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.
Servings: 12
Ingredients
- 1 ¾ cups (210g) all-purpose flour
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ cup (107g) brown sugar
- ½ cup (99g) granulated sugar
- ¾ cup (177ml) vegetable oil
- 2 eggs
- 1 tsp vanilla
- 2 cups (200-230g) grated zucchini
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.1 3/4 cups (210g) all-purpose flour, 1/4 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon
- 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.1/2 cup (107g) brown sugar, 1/2 cup (99g) granulated sugar, 3/4 cup (177ml) vegetable oil, 2 eggs, 1 tsp vanilla, 2 cups (200-230g) 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.
Video
Nutrition
Calories: 270kcal | Carbohydrates: 32g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 166mg | Potassium: 98mg | Fiber: 1g | Sugar: 18g | Vitamin A: 82IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg