Moist Zucchini Bread Snack (Printable)

Moist quick bread made with zucchini, cinnamon, and crunchy nuts for a flavorful snack.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg (optional)

→ Wet Ingredients

07 - 2 large eggs
08 - 3/4 cup granulated sugar
09 - 1/2 cup packed light brown sugar
10 - 1/2 cup vegetable oil
11 - 1/4 cup unsalted butter, melted and cooled
12 - 2 teaspoons pure vanilla extract

→ Add-ins

13 - 2 cups zucchini, grated and drained of excess moisture
14 - 3/4 cup chopped walnuts or pecans

# How-To Steps:

01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
03 - In a large bowl, beat the eggs with granulated sugar and brown sugar until combined. Add vegetable oil, melted butter, and vanilla extract; mix until smooth.
04 - Fold the grated zucchini into the wet mixture evenly.
05 - Gradually fold the dry ingredients into the wet components until just incorporated; avoid overmixing to maintain moisture.
06 - Gently fold in the chopped walnuts or pecans.
07 - Pour the batter into the prepared loaf pan, smoothing the surface evenly. Bake for 50 to 55 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
08 - Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely prior to slicing.

# Expert Advice:

01 -
  • The zucchini keeps everything impossibly moist without making it taste remotely vegetable-forward or healthy-tasting.
  • One bowl of wet ingredients mixed with one of dry means you're honestly just folding rather than really baking, which means fewer things to mess up.
  • It's the kind of bread that works at breakfast with coffee, afternoon with tea, or honestly just standing in the kitchen at 10pm with your fingers breaking off warm edges.
02 -
  • Not squeezing the zucchini is the number one way to sabotage this bread—you'll get a soggy, almost soupy mess if the zucchini releases all its water during baking.
  • Don't overmix once you add the dry ingredients, even a little, because quick breads get tough when you overwork the gluten in the flour.
  • The bread actually tastes better the next day, once the flavors have had time to settle and everything becomes more tender and integrated.
03 -
  • Grate your zucchini directly over a dish towel, gather the corners, and really wring it out over the sink before measuring—this single step prevents dense, soggy bread.
  • Room temperature ingredients mix more smoothly, so pull everything out about 30 minutes before you bake if you can remember to think ahead.
Go Back