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Easy and Moist Zucchini Bread

A delightful blend of sweetness and spice, this quick zucchini bread recipe is perfect for breakfast, dessert, or an afternoon snack.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini
  • 1.5 cups all-purpose flour
  • 0.5 cups sugar
  • 0.5 cups brown sugar
  • 0.5 cups vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 cups chopped nuts optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. In a bowl, mix the grated zucchini with sugar, brown sugar, and oil. Stir in the eggs and vanilla.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually combine the dry ingredients with the zucchini mixture.
  5. Fold in nuts if desired for extra crunch.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For a vegan version, replace eggs with flax eggs or applesauce. Let the loaf cool before slicing to keep in moisture. It’s delicious warm with butter or your favorite toppings.