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Moist Lemon Zucchini Bread with Buttermilk — Perfect for Breakfast or Brunch Pinterest recipe pin

Best Zucchini Bread — Moist, Non-Greasy Loaf

A reliably moist zucchini bread with balanced moisture control, a short batter rest, and clear doneness cues for dependable everyday baking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup neutral oil canola or vegetable
  • 2 tablespoons unsalted butter melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup packed grated zucchini about one medium zucchini, lightly pressed
  • 1/2 cup chopped walnuts optional
Optional component
  • 1/2 cup mini chocolate chips optional

Equipment

  • 1 9x5-inch loaf pan
  • 1 Box grater or food processor with grating disk
  • 1 Large mixing bowl

Method
 

Prepare the pan and zucchini
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan or line it with parchment; grate zucchini on the large side of a box grater and lightly press in a towel to remove surface water until just damp.
Mix dry ingredients
  1. In a medium bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Mix wet ingredients
  1. In a large bowl whisk the oil, melted butter, brown sugar, granulated sugar, eggs, and vanilla until smooth.
Combine and rest
  1. Fold the dry ingredients into the wet until almost combined, then gently fold in the grated zucchini and optional mix-ins; let the batter rest 8–12 minutes to hydrate the flour, then give it a final light stir and pour into the prepared pan.
Bake
  1. Bake at 350°F for 50–60 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs; tent with foil if the top browns too quickly.
Cool and slice
  1. Cool the loaf in the pan for 10 minutes, run a knife around the edges, transfer to a rack, and cool completely before slicing to avoid a gummy center.

Notes

Measure grated zucchini packed and lightly pressed; do not squeeze completely dry. Let the batter rest 8–12 minutes before baking to hydrate the flour. Store wrapped at room temperature for up to 3 days or freeze wrapped for up to 3 months.