Print

Moist Zucchini Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious and moist zucchini bread that’s perfect for breakfast or as a sweet snack.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
  2. Combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract in a large bowl. Mix until well combined.
  3. Whisk together the flour, baking soda, baking powder, salt, and cinnamon in another bowl.
  4. Add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in nuts if desired.
  5. Pour the batter into the prepared loaf pan and smooth out the top.
  6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.

Nutrition

Find it online: https://doughgirlbylea.com/moist-zucchini-bread/

Scroll to Top