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Moist Vanilla Zucchini Bread Recipe (Deliciously Easy!)

Moist Vanilla Zucchini Bread

If you're on the lookout for a delicious and moist zucchini bread recipe that leaves you craving for more, look no further! This Moist Vanilla Zucchini Bread is a perfect blend of sweetness and spice, making it an ideal treat for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups grated zucchini
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup chopped nuts optional

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Grater for zucchini
  • Measuring cups and spoons
  • Toothpick

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Prepare your 9x5-inch loaf pan by greasing it with butter or non-stick spray and lightly flouring it to prevent sticking.
  2. Step 2: In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Step 4: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined; do not overmix.
  5. Step 5: If you’re adding chopped nuts, fold them into the batter.
  6. Step 6: Pour the batter into the prepared loaf pan.
  7. Step 7: Bake in the preheated oven for 50-60 minutes. Check for doneness with a toothpick.
  8. Step 8: Once baked, cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well for up to 3 months.