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Mom’s Secret Moist Zucchini Bread Recipe You’ll Love!

A tender, moist zucchini bread loaf with warm cinnamon spice and a golden crust, perfect for breakfast, snacking, or dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
Wet Ingredients
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1/2 cup vegetable oil
  • 1/4 cup plain Greek yogurt or sour cream
  • 2 teaspoons vanilla extract
  • 1 1/2 cups zucchini finely shredded, lightly packed
Optional Add-Ins
  • 1/2 cup walnuts or pecans chopped
  • 1/2 cup semi-sweet chocolate chips

Equipment

  • 1 9x5-inch loaf pan greased and optionally lined with parchment
  • 1 box grater for shredding zucchini
  • 2 mixing bowls 1 medium and 1 large
  • 1 whisk
  • 1 spatula or wooden spoon for folding batter
  • 1 Wire rack for cooling

Method
 

Prepare the Pan and Ingredients
  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper if desired.
  2. Wash, dry, and finely shred the zucchini. If it is extremely wet, gently blot it with paper towels, but do not squeeze it dry.
Mix the Batter
  1. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  2. In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth.
  3. Add the vegetable oil, Greek yogurt, and vanilla extract to the egg mixture and whisk until fully combined.
  4. Stir the shredded zucchini into the wet ingredients.
  5. Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. Do not overmix.
  6. Fold in the chopped walnuts or pecans and chocolate chips, if using.
Bake and Cool
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50 to 55 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  3. Cool the bread in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For the best texture, use finely shredded zucchini and avoid overmixing the batter. If the zucchini is unusually wet, blot it lightly instead of squeezing it dry. Let the loaf cool fully before slicing for neat pieces. Optional nuts or chocolate chips can be added depending on your preference.