Moist Zucchini Bread
A comforting zucchini bread recipe that combines moistness with the sweetness of spices, perfect for breakfast or as a snack.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 8-10 servings 1x
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Mix the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract in a large bowl.
- Whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt in another bowl.
- Combine the dry ingredients with the wet ingredients, mixing until just combined. Fold in nuts or chocolate chips if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Squeeze out excess moisture from grated zucchini to prevent sogginess. Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 11g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
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