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Moist Zucchini Bread

This zucchini bread combines fresh grated zucchini with sweet sugars and spices for a moist, delicious loaf that's perfect for any time of day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil Can substitute with melted coconut oil for a different flavor.
  • 3 large eggs Can be substituted with 1 tablespoon of flaxseed mixed with 3 tablespoons of water for vegan option.
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini Grate finely for best texture.
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a loaf pan.
  2. In a large bowl, combine the granulated sugar, brown sugar, vegetable oil, and eggs. Mix until well combined.
  3. Stir in the grated zucchini and vanilla extract.
  4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let it cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm with butter or toast slices for a delightful breakfast treat. Store in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months.