Irresistibly Moist Zucchini Bread for Cozy Mornings

This Irresistibly Moist Zucchini Bread recipe is a delightful way to enjoy healthy, homemade goodness with every slice.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 10 slices

Course: Healthy Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups grated zucchini Squeeze out excess water
2 cups all-purpose flour
1 cup granulated sugar
½ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract

For the Leavening

1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

For the Spices

1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Optional Add-Ins

½ cup chopped walnuts or pecans

Equipment

Loaf pans
Mixing bowls
box grater or food processor

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease two 9×5 inch loaf pans.
Grate the zucchini and squeeze out the excess moisture.
In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until smooth.
Fold in the grated zucchini until well combined.
In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually mix the dry ingredients into the wet mixture until just combined.
If using, fold in the chopped nuts.
Pour the batter into the prepared loaf pans, filling them about two-thirds full.
Bake for 50-60 minutes, or until a toothpick comes out clean.
Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Make sure to squeeze out the zucchini's moisture and avoid overmixing for the best texture.

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