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Moist Zucchini Bread

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A delightful moist zucchini bread that captures the essence of home cooking, perfect for breakfast or as a snack.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. Mix together the grated zucchini, granulated sugar, brown sugar, vegetable oil, vanilla extract, and eggs until well combined.
  3. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in another bowl.
  4. Add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Fold in the chopped walnuts or pecans, if desired.
  6. Pour the batter into the prepared loaf pan, smoothing the top.
  7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store leftovers wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. Can be refrigerated for up to a week or frozen for up to three months.

Nutrition

Find it online: https://cookingwithmayaa.com/moist-zucchini-bread/

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