4.7 from 42 votes
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 10
Calories: 224 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American
Ingredients
- ⅔ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- ½ cup coconut oil melted
- 1 ½ cups freshly shredded zucchini packed (about 3 medium-small ones)
- 1 ½ cups all purpose flour
- 2 tsp ground cinnamon
- ½ tsp table salt
- ½ tsp baking soda
- ½ tsp baking powder
Instructions
- Preheat oven to 350F with oven rack on lower middle position. Grease and flour a 9×4 inch loaf pan. Set aside.
- In a large bowl, whisk together the sugar, egg, vanilla extract, and oil.
- 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.
- In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder until well combined.
- 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.
- Bake 45-55 minutes uncovered, or just until a toothpick inserted in center comes out almost clean, with a few tiny, tender crumbs attached.
- 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.
Cup of Yum
Notes
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
- Join our Free Recipe Club and get our newest, best recipes each week!
- Bread can be made the night before and cooled at room temp overnight. Zucchini
- This bread also freezes well; wrap airtight and freeze for up to 2 months.
- For best results, use a fine grater for your zucchini so you don't get any "big shreds" and be sure to squeeze as much moisture out of the zucchini as possible.
- Make sure not to over-mix. Just fold the dry ingredients into the wet ingredients until it's just combined - some small lumps are fine. Too much mixing will make the bread turn out tough.
- Serve Moist Zucchini Bread with a scoop of Easy Vanilla Ice Cream and a big dollop of Stabilized Whipped Cream.
Nutrition Information
Calories
224kcal
(11%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.002g
Cholesterol
19mg
(6%)
Sodium
201mg
(8%)
Potassium
79mg
(2%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
66IU
(1%)
Vitamin C
3mg
(3%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 224
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 19mg | 6% |
| Sodium | 201mg | 8% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.