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Easy and Moist Zucchini Bread

This Easy and Moist Zucchini Bread is quick, comforting, and bursting with flavor, perfect for using up summer zucchinis.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Grate finely for a smooth texture.
  • 1.5 cups all-purpose flour
  • 0.5 cups sugar Can swap for honey or maple syrup.
  • 0.5 cups brown sugar
  • 0.5 cups vegetable oil
  • 2 large eggs Can substitute with flaxseed meal for vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon Add pumpkin spice for a fall twist.
  • 0.5 cups chopped nuts Optional, can substitute with coconut flakes.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. In a bowl, mix the grated zucchini with sugar, brown sugar, and oil.
  3. Stir in the eggs and vanilla.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually combine the dry ingredients with the zucchini mixture.
  6. Fold in nuts if desired.
  7. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cooling
  1. Allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for 3-4 days. Freeze slices for up to 3 months. Rejuvenate in the microwave for 30 seconds.