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Moist Vanilla Zucchini Bread Recipe (Deliciously Easy!)

Moist Vanilla Zucchini Bread

Welcome to our culinary journey where we dive into the delightful world of baking with our incredible Moist Vanilla Zucchini Bread. This recipe is not just about combining ingredients; it’s about creating a moist, flavorful, and comforting loaf that will quickly become a favorite in your home.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Moist Vanilla Zucchini Bread
  • 1.5 cups grated zucchini about 1 medium zucchini
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup chopped nuts optional, such as walnuts or pecans

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowls
  • Whisk or electric mixer
  • Rubber spatula or wooden spoon
  • Measuring Cups and Spoons
  • Box grater or food processor
  • Cooling rack

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C) and prepare your loaf pan by greasing it with butter and lightly dusting it with flour.
  2. Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Step 4: In a separate bowl, combine the grated zucchini, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the nuts if using.
  6. Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Step 7: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Step 8: Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to three months.