Go Back

Super-Moist Zucchini Bread

A deliciously moist zucchini bread that combines the earthy sweetness of zucchini with warm spices, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1.5 cups all-purpose flour Can substitute with a gluten-free flour blend.
  • 1 cup granulated sugar Or substitute with coconut sugar for a healthier option.
  • 0.5 cups vegetable oil Or use applesauce for a lighter version.
  • 2 large eggs Can replace with flaxseed eggs for a vegan option.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 0.5 cups chopped nuts or chocolate chips Optional for added texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grate the zucchini and squeeze out excess moisture with a clean kitchen towel.
  3. In a large bowl, whisk together the oil, sugar, eggs, and vanilla extract until smooth and slightly frothy.
  4. In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, and salt. Stir until well-blended.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Gently fold in the grated zucchini and any optional nuts or chocolate chips if using.
Baking
  1. Pour the batter into a greased 9x5-inch loaf pan.
  2. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the zucchini bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For variations, try adding fresh herbs for a savory twist, or substitute half the flour with cocoa powder for chocolate zucchini bread.