Description
This Zucchini Bread Moist Easy Recipe delivers a wonderfully soft, moist, and flavorful loaf, thanks to fresh shredded zucchini and a touch of warm cinnamon. Simple ingredients come together quickly, making it perfect for both beginner and experienced bakers. Enjoy this classic treat for breakfast, a snack, or dessert, and savor each delicious, nutty, and slightly sweet bite.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/3 cups granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups shredded zucchini
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, beat eggs until frothy.
- Add oil, sugar, and vanilla to the eggs and mix well.
- Gradually stir in the flour mixture until just combined.
- Fold in the zucchini and nuts if using.
- Pour the batter into the prepared pan.
- Bake for 55-65 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
Swap all-purpose flour for whole wheat or gluten-free blends if needed. Substitute coconut oil or applesauce for vegetable oil, or walnuts for pecans or omit for nut-free. Store wrapped bread at room temperature for 2 days or refrigerate for up to a week; freezes well up to 3 months. If bread sinks or is dense, ensure not to overmix and squeeze out excess zucchini moisture before using for best texture.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 27mg