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Easy Moist Zucchini Bread Recipe

Easy Moist Zucchini Bread

Welcome to the world of baking where we explore the delightful flavors and aromas of homemade treats! Today, I’m excited to share with you a recipe for Easy Moist Zucchini Bread, a classic favorite that merges the wholesome goodness of zucchini with the sweet indulgence of baked bread.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts or pecans (optional)

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls (one large and one medium)
  • Whisk
  • Spatula or wooden spoon
  • Grater (for the zucchini)
  • Measuring Cups and Spoons
  • Cooling Rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease and flour your 9x5-inch loaf pan.
  3. Step 3: In a large mixing bowl, combine grated zucchini, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix well.
  4. Step 4: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
  6. Step 6: Pour the batter into the prepared loaf pan.
  7. Step 7: Bake for 50-60 minutes, checking for doneness with a toothpick.
  8. Step 8: Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store your zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze it.