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Moist Zucchini Bread

This easy and delightful Moist Zucchini Bread combines sweet and savory flavors, making it perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Coarsely grated for texture
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil Can be substituted with applesauce for a healthier version
  • 3 large eggs Or substitute with flax eggs for a vegan version
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can substitute half with whole wheat flour for a healthier option
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a large bowl, combine the sugars, oil, and eggs. Mix until well combined.
  3. Stir in the grated zucchini and vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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. Let it cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

This bread pairs perfectly with cream cheese or butter. Store in the fridge for up to 1 week, or freeze tightly wrapped for up to 3 months. To enjoy, thaw and microwave briefly.