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–+ servings
Zucchini Bread

Deliciously Moist Zucchini Bread That's Irresistibly Soft

This moist zucchini bread is irresistibly soft and perfect for breakfast.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups grated zucchini adds moisture that makes your Zucchini Bread delightfully soft
  • 2 cups all-purpose flour provides the structure needed for a good loaf
  • 1 cup granulated sugar sweetens the bread and balances the flavors
  • ½ cup vegetable oil keeps the bread moist and tender
  • 3 large eggs binds the ingredients together while adding richness
  • 1 teaspoon vanilla extract enhances the overall flavor profile
For the Leavening
  • 1 teaspoon baking soda helps the bread rise for a fluffy texture
  • ½ teaspoon baking powder provides an extra lift to ensure it’s perfectly baked
  • ½ teaspoon salt balances the sweetness and brings out all the flavors
For the Spice Blend
  • 1 teaspoon ground cinnamon infuses warmth and comfort with every bite
  • ½ teaspoon ground nutmeg adds a lovely depth and aromatic quality
Optional Add-Ins
  • ½ cup chopped walnuts or pecans introduces a delightful crunch; feel free to experiment!

Equipment

  • Mixing Bowls
  • loaf pans
  • box grater
  • Whisk
  • spatula

Method
 

Step‑by‑Step Instructions for Zucchini Bread
  1. Start by washing and grating 2 cups of fresh zucchini, ensuring you’ve removed any excess moisture for the best results.
  2. Preheat your oven to 350°F (175°C) while you prepare your baking pans.
  3. In a large mixing bowl, whisk together 3 large eggs, 1 cup of granulated sugar, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract.
  4. Gently fold the grated zucchini into the wet mixture, ensuring it’s evenly distributed.
  5. In another bowl, thoroughly combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg.
  6. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  7. If desired, fold in ½ cup of chopped walnuts or pecans for an extra layer of flavor and crunch.
  8. Evenly pour the batter into your prepared loaf pans, filling them about two-thirds full.
  9. Place the pans in the preheated oven and bake for 50-60 minutes.
  10. Once baked, remove the loaves from the oven and let them cool in the pans for about 10 minutes.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container for up to 3 days or refrigerate for up to a week. Freeze for up to 3 months.

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