Best Zucchini Bread – Moist, Fluffy & Easy to Freeze

Zucchini Bread Recipe (Moist & Easy)

Overflowing with garden zucchini? This moist, fluffy zucchini bread is the perfect way to use it up comforting, spiced, and ready in under an hour. Freeze one loaf, devour the other!

Prep Time: 5 min | Cook Time: 50 min | Total Time: 55 min

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tbsp cinnamon
• 1 tsp salt
• 2 cups grated zucchini (about 2 small)
• ¾ cup vegetable oil
• 3 large eggs
• 2 tsp vanilla extract
• 1 ½ cups chopped walnuts (or pecans, optional)

Step-by-Step Instructions:

1. Preheat & Prep:
   Preheat oven to 350˚F and grease two 8×4-inch loaf pans.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. Mix Wet Ingredients:
   In a large bowl, combine grated zucchini, oil, eggs, and vanilla extract. Mix well.
4. Combine:
   Gently fold the dry ingredients and chopped nuts into the wet mix. Mix until just combined — don’t overmix!
5. Bake:
   Divide batter evenly into loaf pans. Bake for 50–60 minutes. (Tip: cover with foil at 30 min to prevent over-browning.)
6. Cool & Slice:
   Let cool in the pans for 15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Pro Tips:

• Don’t squeeze the zucchini! The moisture is key for soft bread.
• Freezer-friendly: Wrap cooled loaves tightly and freeze up to 3 months.
• Try it warm: Reheat slices in the microwave or air fryer for 30–60 seconds. Perfect with tea or coffee

Nutrition Info Table + Disclaimer:

Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Zucchini Bread

This moist and fluffy zucchini bread is a comforting and spiced method to utilize overflowing garden zucchini, perfect for freezing.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American

Calories: 207

Ingredients Method Nutrition Notes

Ingredients

  

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Dry Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 1 tbsp cinnamon
• 1 tsp salt

Wet Ingredients

• 2 cups grated zucchini (about 2 small) Don't squeeze the zucchini; moisture is key for soft bread.
• 0.75 cups vegetable oil
• 3 large eggs
• 2 tsp vanilla extract
• 1.5 cups chopped walnuts (or pecans, optional) Optional ingredient.

Method

 

Preparation

1. Preheat oven to 350˚F and grease two 8×4-inch loaf pans.

Mixing

1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
2. In a large bowl, combine grated zucchini, oil, eggs, and vanilla extract. Mix well.
3. Gently fold the dry ingredients and chopped nuts into the wet mix. Mix until just combined — don’t overmix!

Baking

1. Divide batter evenly into loaf pans.
2. Bake for 50–60 minutes. (Tip: cover with foil at 30 min to prevent over-browning.)

Cooling

1. Let cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
2. Slice and enjoy!

Nutrition

Serving: 1gCalories: 207kcalCarbohydrates: 22gProtein: 3gFat: 12gSaturated Fat: 1gFiber: 1gSugar: 13g

Notes

Wrap cooled loaves tightly and freeze up to 3 months. Reheat slices in the microwave or air fryer for 30–60 seconds. Perfect with tea or coffee.

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