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Moist Zucchini Bread

This delightful Moist Zucchini Bread is a perfect blend of wholesome ingredients, bursting with flavor and easy to make, ideal for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup granulated sugar Regular white sugar
  • 1/2 cup brown sugar Packed brown sugar
  • 1/2 cup vegetable oil Any neutral oil will work
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini About 2 medium zucchinis
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a large bowl, combine the sugars, oil, and eggs. Mix until well combined.
  3. Stir in the grated zucchini and vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. 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.
  2. Let it cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm with butter, powdered sugar, or a scoop of vanilla ice cream. Store in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat gently when ready to enjoy.