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Super-Moist Zucchini Bread

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This super moist zucchini bread is perfect for breakfast, snacks, or dessert, and is a delightful way to use up summer zucchinis.

Ingredients

Scale
  • 2 cups all-purpose flour (227 g)
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon (optional)
  • 1 teaspoon kosher salt
  • 1 cup light brown sugar (213 g)
  • ½ cup granulated sugar (100 g)
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 2½ cups grated zucchini (12–16 oz.)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. Whisk together the flour, baking powder, baking soda, cinnamon (if using), and kosher salt in a large bowl.
  3. Combine the light brown sugar, granulated sugar, and vegetable oil in another bowl and mix until well combined. Add in the eggs and vanilla extract, whisking until blended and slightly frothy.
  4. Grate the zucchini and gently squeeze out excess moisture if needed, then fold it into the wet mixture.
  5. Fold the dry ingredients into the wet mixture until just combined, being careful to not overmix.
  6. Pour the batter into the greased loaf pan and smooth the top with a spatula. Bake for 55 to 65 minutes, until a toothpick inserted comes out clean.
  7. Cool the bread in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a gluten-free option, substitute the all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum. You can also mix in walnuts or chocolate chips for added flavor.

Nutrition

Keywords: zucchini bread, quick bread, baking, dessert

Find it online: https://feastora.com/one-bowl-ultra-moist-zucchini-bread/