Moist Zucchini Bread Recipe-Easy & Delicious

Craving a delightful treat that’s both easy to make and incredibly moist? This Zucchini Bread recipe is an absolute game-changer, transforming humble zucchini into a sweet, spiced, and utterly delicious loaf. Perfect for breakfast, a snack, or even dessert, it’s a comforting classic you’ll want to bake again and again!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil (or unsweetened applesauce for a lighter version)
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 2 cups grated zucchini (about 2 medium zucchini, excess water squeezed out slightly)

Instructions

1. Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Set aside.
3. In a separate medium bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients. Stir just until moistened. Do not overmix; a few lumps are fine.
5. Gently fold in the grated zucchini until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil.
8. Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
9. Slice and serve! Store any leftover zucchini bread at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.