaspoon (3 g) fine salt
1½ teaspoons (4 g) ground cinnamon
¼ teaspoon (0.5 g) ground nutmeg
2 whole (100 g) large eggs, at room temperature
½ cup (120 ml) vegetable oil
¾ cup (150 g) granulated sugar
¼ cup (50 g) light brown sugar, packed
2 teaspoons (10 ml) pure vanilla extract
2 cups (280 g) zucchini, coarsely grated (about 2 medium), ends trimmed, peel left on
½ cup (60 g) walnuts, roughly chopped (optional)
1 teaspoon (5 g) butter or nonstick spray, for greasing the pan

Equipment (7)

9×5-inch (23×13 cm) loaf pan
Box grater (large holes)
Clean kitchen towel or paper towels
Large mixing bowl and medium mixing bowl
Whisk and rubber spatula
Wire cooling rack
Toothpick or instant-read thermometer

Steps

Before you start

Take the eggs out 30 minutes ahead so they mix smoothly into the oil.
Position an oven rack in the center and preheat to 350°F (175°C).
Plan on about 2½ hours total, including 1 hour of cooling before slicing.
You need about 2 medium zucchini (roughly 400 g) to yield 2 cups of grated zucchini.

1
Preheat and prep panOven 350°F / 175°C
- Set the rack in the center and heat the oven to 350°F (175°C).
- Grease a 9×5-inch (23×13 cm) loaf pan well, then line the bottom with a strip of parchment if you like for easy removal.
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Ready when: Oven reaches 350°F (175°C)
2
Grate and blot zucchini
- Coarsely grate the zucchini on a box grater.
- Spread it on a clean towel or a few layers of paper towels, fold over, and press firmly to blot away surface moisture.
- Don't wring it dry; you want it damp, not dripping.
- You should have 2 packed cups (280 g).
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Ready when: Shreds are damp but no longer shiny wet
Tip: Too much water makes a gummy, dense loaf.
3
Whisk dry ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg for about 20 seconds until evenly mixed with no clumps of spice.
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Ready when: Mixture is uniformly pale tan
4
Mix wet ingredients
- In a large bowl, whisk the eggs, oil, granulated sugar, brown sugar, and vanilla for about 1 minute until thick, glossy, and well combined, with no streaks of oil.
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Ready when: Mixture looks smooth and slightly lightened in color
5
Combine batter
- Stir the zucchini into the wet mixture.
- Add the dry ingredients and fold with a rubber spatula just until no dry flour streaks remain, about 15 strokes.
- Fold in the walnuts, if using.
- The batter will be thick and chunky.
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Ready when: No visible dry flour; batter is thick and scoopable
Tip: Overmixing develops gluten and makes the bread tough.
6
Fill the pan
- Scrape the batter into the prepared pan and spread it level with the spatula.
- Tap the pan gently on the counter once or twice to settle the batter.
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Ready when: Batter is level and fills the pan about two-thirds
7
Bake the loafOven 350°F / 175°C
- Bake at 350°F (175°C) for 55–65 minutes.
- If the top browns too fast after 40 minutes, tent loosely with foil.
- The loaf is done when it is deep golden, springs back lightly when pressed, and a toothpick in the center comes out with only a few moist crumbs.
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Ready when: Toothpick shows a few moist crumbs; center reads 205–210°F (96–99°C)
Tip: A wet, glossy toothpick means the center needs 5–10 more minutes.
8
Cool in pan
- Set the pan on a wire rack and let the loaf cool for 15 minutes so it firms up enough to release without breaking.
- Run a thin knife around the edges, then turn the loaf out onto the rack.
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Ready when: Loaf releases cleanly from the pan
9
Cool and slice
- Cool the loaf on the rack for at least 45 more minutes until just barely warm or room temperature.
- Slice into 10 pieces with a serrated knife using a gentle sawing motion.
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Ready when: Loaf is no longer steaming and feels barely warm
Tip: Slicing hot bread squashes the crumb and makes it seem gummy.

Good to know

Tips

Spoon and level the flour, or weigh it; packed flour gives a dry loaf.
Leave the zucchini peel on for color and nutrients; it melts into the crumb.
For a crunchy top, sprinkle 1 tablespoon of coarse sugar over the batter before baking.
If using very large, seedy zucchini, scoop out the watery seed core before grating.

Make ahead

"Bake up to 2 days ahead; the flavor deepens and the crumb gets even moister once wrapped. Grated zucchini can be blotted and refrigerated up to 1 day before baking."

Storage & reheating

"Room temperature: wrap tightly or keep in an airtight container up to 3 days. Fridge: up to 7 days. Freezer: wrap whole loaf or slices in plastic then foil, freeze up to 3 months. Thaw at room temperature for 2–3 hours, or warm a slice in a 300°F (150°C) oven or toaster oven for 5 minutes."

Substitutions

vegetable oil → melted coconut oil or light olive oil. Use the same 120 ml; the flavor will be slightly different.
light brown sugar → granulated sugar. Use 50 g more white sugar; the loaf will be a little less caramel-y.
walnuts → pecans, chocolate chips, or raisins. Use the same amount, or omit for a nut-free loaf.
all-purpose flour → half whole wheat flour. Replace up to 125 g; the loaf will be a bit denser and nuttier.