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World's Best Zucchini Bread Recipe – Moist, Classic, and Delicious

This World's Best Zucchini Bread recipe is a moist, tender, and flavorful quick bread perfect for using garden-fresh zucchini. It's easy to make and great for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1/2 cup chopped walnuts or pecans (optional)

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, beat the vegetable oil and sugar together until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Fold the grated zucchini into the wet mixture until evenly distributed.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix. If using, fold in the chopped nuts.
  6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Don't overmix the batter to avoid a dense loaf. Use freshly grated zucchini and squeeze out excess moisture if it's very watery. Customize with add-ins like chocolate chips or raisins. Store in an airtight container for up to 3 days or freeze for up to 3 months.