Go Back
–+ servings
Zucchini Bread

Moist Zucchini Bread Recipe: A Cozy Treat for Everyone

This moist zucchini bread is a delightful treat perfect for breakfast or snacks, making it a must-try for everyone.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Substitute with whole wheat flour for a healthier option.
  • 1 cup granulated sugar Use coconut sugar for a lower glycemic index.
  • 1 teaspoon baking powder Essential leavening agent.
  • 0.5 teaspoon baking soda Aids in leavening and adds browning.
  • 1 teaspoon cinnamon Infuses warm spice flavor.
  • 0.5 teaspoon salt Brings balance to flavors.
  • 2 cups grated zucchini Drain thoroughly to avoid soggy bread.
  • 0.5 cup vegetable oil Can be replaced with applesauce for a lighter version.
  • 2 large eggs For a vegan option, use flax eggs instead.
  • 1 teaspoon vanilla extract Opting for pure extract gives a richer taste.
  • 1 cup chopped walnuts or pecans Feel free to swap with chocolate chips.
Optional Add-ins
  • 1 cup chocolate chips Add a sweet twist for chocolate lovers.
  • 1 cup dried fruit Introduces extra sweetness and texture.
  • 1 teaspoon spices like nutmeg or allspice Infuse deeper flavor dimensions.

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Moist Zucchini Bread
  1. Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
  2. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of cinnamon, and ½ teaspoon of salt.
  3. In a separate bowl, whisk together 2 large eggs, ½ cup of vegetable oil, 1 teaspoon of vanilla extract, and 2 cups of well-drained grated zucchini.
  4. Pour the wet mixture into the bowl of dry ingredients and fold until just combined.
  5. If adding chopped walnuts or pecans, fold them into the batter now.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50 to 60 minutes or until an inserted toothpick comes out clean.
  8. Let the zucchini bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 4mgCalcium: 20mgIron: 0.5mg

Notes

Ensure you drain the zucchini well to prevent dense and heavy bread. Customize with your choice of add-ins.

Tried this recipe?

Let us know how it was!