Extra Moist Zucchini Bread Recipe

5 from 1 vote

This Zucchini Bread Recipe is made with sweet loaf ingredients and shredded zucchini. It's a great way to use up your leftover zucchini.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 220Calories

Preheat your oven to 350°F. Line a 1-pound loaf pan (8.5 x 4.5 inches) with parchment paper and set aside.
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
1 & ½ cup all-purpose flour, ½ teaspoon baking powder, ¾ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ½ teaspoon salt
In a large bowl, whisk together the oil, granulated white sugar, brown sugar, an egg, an egg yolk, and vanilla extract, until completely smooth
½ cup vegetable oil, ⅓ cup brown sugar, ¾ cup granulated sugar, 1 large egg, 1 egg yolk, 1 tablespoonj vanilla extract
Stir in the grated zucchini until evenly distributed.
1 & ⅓ cup grated zucchini with skin on
Add the dry ingredients to the wet ingredients, mixing just until combined. Do not over-mix. Fold in the chopped walnuts or pecans if using.
½ cup chopped walnuts or pecans or chocolate chips
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Transfer the bread to a wire rack to cool completely before slicing. Enjoy!