Zucchini bread recipes made easy! Discover the best moist, healthy, and flavorful loaves with classic, vegan & gluten-free options.

1 ½ cups grated zucchini (unpeeled)

1 ½ cups all-purpose flour.

½ teaspoon baking powder.

½ teaspoon baking soda.

¼ teaspoon salt.

1 teaspoon ground cinnamon.

¼ teaspoon nutmeg.

2 large eggs.

½ cup vegetable oil or coconut oil.

¾ cup sugar (white or brown).

1 teaspoon vanilla extract.

Optional: ½ cup chopped walnuts or chocolate chips

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Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
Grate zucchini and gently pat dry to remove excess moisture.
In a large bowl, whisk together eggs, oil, sugar, and vanilla extract.
In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine wet and dry ingredients just until incorporated. Do not overmix.
Fold in grated zucchini and optional mix-ins like nuts or chocolate chips.
Pour batter into the loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.