Print

Moist Zucchini Bread

A close-up of a slice of moist zucchini bread on a wooden cutting board, with a loaf in the background.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cinnamon-spiced zucchini quick bread with easy pantry ingredients, perfect for late summer when zucchini is abundant.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chopped nuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F and grease a loaf pan.
  2. Squeeze excess moisture from the grated zucchini using a clean towel.
  3. In a bowl, mix flour, cinnamon, baking soda, baking powder, and salt.
  4. In another bowl, whisk eggs, sugar, brown sugar, oil, and vanilla.
  5. Combine wet and dry ingredients, then fold in zucchini and optional add-ins.
  6. Pour batter into the loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
  7. Let cool before slicing.

Notes

  • For extra moisture, do not over-squeeze the zucchini.
  • Add nuts or chocolate chips for texture.

Nutrition

Find it online: https://gourmetgaze.com/moist-zucchini-bread-recipe-easy-delicious/