The Best Homemade Zucchini Bread Recipe (Moist, Easy, and Foolproof)

Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan with nonstick spray or butter and lightly flour it, tapping out any excess.

Grate the zucchini using the large holes of a box grater. Set it aside on a plate but do not squeeze out the moisture. That natural liquid is what keeps this bread incredibly moist.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and dry vanilla pudding mix until evenly combined.

In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well blended.

Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. A few streaks of flour are fine at this stage.

Fold in the grated zucchini until evenly distributed throughout the batter. Do not overmix.

Pour the batter into the prepared loaf pan and smooth the top with your spatula.

Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins to brown too quickly after 40 minutes, loosely tent it with a sheet of aluminum foil.

Remove the bread from the oven and allow it to cool in the pan for 15 minutes. Then turn it out onto a wire rack to cool completely before slicing.