Mom’s Secret Moist Zucchini Bread Recipe You’ll Love!
A moist, tender zucchini bread with warm cinnamon, vanilla, and a beautifully soft crumb.
Equipment
- 1 9x5-inch loaf pan
- 1 box grater
- 2 mixing bowls
- 1 Whisk
- 1 spatula or wooden spoon
- 1 wire rack for cooling
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
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
Zucchini
- 1 1/2 cups zucchini shredded, lightly packed
Optional Add-Ins
- 1/2 cup walnuts or pecans chopped
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper if desired.
- Shred the zucchini using the large holes of a box grater. Lightly blot with paper towels to remove a little excess moisture, but do not squeeze completely dry.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
- In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, Greek yogurt, and vanilla until smooth and well combined.
- Stir the shredded zucchini into the wet mixture.
- Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the nuts or chocolate chips, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Do not overmix the batter. Lightly blot zucchini instead of squeezing it dry. For the cleanest slices, cool completely before cutting. Store tightly wrapped at room temperature up to 3 days or freeze up to 3 months.