Ingredients
1.5 cups All-purpose flour
0.5 tsp Baking soda
0.5 tsp Baking powder
0.5 tsp Salt
1.5 tsp Ground cinnamon
0.25 tsp Ground nutmeg
0.5 cup Vegetable oil
0.5 cup Granulated sugar
0.5 cup Light brown sugar, packed
1 Large egg
1 tsp Vanilla extract
1.5 cups Zucchini, grated (about 1–2 medium zucchini)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or non-stick spray.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
Step 3: In a large bowl, beat the egg with the granulated sugar, brown sugar, oil, and vanilla extract until the mixture is smooth and slightly pale.
Step 4: Stir the grated zucchini into the wet mixture until evenly distributed.
Step 5: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula just until no flour streaks remain. Do not overmix.
Step 6: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Notes
For best results, do not peel the zucchini. The skin contains nutrients and adds color. Ensure your spices are fresh for the best flavor profile.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: zucchini recipes bread, moist zucchini bread, easy baking, summer squash recipes
