Moist Zucchini Bread
This is an easy, one-bowl recipe for moist and delicious zucchini bread, perfect for breakfast or a snack. It's a classic quick bread that's a tried-and-true favorite!
Servings: 8
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 1 hour 15 minutes
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons cinnamon
Wet Ingredients
- 0.5 cup vegetable oil
- 0.75 cup packed brown sugar
- 0.25 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Other
- 1.5 cups shredded zucchini approximately 152g
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour an 8x4-inch or 9x5-inch loaf pan.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, add the vegetable oil, brown sugar, and granulated sugar. Stir until smooth.
- Mix in the eggs, vanilla extract, and cinnamon until well combined.
- Stir in the dry ingredients until just combined. The mixture will be thick. Add the shredded zucchini and stir until incorporated. The batter will become looser and more pourable.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes for a 9x5-inch pan, or 55-65 minutes for an 8x4-inch pan, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely. Slice and serve.
Notes
Store the zucchini bread loosely covered at room temperature for up to 2 days, or wrap tightly and freeze for up to 3 months. This bread is delicious on its own, or you can add chopped nuts or chocolate chips for extra flavor.