Buy Now → Easy Moist Zucchini Bread Recipe from Scratch
This easy moist zucchini bread recipe from scratch bakes up soft, warmly spiced, and packed with fresh zucchini and pecans for a homemade loaf that's perfect for breakfast or snacking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves (16 slices total) 1x
- Category: Breads, Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
3 large eggs
2 cups shredded zucchini
3/4 cup vegetable oil
1 tablespoon vanilla extract
1 1/2 cups chopped pecans
Instructions
Prep
- Heat the oven to 350°F.
- Lightly grease two 8 x 4-inch loaf pans or line them with parchment paper.
- Grate the zucchini and set it aside. Do not squeeze out the moisture.
Mix the Batter
- In a large mixing bowl, whisk together the eggs, vegetable oil, and vanilla until smooth.
- Stir in the shredded zucchini until evenly distributed.
- In a separate bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
- Add the dry ingredients to the zucchini mixture and stir gently until no dry streaks remain.
- Fold in the chopped pecans just until incorporated.
Bake
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the loaves rest in the pans for about 5 minutes.
••Turn the bread out onto a wire rack and cool completely before slicing.
Notes
Substitutions
- Replace the pecans with chopped walnuts if preferred.
- Vegetable oil can be substituted with another neutral cooking oil, such as coconut, canola or light olive oil.
- Add up to 1 cup of semisweet chocolate chips or raisins for a different variation.
Serving Suggestions and Pairings
- Serve warm or at room temperature with butter or cream cheese.
- Enjoy with coffee, tea, or a cold glass of milk.
- Makes a great breakfast, snack, or simple dessert.
Storage
- Store the cooled bread in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week if desired.
Freezing
- Wrap each cooled loaf tightly in plastic wrap, followed by aluminum foil, or place in a freezer-safe bag.
- Freeze for up to 3 months.
••Thaw overnight in the refrigerator or at room temperature before serving.