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Moist Vanilla Zucchini Bread Recipe (Deliciously Easy!)

Moist Vanilla Zucchini Bread

Welcome to a delightful journey in baking with our Moist Vanilla Zucchini Bread recipe! This delicious treat is not only perfect for breakfast or an afternoon snack but also serves as a fantastic way to sneak in some vegetables.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups grated zucchini about 1 medium zucchini
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.75 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 0.5 cup chopped walnuts or pecans optional

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Grater
  • Rubber spatula
  • Toothpick
  • Wire 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 medium bowl, combine the grated zucchini, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir well and set aside.
  4. Step 4: In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. If desired, fold in the chopped nuts.
  6. Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Step 7: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. You may cover the top with aluminum foil if it browns too quickly.
  8. Step 8: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.