This moist zucchini bread recipe is easy and delicious! The summer squash adds moisture, while the cinnamon makes each bite flavorful.
Keyword Moist Zucchini Bread Recipe
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
Author Haley D Williams
3cups(360 g) all-purpose flour
1cup(200 g) granulated sugar
1cup(200 g) light brown sugar
1cup(236 ml) vegetable oil
2cupsgrated zucchini²about 2 medium zucchini
Line two 8x4-inch pans with parchment paper and set aside. Preheat oven to 325° F.
In a large bowl, whisk together the dry ingredients—flour, cinnamon, nutmeg, baking soda, baking powder and salt. Set aside.
In a separate large bowl using a hand mixer, beat together sugar, brown sugar and eggs until combined, about 1 minute. Add oil and vanilla, and beat again until incorporated, about 1 more minute.
Add dry ingredients to the wet mixture and use a wooden spoon or rubber spatula to stir until incorporated.
Stir grated zucchini into the mixture until evenly combined. Pour batter evenly into the two prepared pans. Bake for 45 to 55 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
This recipe makes two loaves in 8x4-inch pan. Each loaf yields about 8 slices.
Keep grated zucchini wet (do not pat dry with paper towel). Pack lightly in the measuring cup—it's okay if there's a little more than two cups!
Store cooled zucchini bread in plastic wrap at room temperature.