Extra Moist Zucchini Bread
This extra moist zucchini bread is tender, flavorful, and perfect for breakfast or a snack. Made with grated zucchini, warm spices, and a touch of vanilla, it stays moist and delicious for days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
Ingredients
2 cups grated zucchini (about 2 medium zucchinis, squeezed dry)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1/4 cup plain Greek yogurt
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
In a large bowl, beat the granulated sugar, brown sugar, and eggs together until smooth and creamy.
Add the vegetable oil, Greek yogurt, and vanilla extract to the sugar and egg mixture. Mix until fully incorporated.
Fold the dry ingredients into the wet ingredients gently until just combined.
Stir in the grated zucchini until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 15 minutes.
Transfer the bread to a wire rack to cool completely before slicing.