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Simple and Moist Zucchini Bread

A delicious and easy recipe for moist zucchini bread, perfect for using up surplus zucchini.

  • Total Time: 70 minutes
  • Yield: 1 loaf (about 8 servings) 1x

Ingredients

Scale
  • 2 cups shredded zucchini
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg (optional)
  • 1/2 cup chopped nuts or chocolate chips (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large bowl, combine the shredded zucchini, sugar, oil, eggs, and vanilla extract.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. If desired, fold in nuts or chocolate chips.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Wrap the cooled bread in plastic wrap for storage. It stays moist at room temperature for two days or can be refrigerated for a week.

  • Author: nevaeh-hall
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 15g
  • Sodium: 250mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 30mg

Keywords: zucchini bread, easy recipe, baking, desserts, vegetarian