Ultra Moist Zucchini Bread
A delightful treat that combines freshness and flavor with the natural sweetness of zucchini, perfect for any occasion.
Ingredients
For the bread
- 2 cups finely grated zucchini, excess moisture squeezed out Ensure to squeeze out moisture for best results.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil) Choose coconut oil for a different flavor.
- 3 large eggs Room temperature eggs work best.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon Can adjust based on preference.
- 1/2 teaspoon ground nutmeg Optional, but adds great flavor.
- 1/4 teaspoon salt Enhances overall flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Prepare the zucchini by grating it finely. After grating, use a clean kitchen towel to squeeze out as much moisture as possible.
- In a large bowl, whisk together the eggs, vegetable oil, and vanilla extract until combined. Then, stir in the grated zucchini.
- In a separate bowl, mix the flour, sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
- Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Allow the zucchini bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store the baked bread in an airtight container at room temperature for about 3-4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Thaw at room temperature when ready to enjoy.