Zucchini Bread (Soft + Moist for Days!)

A pile of sliced zucchini bread with the top slice lifted up.

5 from 1 vote

Zucchini Bread (Soft + Moist for Days!)

This super moist Zucchini Bread is super soft and stays that way for days. Try this easy recipe and fall in love with the amazing taste and tender texture.

Prep Time10

Cook Time1

Course: Breakfast

Cuisine: American

Keyword: Chocolate Zucchini Bread, Moist Zucchini Bread, quick bread, Zucchini Loaf

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

Dry Ingredients

2 ¼ cups all-purpose flour
1 ¼ cup granulated sugar
1 tbsp baking powder
¾ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg

Wet ingredients

1 ½ cups firmly-packed grated zucchini
¾ cup vegetable oil
3 large eggs
3 tbsp brown sugar
1 ½ tsp tsp pure vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Grease or line a 9x5 inch loaf pan with parchment paper.
Combine dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
Combine zucchini and wet ingredients: In another bowl, beat together zucchini, oil, eggs, brown sugar and vanilla extract until well combined.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. The batter will be quite thick.
Bake the bread: Scrape the batter into the prepared loaf pan. Bake in the preheated oven for 60-75 minutes, or until a thermometer reads 190 F in the center or toothpick inserted comes out clean.
Let it cool: Allow the bread to cool in the pan for about 10 minutes, then remove and cool completely on a wire rack.

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