Go Back
Moist Vanilla Zucchini Bread Recipe (Deliciously Easy!)

Moist Vanilla Zucchini Bread

If you're on the lookout for a deliciously moist and tender bread, your search ends here! Our Moist Vanilla Zucchini Bread is the perfect blend of flavors and textures, making it a fantastic addition to your baking repertoire.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups grated zucchini about 1 medium zucchini - make sure to squeeze out excess moisture
  • 1 cup granulated sugar adds sweetness to the bread
  • 0.5 cup brown sugar packed - gives a rich flavor and moisture
  • 0.5 cup vegetable oil ensures the bread stays moist
  • 3 large eggs acts as a binding agent and adds richness
  • 1 teaspoon vanilla extract enhances the overall flavor
  • 1.5 cups all-purpose flour the base of your bread
  • 1 teaspoon baking powder helps the bread rise
  • 1 teaspoon baking soda provides additional leavening
  • 0.5 teaspoon salt balances the sweetness
  • 1 teaspoon ground cinnamon adds warmth and depth of flavor
  • 0.5 teaspoon ground nutmeg complements the cinnamon with a hint of spice
  • 0.5 cup chopped walnuts or pecans optional - adds a delightful crunch

Equipment

  • Large Mixing Bowl
  • Whisk
  • Rubber spatula
  • Grater
  • Measuring Cups and Spoons
  • Loaf pan (9x5 inch)
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease and flour your 9x5 inch loaf pan.
  3. Step 3: In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir well until everything is nicely blended.
  4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Step 5: Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  6. Step 6: If you’re using nuts, fold them into the batter gently.
  7. Step 7: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
  8. Step 8: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
  9. Step 9: Once baked, allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

Notes

Store your zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.