Print

Ultimate Moist Zucchini Bread

Print Recipe

A deliciously moist zucchini bread that’s perfect for breakfast, snacks, or dessert. Easy to make with warm spices and toasted nuts.

Ingredients

Scale
  • 2 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 3/4 cup Granulated Sugar
  • 1/4 cup Packed Light Brown Sugar
  • 2 Large Eggs (at room temperature)
  • 1/2 cup Vegetable Oil
  • 2 tsp Pure Vanilla Extract
  • 1 1/2 cups Grated Zucchini (lightly squeezed)
  • 3/4 cup Chopped Walnuts or Pecans (toasted)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. Toast the chopped nuts on a baking sheet for 5-7 minutes until fragrant.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  4. In a large bowl, whisk the granulated sugar, brown sugar, and eggs until pale.
  5. Slowly whisk in the vegetable oil, followed by the vanilla extract.
  6. Add the lightly squeezed grated zucchini to the wet ingredients.
  7. Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined.
  8. Gently fold in the toasted nuts.
  9. Pour the batter into the prepared pan and bake for 55-65 minutes, or until a skewer inserted into the center comes out clean.
  10. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm or at room temperature. Great on its own or with a spread of butter, honey, or cream cheese.

Nutrition

Keywords: zucchini bread, quick bread, moist zucchini bread, baked goods, summer baking

Find it online: https://yourfavoriterecipes.com/ultimate-moist-zucchini-bread/