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Easy Moist Zucchini Bread

A delightful and easy recipe for moist zucchini bread, perfect for any family gathering!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup sugar
  • 1/2 cup brown sugar
Wet Ingredients
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 medium zucchini about 1 cup grated
Optional Mix-Ins
  • 1/2 cup chopped walnuts or chocolate chips Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
Mixing
  1. In a bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk together until evenly mixed.
  2. In another bowl, whisk together the sugars, vegetable oil, eggs, and vanilla extract until well combined.
  3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the grated zucchini and any optional mix-ins.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50-60 minutes until a toothpick inserted comes out clean.
  2. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely before slicing.

Notes

Store leftovers tightly wrapped at room temperature for up to 3 days or freeze slices for up to 3 months. To reheat, use a toaster oven or microwave.