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Easy Moist Zucchini Bread Recipe

Easy Moist Zucchini Bread

If you’re looking for a simple yet delicious recipe that will make your kitchen smell heavenly, look no further than this Easy Moist Zucchini Bread. This delightful quick bread is perfect for breakfast, a snack, or even dessert. With its rich flavor and moist texture, it’s a guaranteed hit with family and friends.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Grated Zucchini about 2 medium zucchinis
  • 1.5 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 0.5 teaspoon Ground Nutmeg
  • 0.5 cups Vegetable Oil
  • 1 cup Granulated Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 0.5 cup Chopped Walnuts or Pecans optional

Equipment

  • 9x5 inch loaf pan
  • Medium Mixing Bowl
  • Large Mixing Bowl
  • Whisk
  • Grater
  • Spoon or spatula
  • Wire Rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease and flour a 9x5-inch loaf pan.
  3. Step 3: In a medium bowl, combine grated zucchini with flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk well and set aside.
  4. Step 4: In a large bowl, whisk together vegetable oil, granulated sugar, eggs, and vanilla extract until smooth.
  5. Step 5: Gradually add dry ingredient mixture to wet ingredients. Mix gently until just combined.
  6. Step 6: If using, fold in walnuts or pecans gently.
  7. Step 7: Pour the batter into the prepared loaf pan, spreading it evenly.
  8. Step 8: Bake for 50-60 minutes. Check for doneness with a toothpick.
  9. Step 9: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 5 days, or freeze for longer storage.