Breads & Bakingchewoutloud4.7
Moist Zucchini Bread
This is our favorite tried-and-true recipe for Moist Zucchini Bread that's guaranteed to be tender and flavorful. Perfect for breakfast, this zucchini bread can easily be made the night before.
👥 10 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- whisk
- bowl
- colander
- spatula
- knife
📝 Preparation Steps
1
Preheat oven to 350F with oven rack on lower middle position. Grease and flour a 9×4 inch loaf pan. Set aside.
2
Whisk
3
In a large bowl, whisk together the sugar, egg, vanilla extract, and oil.
large egg1vanilla extract2 teaspoons
4
Place shredded zucchini in a fine mesh colander and press out all excess moisture (I use a spatula to firmly press.) Add zucchini to the egg mixture and stir until well combined.
large egg1
5
In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder until well combined.
ground cinnamon2 teaspoons
6
Using a rubber spatula, gently fold wet mixture with dry mixture just until no white flour streaks remain; do not over work the batter. Use rubber spatula to transfer batter evenly into greased/floured pan.
7
Bake ⏱️ 45-55 minutes uncovered, or just until a toothpick inserted in center comes out almost clean, with a few tiny, tender crumbs attached.
8
Let bread cool in pan on wire rack. Gently loosen with a sharp knife and remove bread from pan. Once bread has cooled to room temperature, slice and serve.
Nutrition Facts
calories
224 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
1 g
sugar Content
14 g
sodium Content
201 mg
protein Content
3 g
trans Fat Content
0.002 g
cholesterol Content
19 mg
carbohydrate Content
29 g
saturated Fat Content
9 g
unsaturated Fat Content
1.4 g
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