Irresistibly Moist Zucchini Bread: The Best You'll Ever Bake
This Classic Zucchini Bread is moist, tender, and packed with fresh zucchini and warm spices. It’s a perfect way to use up summer zucchini and makes a delicious breakfast, snack, or dessert. Easy to prepare and full of comforting flavors, this bread is a favorite for all ages!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini about 1 medium zucchini
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Beat wet ingredients: In a large bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until combined.
- Add zucchini: Stir the grated zucchini into the wet ingredients.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix.
- Add nuts: Fold in the chopped nuts if using.
- Bake: 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.
- Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter bread, sprinkle some sugar on top before baking.
- You can substitute vegetable oil with melted coconut oil or applesauce for a healthier twist.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.