Easy Moist Zucchini Bread
A delightful and moist zucchini bread perfect for breakfast, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini (excess moisture squeezed out)
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.25 cup brown sugar, packed
- 0.5 cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 0.25 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon nutmeg (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grate the zucchini and squeeze out excess moisture.
- Combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a mixing bowl.
- Whisk together the granulated sugar, brown sugar, and eggs until frothy, then add the oil and vanilla.
- Fold the wet ingredients into the dry ingredients gently, then mix in the grated zucchini.
- Grease a 9×5-inch loaf pan and pour in the batter, smoothing it out.
- Bake for about 50-60 minutes, until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For additional flavor, consider adding nuts, dried fruits, or chocolate chips. This recipe can also be used to make mini muffins.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 20g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: zucchini bread, baking, dessert, quick bread, easy recipe