Description
This Deliciously Moist Zucchini Bread is a perfect blend of tender shredded zucchini and warm spices, resulting in a flavorful and moist loaf. Easy to prepare and packed with wholesome ingredients, it’s ideal for breakfast, a snack, or dessert. Optional nuts add a lovely crunch, but the bread is equally delightful on its own.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (do not drain or squeeze)
Optional Add-ins
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using) until evenly combined.
- Combine Wet Ingredients: In a large bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined and smooth.
- Add Zucchini: Stir the shredded zucchini (with all its moisture) into the wet ingredients. There’s no need to drain or squeeze the zucchini, as it adds moisture to the bread.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the bread tender.
- Fold in Nuts: If using, fold in chopped walnuts or pecans to add a crunchy texture to your bread.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes. Then, remove it from the pan and transfer to a wire rack to cool completely before slicing to maintain its shape and texture.
Notes
- You do not need to drain or squeeze the zucchini; the moisture helps keep the bread moist.
- Use fresh zucchini for the best texture and flavor.
- Substitute vegetable oil with melted coconut oil or canola oil if desired.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Store the zucchini bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Optional nuts add extra texture and flavor but can be omitted for a nut-free version.
- You can add chocolate chips or raisins for extra sweetness and variety.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/12 of loaf)
- Calories: 180
- Sugar: 13g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
