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Best Ever Moist Zucchini Bread

A perfectly moist zucchini bread infused with warm spices and a crunch of walnuts, ideal for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 16 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini (approximately 2 medium zucchinis) Make sure to squeeze out excess moisture.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour Can substitute half with whole wheat flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts or pecans (optional) Use if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two loaf pans or line them with parchment paper.
  2. Grate 2 medium zucchinis and gently squeeze out excess moisture.
Mixing Wet Ingredients
  1. In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, and eggs until well combined. Stir in the vanilla extract.
Combine Ingredients
  1. Fold in the grated zucchini into the wet mixture.
  2. In another bowl, mix the flour, baking soda, baking powder, ground cinnamon, and salt.
  3. Gradually fold the dry ingredients into the wet mixture without over-mixing.
  4. If using, gently fold walnuts or pecans into the batter.
Baking
  1. Divide the batter between the prepared loaf pans and spread it evenly.
  2. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the loaves to cool in the pans for about 10 minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freezes well for up to 3 months.