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An overhead shot of thick slices of homemade zucchini bread stacked on a light-colored wooden cutting board, showing a rich brown crust and visible flecks of green zucchini. (Zucchini Bread Recipe)

The Ultimate Moist Zucchini Bread Recipe (With Toasted Nuts)

Discover the best Zucchini Bread Recipe for a perfectly moist, fluffy loaf with a rich brown crust. This easy recipe uses toasted nuts and simple spices for a delicious quick bread that's foolproof and flavorful.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 295
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups (250g) All-Purpose Flour
  • 1 tsp (5g) Baking Soda
  • 1/2 tsp (2.5g) Baking Powder
  • 1/2 tsp (3g) Fine Sea Salt
  • 1 1/2 tsp (4g) Ground Cinnamon
  • 1/4 tsp (0.5g) Ground Nutmeg
  • 3/4 cup (150g) Granulated Sugar
  • 1/4 cup (55g) Packed Light Brown Sugar
  • 2 Large Eggs at room temperature
  • 1/2 cup (120ml) Vegetable Oil
  • 2 tsp (10ml) Pure Vanilla Extract
  • 1 1/2 cups (190g) Grated Zucchini lightly squeezed
  • 3/4 cup (90g) Chopped Walnuts or Pecans toasted

Equipment

  • 1 9x5 Inch Loaf Pan
  • 2 Mixing bowls
  • 1 Box Grater
  • 1 Wire Cooling Rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Toast the chopped nuts on a baking sheet for 5-7 minutes until fragrant.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk the granulated sugar, brown sugar, and eggs until pale. Slowly whisk in the vegetable oil, followed by the vanilla extract.
  4. Add the lightly squeezed grated zucchini to the wet ingredients. Add the dry ingredients to the wet, and fold with a spatula until just combined. Gently fold in the toasted nuts.
  5. Pour the batter into the prepared pan and bake for 55-65 minutes, or until a skewer inserted into the center comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Don't Over-Squeeze the Zucchini: Squeezing out all the water will result in a dry loaf.
Measure Flour Correctly: Spoon and level your flour; don't scoop from the bag.
Tent with Foil: If the top browns too quickly, loosely cover it with foil for the remainder of the bake time.