Description
This is the best ever moist zucchini bread recipe. It is easy to make and packed with flavor.
Ingredients
Scale
- 2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan.
- In a large bowl, mix the grated zucchini, sugar, oil, eggs, and vanilla.
- In another bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the zucchini mixture and stir until just combined.
- Fold in walnuts if using.
- Pour the batter into the prepared pan.
- Bake for 55-65 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container for up to 5 days.
- This bread can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: best ever moist zucchini bread