Superbly Moist Zucchini Bread Recipe

The Best Ever Zucchini Bread recipe ensures a moist, flavorful loaf filled with spices and nuts, ideal for any occasion.

Moist Zucchini Bread Recipe

This bread captures the essence of home-cooked comfort while incorporating the mild, earthy tones of fresh zucchini. Each slice is tender, lightly sweetened, and exceptionally versatile, serving as the perfect companion to your morning coffee or as a wholesome snack.

Ingredients

  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 cup vegetable oil you can substitute applesauce for 1/2 the oil
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp nutmeg
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups grated zucchini you can add a little more, I always do!
  • 1 cup chopped walnuts

Instructions

  • Grease two 8 x 4-inch pans or 6 mini loaf plans. Preheat oven to 325°F.
  • In a large bowl, mix the flour, salt, baking powder, baking soda, nutmeg, and cinnamon.
  • Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together.
  • Then, add the wet ingredients to the large bowl of dry ingredients and stir until combined.
  • After that, grate the zucchini using a box grater. Add to the bread batter, along with the nuts, until well combined. Let batter sit for 5-10 minutes.
  • Proceed to pour the batter into the prepared pans.
  • Place bread into the oven and bake for 40 to 60 minutes, or until the tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large-sized loaves take about 55 minutes. (See below for my method of making sure loaves are completely cooked!)
  • When done cooking, cool in the pan on rack a for 20 minutes. Remove bread from the pan, and completely cool. Slice, serve, and enjoy!

Serving Suggestions

  • Fresh Fruit Salad
  • Whipped Cream and Berries
  • Cinnamon Butter Spread
  • Cream Cheese Frosting
  • Honey Glaze
  • Greek Yogurt

Tips and Tricks

  • Squeeze out excess water from the zucchini to prevent a soggy bread texture.
  • Ensure your leavening agents (baking soda and baking powder) are fresh for the best rise.
  • Substitute half the oil with applesauce for a lower-fat version.
  • Use a thermometer to check if the bread is fully cooked (should read 200°F).
  • Store bread in an airtight container at room temperature to keep it moist.
  • This bread freezes well, so feel free to make extra loaves to save for later. Just wrap well and freeze.

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