Moist Zucchini Bread
A delightful and moist zucchini bread recipe that brings back nostalgic memories of summer afternoons. Perfect for breakfast or a sweet snack!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Combine the grated zucchini, sugar, oil, eggs, and vanilla in a large bowl. Mix well until cohesive.
- Whisk together the flour, baking soda, baking powder, salt, and cinnamon in another bowl.
- Add the dry ingredients to the zucchini mixture gradually, stirring gently until just combined. Fold in nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve with butter, cream cheese, or jam. Can be stored in an airtight container for up to 4 days or frozen for 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 9g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://doughgirlbylea.com/zucchini-bread-3/