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Slice of easy and moist zucchini bread on a wooden cutting board

Easy and Moist Zucchini Bread

This easy zucchini bread recipe is moist, delicious, and perfect for any time of day. With a hint of cinnamon and optional nuts, it’s a delightful treat your family will love.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Use fresh zucchini for optimal moisture.
  • 1/2 cup vegetable oil
  • 2 large eggs Can substitute with flaxseed meal for a vegan version.
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar For a healthier option, swap half the sugar with applesauce.
  • 1/2 cup brown sugar
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute with whole wheat flour for denser texture.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Add a pinch of nutmeg for extra flavor.
  • 1/2 cup chopped nuts Optional for extra crunch.

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.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

This bread keeps well at room temperature for about 3-4 days if wrapped in plastic. For longer storage, refrigerate for up to a week or freeze for up to 3 months.