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Easy Moist Zucchini Bread Recipe

Easy Moist Zucchini Bread

If you’re looking for a delicious and simple way to use up that garden-fresh zucchini, look no further than this Easy Moist Zucchini Bread recipe. It's the perfect balance of sweet and savory, offering a delightful treat that can be enjoyed for breakfast, as a snack, or even as a 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: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups grated zucchini
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup 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 teaspoon ground nutmeg
  • 0.5 cup chopped walnuts or pecans optional

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula or Wooden Spoon
  • Measuring cups and spoons
  • 9x5-inch loaf pan
  • Toothpick (for testing doneness)
  • Wire rack for cooling

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. Step 2: In a large bowl, combine grated zucchini, sugar, vegetable oil, eggs, and vanilla extract. Mix well.
  3. Step 3: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Step 4: Gradually add the dry mixture to the zucchini mixture, stirring gently until just combined. Fold in nuts if using.
  5. Step 5: Pour the batter into the prepared loaf pan and bake for 50-60 minutes.
  6. Step 6: Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

To keep your zucchini bread fresh, store it in an airtight container at room temperature for up to 3 days, or freeze it for up to 3 months.