Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil (or canola oil)
1 teaspoon vanilla extract
2 cups grated zucchini (about 2 medium zucchini, not drained)
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
Step 2: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves (if using), and salt. Make sure there are no brown sugar clumps.
Step 3: In a separate medium bowl, whisk the eggs, vegetable oil, and vanilla extract until well combined.
Step 4: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to a tough bread.
Step 5: Gently fold in the grated zucchini until evenly distributed throughout the batter. Do not squeeze out any excess liquid from the zucchini; its moisture is key to making this one of the best zucchini bread recipes moist easy.
Step 6: Pour the batter into the prepared loaf pan, spreading it evenly.
Step 7: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it loosely with aluminum foil for the last 10-15 minutes of baking.
Step 8: Once baked, remove the loaf pan from the oven and let the zucchini bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Allowing it to cool fully before slicing helps prevent it from crumbling and seals in the moisture, ensuring you have one of the best zucchini bread recipes moist easy.
Notes
For an extra layer of flavor and texture, feel free to add 1 cup of chocolate chips or chopped nuts (like walnuts or pecans) to the batter along with the grated zucchini. Ensure your zucchini is finely grated for the best texture in the bread. Do not overmix the batter; mix until just combined to keep the bread tender. This bread freezes beautifully – wrap individual slices or the whole loaf tightly in plastic wrap and then foil for up to 3 months. Thaw at room temperature or gently warm in the microwave.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 25g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
