Go Back

Super-Moist Zucchini Bread

This homemade zucchini bread is incredibly moist and flavorful, making it a delicious way to sneak vegetables into your diet.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups flour a scant amount (227 g)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon optional
  • 1 teaspoon kosher salt
Wet Ingredients
  • 1 cup light brown sugar (213 g)
  • 1/2 cup granulated sugar (100 g)
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs lightly beaten
  • 2.5 cups grated zucchini (12-16 oz.)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan, and line it with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk together the brown sugar, granulated sugar, vegetable oil, vanilla extract, and beaten eggs.
  4. Toss the grated zucchini into the flour mixture and coat it well.
  5. Combine the wet and dry ingredients, stirring until just mixed. Pour the batter into your prepared loaf pan.
Baking
  1. Bake for about 45 minutes to 1 hour, or until a toothpick comes out clean and the center registers at least 205°F if using an instant-read thermometer.
  2. Let the bread cool in the pan for 15 minutes before transferring it to a cooling rack.

Notes

Serve with butter or cream cheese. Store in an airtight container at room temperature for 3-4 days, or refrigerate for a week. Freeze slices for up to 3 months. Grate zucchini finely for a smoother texture. Try swapping half the flour for whole wheat or adding chocolate chips or nuts for variations.