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Super Moist Zucchini Bread

Super moist zucchini bread with a tender, cake-like crumb and warm cinnamon spice. Shredded zucchini keeps it moist for days, baked into two golden domed loaves at 325°F.
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Prep Time 15 minutes
Cook Time 58 minutes
Cooling 15 minutes
Total Time 1 hour 28 minutes
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 0.25 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1 tsp salt
Wet ingredients
  • 3 eggs Large.
  • 1 cup vegetable oil
  • 1.25 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 2 tsp vanilla extract
Add-ins
  • 2 cup grated zucchini, moisture squeezed out Squeeze well to prevent excess sogginess.
  • 0.5 cup chopped pecans Optional.

Equipment

  • 2 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep
  1. Preheat oven to 325°F. Grease two 8x4-inch loaf pans so the batter releases easily.
Mix dry ingredients
  1. In a bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Mix until evenly combined with no cinnamon streaks.
Mix wet ingredients
  1. Beat eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and slightly foamy. Stop when the mixture looks glossy and well aerated.
Combine batter
  1. Stir the dry ingredients into the wet mixture until just combined. Mix no more than necessary to keep the crumb tender.
  2. Fold in grated zucchini and chopped pecans, if using. Stop once zucchini is evenly distributed and no dry pockets remain.
Bake
  1. Divide batter evenly between the two pans and bake at 325°F for 55–60 minutes. The tops should be golden brown and domed, and a toothpick should come out clean.
Cool and slice
  1. Cool in the pans for 15 minutes. The loaves should feel set at the edges before turning out.
  2. Turn out onto a wire rack and cool completely before slicing. Wait for full cooling so the center holds its cake-like texture.

Notes

Pro tip: squeeze the grated zucchini well before measuring to prevent gummy centers while keeping the loaf moist. Store wrapped at room temperature up to 3 days or in the fridge up to 5 days; freeze slices for up to 2 months. For a lighter option, swap half the vegetable oil with unsweetened applesauce (keep the same amount total) for a slightly less rich loaf.