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Deliciously Moist Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 25 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 8-10 slices)
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This deliciously moist zucchini bread recipe combines shredded zucchini, warm spices, and a balance of sugars to create a tender, flavorful loaf perfect for breakfast or a snack. With a simple mix of pantry staples and optional nuts for added texture, this easy-to-follow recipe yields a soft, moist bread that stays fresh for days.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)

Wet Ingredients

  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (do not drain or squeeze)

Optional Add-ins

  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and optionally ground nutmeg until well combined.
  3. Beat Wet Ingredients: In a large bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract thoroughly until the mixture is smooth and combined.
  4. Add Zucchini: Stir the shredded zucchini directly into the wet mixture, ensuring it is evenly distributed.
  5. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and stir gently just until combined. Avoid overmixing to maintain a tender crumb. If using, fold in the chopped walnuts or pecans.
  6. Fill Loaf Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
  7. Bake the Bread: Bake in the preheated oven for 50–60 minutes. Check doneness by inserting a toothpick into the center of the bread; it should come out clean or with a few moist crumbs.
  8. Cool and Serve: Allow the zucchini bread to cool in the pan for about 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Do not drain or squeeze the shredded zucchini; the moisture is essential for the bread’s softness.
  • You can substitute nuts or omit them entirely based on preference or allergies.
  • Store the zucchini bread in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.
  • For extra flavor, consider adding 1/2 teaspoon of ground ginger or a splash of orange zest to the batter.

Find it online: https://slsrecipes.com/deliciously-moist-zucchini-bread-recipe/