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Super-Moist Zucchini Bread

This Super-Moist Zucchini Bread is a delightful treat packed with flavor, perfect for breakfast, a snack, or dessert. It's an easy, healthy way to use up fresh zucchini.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon (optional)
  • 1 teaspoon kosher salt
Wet Ingredients
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
Main Ingredient
  • 2½ cups grated zucchini

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare an 8.5 x 4.5-inch or 10 x 5-inch loaf pan by greasing it.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon (if using), and kosher salt.
Mixing
  1. In another bowl, whisk together the brown sugar and granulated sugar until smooth. Add the vegetable oil, vanilla extract, and eggs; whisk until combined.
  2. Add the grated zucchini to the flour mixture, then pour the wet mixture over the dry ingredients. Gently stir until just combined.
Baking
  1. Pour the batter into the prepared loaf pan and spread evenly. Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Let the bread cool in the pan for about 15 minutes before carefully transferring it to a wire rack to cool completely.

Notes

For the best results, use fresh zucchini and avoid overmixing the batter. This bread can be stored in an airtight container or frozen for up to three months.