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Easy Moist Zucchini Bread Recipe

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This moist and flavorful pumpkin zucchini bread combines warm spices, grated zucchini, and pumpkin purée to create a tender loaf perfect for any time of year. Easy to make, freezer-friendly, and great for breakfast or snacks.

Ingredients

Scale
  • 2 cupsall-purpose flour
  • 1 teaspoonbaking soda
  • 1/2 teaspoonbaking powder
  • 1/2 teaspoonsalt
  • 1 tablespoonground cinnamon
  • 1/2 teaspoonnutmeg
  • 1/4 teaspoonground cloves
  • 2large eggs
  • 1 cupgranulated sugar
  • 1/2 cupbrown sugar
  • 1 cuppumpkin puree
  • 1/2 cupvegetable oil
  • 1 teaspoonvanilla extract
  • 1 1/2 cupsgrated zucchini (moisture squeezed out)
  • 1/4 cupmilk
  • Optional: 1/4 cup chopped walnuts or pecans
  • Optional glaze: powdered sugar + milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, beat the eggs, granulated sugar, and brown sugar until smooth. Add pumpkin puree, oil, milk, and vanilla extract, then mix until well combined.
  4. Gradually stir the dry ingredients into the wet mixture until just combined.
  5. Fold in the grated zucchini and optional nuts gently. Do not overmix.
  6. Pour batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow to cool in the pan for 10 minutes, then transfer to a wire rack.
  9. Once fully cooled, drizzle with optional glaze if desired.

Notes

Squeeze excess moisture out of zucchini with paper towels to avoid sogginess.
Use canned or fresh pumpkin puree—avoid pumpkin pie filling.
For a healthier option, substitute half the oil with unsweetened applesauce.
To freeze, wrap individual slices in plastic wrap and foil, then store for up to 3 months.
Muffin variation: bake at 350°F for 18–22 minutes.

Nutrition

Find it online: https://www.delicetreats.com/easy-moist-zucchini-bread-recipe/