Easy Moist Zucchini Bread
A delicious and moist zucchini bread that's perfect for breakfast, snacks, or dessert, with a delightful balance of sweetness and fresh zucchini flavor.
Ingredients
Main Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis, excess moisture squeezed out) Ensure excess moisture is removed for the right texture.
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.25 cup brown sugar, packed
- 0.5 cups vegetable oil (or melted coconut oil for a healthier option)
- 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) Can be omitted if preferred.
Instructions
Preparation
- Start by grating the zucchini. Make sure to squeeze out excess moisture using a clean kitchen towel or paper towels. This step is crucial for that perfect texture!
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a mixing bowl, combine all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir until evenly mixed.
- In another large mixing bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and well combined.
- Add the dry ingredients to the wet mixture and stir gently until just combined. Don’t overmix — a few lumps are okay!
- Fold in the grated zucchini into the mixture, folding it in carefully to keep the texture light and airy.
- Transfer the batter to the prepared loaf pan, spreading it evenly.
Baking
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and serve the bread with your favorite toppings or simply enjoy it plain!
Notes
Store leftovers wrapped in plastic wrap or in an airtight container. It can be stored at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, freeze slices for up to 3 months. To reheat, microwave for about 15-20 seconds or warm in the oven at 350°F (175°C) for a few minutes.