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Moist Zucchini Bread Loaf with Practical Tips for Non-Greasy Results Pinterest recipe pin

Best Zucchini Bread (Moist, Non-Greasy Loaf)

A moist, tender zucchini bread loaf with balanced ingredients and clear tips to avoid a soggy center or greasy crumb—perfect for breakfast or a grab-and-go snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 slices
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup grated zucchini about 1 medium zucchini, lightly pressed and loosely packed
  • 3/4 cup chopped walnuts or 3/4 cup semisweet chocolate chips optional
Optional topping
  • 2 tablespoons coarse sugar for sprinkling optional

Equipment

  • 1 9×5-inch loaf pan
  • 1 Box grater or food processor grater attachment
  • 1 Large mixing bowl
  • 1 Cooling rack

Method
 

Prepare
  1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan; line with parchment for easy removal.
Dry ingredients
  1. Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 3/4 teaspoon salt, and 1 1/2 teaspoons ground cinnamon in a medium bowl.
Wet ingredients
  1. In a large bowl whisk 2 large eggs, 1/2 cup vegetable oil, 1 cup granulated sugar, 1/3 cup packed light brown sugar, and 2 teaspoons vanilla until smooth; stir in 1 cup grated zucchini.
Combine and bake
  1. Fold the dry ingredients into the wet until just combined; fold in optional add-ins if using. Pour batter into the prepared pan and smooth the top. Bake for 55–65 minutes or until a thin knife inserted in the center comes out with a few moist crumbs and the loaf is golden; tent loosely with foil if the top browns too quickly.
Cool
  1. Cool the loaf in the pan on a rack for 25–30 minutes, then lift out using the parchment and cool another 30 minutes before slicing to allow the crumb to finish setting.

Notes

Measure the zucchini after grating and press only lightly to avoid a wet center. Reduce oil slightly if using very moist zucchini. For muffins, bake at 350°F for 18–22 minutes. Store wrapped at room temperature up to 3 days or freeze slices for up to 3 months.