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Moist Baked Zucchini Bread

This Moist Baked Zucchini Bread combines sweet and savory flavors, making it a delightful snack perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 16 slices
Course: Brunch, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
Wet Ingredients
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil can substitute with Greek yogurt for a lighter version
  • 4 large eggs
  • 1 teaspoon vanilla extract
Main Ingredients
  • 3 cups grated zucchini squeeze out excess moisture
  • 1 cup chopped walnuts or pecans optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans or line them with parchment paper.
  2. Grate the zucchini and place it in a bowl.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In another bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet mix, stirring gently until just combined.
  6. Fold in the grated zucchini and nuts (if using).
  7. Pour the batter evenly into the prepared loaf pans.
Baking
  1. Bake in the oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
  2. Once baked, let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra indulgence, spread a thin layer of cream cheese or butter. Store in an airtight container at room temperature for up to four days, or freeze for up to three months.