This easy zucchini bread is perfectly moist, warmly spiced, and simple to make. Great for breakfast, dessert, or snacking, and freezer-friendly too!

Scale

1½ cups grated zucchini (do not squeeze out moisture)

1½ cups all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

¼ tsp nutmeg (optional)

2 large eggs

½ cup vegetable oil (or melted coconut oil)

½ cup granulated sugar

¼ cup brown sugar

1 tsp vanilla extract

½ cup chopped walnuts or pecans (optional)

½ cup chocolate chips or raisins (optional)

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

2. Whisk dry ingredients in a large bowl: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In another bowl, whisk eggs, oil, sugars, and vanilla until smooth.

4. Stir in grated zucchini (no need to drain unless extremely wet).

5. Combine wet and dry ingredients until just mixed. Fold in nuts or chocolate if using.

6. Pour batter into prepared loaf pan. Smooth the top.

7. Bake for 50–60 minutes, or until a toothpick inserted in center comes out clean.

8. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.

For extra moisture, add ¼ cup unsweetened applesauce.

For a healthier version, use half whole wheat flour.

Make a double batch—zucchini bread freezes beautifully!

Keywords: easy zucchini bread, moist zucchini loaf, chocolate chip zucchini bread, freezer-friendly zucchini bread