Moist Old Fashioned Zucchini Bread
A tender and spiced zucchini bread that's moist and perfect for breakfast or dessert, making it a versatile treat that's loved by the whole family.
Ingredients
For the Bread
- 2 cups grated zucchini (about 2 medium zucchinis) Make sure to use fresh zucchini.
- 1 cup granulated sugar
- 1/2 cup brown sugar (light or dark)
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
For the Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Optional Add-Ins
- 1/2 cup walnuts or pecans, chopped For added crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan with cooking spray or butter.
- In a large bowl, mix the grated zucchini, granulated sugar, brown sugar, oil, eggs, and vanilla until everything is well combined and smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to ensure even distribution.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to over-mix.
- If desired, fold in the chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan, spreading it evenly.
Baking
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store Zucchini Bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Individual slices can be frozen for up to 3 months. To reheat, microwave for 15-20 seconds or warm in the oven at 350°F (175°C).