Zucchini Bread Better Than Grandma's! Easy, Soft & Moist

Ingredients

• 0.5 cup Vegetable Oil (neutral oil, such as canola or vegetable oil)
• 0.75 cup Brown Sugar (packed dark brown sugar)
• 0.25 cup Granulated Sugar
• 2 large Eggs (room temperature)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 0.5 tsp Salt
• 0.5 tsp Baking Soda
• 0.5 tsp Baking Powder
• 2 tsp Ground Cinnamon
• 1.5 cup All-Purpose Flour
• 2 cup Zucchini (shredded on large grater; no need to wring out; can be fresh or thawed frozen)
• 0.5 cup Chocolate Chips (optional; semi‑sweet; fold in and sprinkle on top)
• 1 cup Blueberries (optional; fresh or frozen (thawed and drained))
• 0.5 cup Walnuts (optional; chopped)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Prepare Pan

   Spray an 8×4 inch loaf pan (or muffin tin) generously with nonstick cooking spray.

   Time: PT2M

3. Combine Wet Ingredients

   In a large mixing bowl, whisk together ½ cup vegetable oil, ¾ cup packed brown sugar, ¼ cup granulated sugar, 2 large eggs, and 1 tsp vanilla extract until smooth.

   Time: PT5M

4. Add Dry Ingredients

   Stir in ½ tsp salt, ½ tsp baking soda, ½ tsp baking powder, 2 tsp ground cinnamon, and 1½ cups all‑purpose flour. Mix just until combined; the batter will be slightly lumpy.

   Time: PT3M

5. Prepare Zucchini

   Grate the zucchini using the large holes of a box grater. If using frozen zucchini, thaw it between paper towels to let excess moisture drip away. Fold the shredded zucchini into the batter gently.

   Time: PT5M

6. Add Optional Mix‑Ins

   If desired, fold in ½ cup chocolate chips, 1 cup blueberries (drained), or ½ cup chopped walnuts. Reserve a handful of chocolate chips to sprinkle on top.

   Time: PT2M

7. Transfer to Pan

   Pour the batter into the prepared loaf pan, smoothing the top with the spoon. Sprinkle any reserved chocolate chips over the surface.

   Time: PT2M

8. Bake

   Place the pan in the center of the oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT55M

   Temperature: 350°F

9. Cool

   Allow the bread to cool in the pan for 10 minutes, then remove and transfer to a cooling rack to cool completely.

   Time: PT10M

10. Cleanup

    Wash the mixing bowl, spoon, grater, pan, and any other utensils used.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g