Wonderfully Moist Zucchini Bread

Packed with wholesome shredded zucchini and infused with warm cinnamon, this Wonderfully Moist Zucchini Bread is the ultimate comfort treat. Perfectly tender and gently sweetened with a harmonious blend of granulated and brown sugar, this quick bread offers a moist crumb that stays soft for days. Easy to make in just over an hour, the recipe combines simple pantry staples with the option of adding chopped walnuts for a delightful crunch. Whether served as a cozy breakfast, midday snack, or dessert, this zucchini bread is a crowd-pleaser with its rich flavor and satisfying texture. Plus, it’s a fantastic way to sneak in some veggies while indulging in a timeless classic!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:55 mins

Total Time:70 mins

Servings: 10

Ingredients

• 2 cups All-purpose flour
• 2 teaspoons Ground cinnamon
• 1 teaspoon Baking soda
• 1 teaspoon Baking powder
• 0.5 teaspoons Salt
• 2 pieces Large eggs
• 1 cup Granulated sugar
• 0.5 cups Brown sugar
• 0.5 cups Vegetable oil
• 2 teaspoons Vanilla extract
• 2 cups Shredded zucchini
• 0.5 cups Chopped walnuts (optional)
• 1 serving Unsalted butter or non-stick spray for greasing

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with unsalted butter or non-stick spray and set aside.

Step 2

In a medium mixing bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the eggs until smooth. Add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix until well combined.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this may result in dense bread.

Step 5

Fold in the shredded zucchini and chopped walnuts (if using) until evenly distributed throughout the batter.

Step 6

Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.

Step 7

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Step 8

Remove the loaf pan from the oven and allow the bread to cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely.

Step 9

Slice and serve the zucchini bread. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(1072.5g)

Amount per serving	% Daily Value*
Calories	3532.4

Total Fat 169.3g	0%
Saturated Fat 29.8g	0%
Polyunsaturated Fat 67.2g
Cholesterol 403mg	0%
Sodium 3078.4mg	0%
Total Carbohydrate 479.4g	0%
Dietary Fiber 15.7g	0%
Total Sugars 279.8g
Protein 50.1g	0%

Vitamin D 89IU	0%
Calcium 287.1mg	0%
Iron 16.9mg	0%
Potassium 1435.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.8%

Protein: 5.5%

Carbs: 52.7%