Print

Classic Moist Zucchini Bread Loaf

A close-up view of a freshly baked, moist Zucchini Bread loaf on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for making a moist, flavorful zucchini bread loaf using fresh summer squash.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini, squeezed dry

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
  3. In a large bowl, mix the granulated sugar and brown sugar. Add the eggs, oil, and vanilla extract. Beat until combined.
  4. Stir the dry ingredients into the wet ingredients until just mixed. Do not overmix.
  5. Fold in the grated, squeezed zucchini.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Squeeze as much liquid as possible from the grated zucchini to prevent a soggy loaf.
  • For extra flavor, add 1 teaspoon of vanilla extract.
  • You can substitute half the oil with applesauce for a slightly lower fat version.
  • If you want chocolate chips, fold in 1 cup of semi-sweet chocolate chips with the zucchini.

Nutrition

Find it online: https://whiskdaily.com/zucchini-bread-classic-moist-loaf-recipe/