Name: Moist Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups grated zucchini (about 2 small zucchinis); 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 2 tsp vanilla extract; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg

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Why Make This Recipe

Zucchini bread is a delightful treat that combines the sweetness of baked goods with the health benefits of vegetables. This fail-proof and moist zucchini bread recipe gives you a perfect mix of flavors and textures. It’s incredibly easy to make and a great way to use up extra zucchini from your garden or the grocery store. Plus, it’s a fantastic snack for both kids and adults!

How to Make Zucchini Bread

Ingredients:

2 cups grated zucchini (about 2 small zucchinis)
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Directions:

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, beat the eggs, sugar, and oil until smooth. Stir in the vanilla extract.
Fold in the grated zucchini until well combined.
Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for about 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and enjoy your delicious zucchini bread!

How to Serve Zucchini Bread

Zucchini bread is perfect on its own, but you can also enjoy it with a spread. Try butter, cream cheese, or even a drizzle of honey for added flavor. It makes a great breakfast treat, snack, or dessert!

How to Store Zucchini Bread

To store zucchini bread, keep it covered at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for about a week. For even longer storage, slice the bread, wrap it well in plastic wrap, and freeze it for up to 3 months.

Tips to Make Zucchini Bread

Make sure to drain excess moisture from the grated zucchini to avoid a soggy bread.
If you like nuts or chocolate chips, feel free to add them to the batter for extra texture and flavor.
Don’t skip the spices! Cinnamon and nutmeg add a lovely warmth to the bread.

Variation

You can easily customize this zucchini bread by adding different mix-ins like walnuts, chocolate chips, or raisins. You can also replace half of the all-purpose flour with whole wheat flour for added nutrition.

FAQs

1. Can I use frozen zucchini?
Yes, you can use frozen grated zucchini! Just thaw it and drain the excess moisture before adding it to the batter.

2. How do I know when the bread is done baking?
Insert a toothpick into the center of the bread; if it comes out clean, the bread is done. If it comes out with wet batter, bake for a few more minutes and check again.

3. Can I make mini loaves of zucchini bread?
Absolutely! Just adjust the baking time. Mini loaves will take about 25-35 minutes to bake. Keep an eye on them to avoid overbaking.