Moist Zucchini Bread Recipe

🧂 Ingredients

• 1 ¾ cups (220g) all-purpose flour (spooned & leveled)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup (120ml) vegetable or melted coconut oil
• ½ cup (100g) packed light or dark brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs, room temperature
• ¼ cup (60g) unsweetened applesauce (or sour cream/Greek yogurt)
• 2 tsp pure vanilla extract
• 1 ½ cups (180g) shredded zucchini (no need to blot)
• 1 cup (180g) semi-sweet chocolate chips, chopped nuts, or raisins

Instructions

• 1 Preheat & Prep: Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
• 2 Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder,
  baking soda, salt, cinnamon, and nutmeg.
• 3 Mix Wet Ingredients: In a separate bowl, whisk the oil, brown sugar, granulated
  sugar, eggs, applesauce, and vanilla. Stir in the zucchini.
• 4 Combine: Gently fold the wet ingredients into the dry ingredients until just
  combined. Avoid overmixing. If using add-ins, fold them in. The batter will be
  slightly thick.
• 5 Bake: Pour batter into the prepared loaf pan. Bake for 55–70 minutes, loosely
  covering with foil halfway through to prevent excessive browning. The bread is
  done when a toothpick inserted in the center comes out mostly clean.
• 6 Cool & Serve: Allow the bread to cool in the pan for 1 hour before transferring
  to a wire rack. For neater slices, cool completely before cutting.

Nutrition Info