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Easy Moist Zucchini Bread

This easy and moist zucchini bread is perfect for breakfast, snacks, or dessert, made with simple ingredients in just one bowl.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini (about 2 medium zucchinis, excess moisture squeezed out)
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 0.5 cups vegetable oil (or melted coconut oil for a healthier option)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 0.25 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon nutmeg (optional, can be omitted if preferred)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the granulated sugar, brown sugar, and oil until combined.
  3. Add the eggs and vanilla extract, mixing well.
  4. Stir in the grated zucchini.
  5. In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. Gradually add the dry ingredients to the wet mixture, folding until just combined.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Notes

This bread stays fresh in the fridge for about 1 week. Wrap it tightly in plastic wrap or store it in an airtight container. For freezing, wrap well; it can last for up to 3 months. Reheat in the microwave for 10-15 seconds for a fresh experience!