Go Back
Easy Moist Zucchini Bread Recipe

Easy Moist Zucchini Bread

Welcome to the world of baking where the delightful aroma of freshly baked Easy Moist Zucchini Bread fills your kitchen! This recipe is perfect for those who want to use up their garden zucchini while indulging in a deliciously moist, sweet bread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Bread
  • 1 cup grated zucchini squeeze out excess moisture
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil or melted coconut oil
  • 2 large eggs binds the ingredients
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup chopped walnuts or pecans optional

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Box grater or food processor
  • Measuring Cups and Spoons
  • Toothpick

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease and flour a 9x5-inch loaf pan.
  3. Step 3: In a large mixing bowl, combine grated zucchini, sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  4. Step 4: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. Step 5: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  6. Step 6: If using, fold in chopped walnuts or pecans.
  7. Step 7: Transfer the batter into the prepared loaf pan, spreading it evenly.
  8. Step 8: Bake for 50-60 minutes, checking for doneness with a toothpick.
  9. Step 9: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.