Moist Zucchini Bread
A timeless classic, this moist zucchini bread recipe offers a delicate flavor and soft texture with a warm blend of cinnamon and vanilla, making it a perfect treat for breakfast or as a snack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 loaf (about 8 servings)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium zucchini, shredded
- 1/2 cup vegetable oil
- 1/4 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 1 cup white sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Shred the zucchini using a medium grater and gently press it with paper towels to remove excess water.
- In a large bowl, whisk together the eggs, oil, melted butter, vanilla, brown sugar, and white sugar until smooth.
- Fold in the shredded zucchini.
- In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
- Slowly stir the dry ingredients into the wet mixture until just combined; do not overmix.
- If desired, fold in chopped walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
For best results, do not wring out all moisture from the zucchini. This recipe freezes well; freeze slices tightly wrapped for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg