Zucchini Bread Recipe (Moist!)

sliced zucchini bread on a white plate with fresh peels of zucchini surrounding it

5 from 3 ratings

Zucchini Bread Recipe (Moist!)

Never have dry zucchini bread again! In just 10 minutes of prep with 5 easy steps, learn how to make perfectly moist zucchini bread that your family will love every single time.

Prep Time10

Cook Time1

Course: Dessert

Cuisine: American

Keyword: zucchini bread

Servings:

Author: Beth

Ingredients

1 ¾ cups all-purpose flour 210 grams
¼ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp cinnamon
½ cup brown sugar
½ cup granulated sugar
¾ cup vegetable oil
2 eggs
1 tsp vanilla
2 cups grated zucchini 200-230 grams

Instructions

Preheat the oven to 350ºF. Use a box or cheese grater to finely grate the zucchini. Measure out 2 cups. Next, wrap the shredded zucchini in a few paper towels and squeeze out the excess liquid. Discard the liquid and set the zucchini aside.
In a mixing bowl combine the flour, baking powder, baking soda, salt, and cinnamon. Stir together and set aside.
In a large mixing bowl combine the brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Stir to combine with a spatula. Then stir in the grated zucchini.
Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be thick.
Line a loaf pan with parchment paper or spray with nonstick cooking spray. Transfer the batter into the pan and bake until a toothpick inserted in the center comes out clean. For an 8x4 inch pan, bake for 55-67 minutes. For a 9x5 inch pan, bake for 45-55 minutes.

Nutrition