This moist zucchini bread is simple to make and tastes amazing! Packed with fresh zucchini, it’s perfect for breakfast or a sweet snack anytime.
Trust me, your kitchen will smell incredible while it bakes! I love adding chocolate chips for a yummy twist. It’s a great way to sneak in some veggies too! 🥒
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key to keeping the bread moist. Grating it is easiest, and if you have leftovers, it can be frozen for later use! If you can’t find zucchini, try using shredded carrots for a unique twist.
Flour: All-purpose flour works perfectly, but you can use whole wheat flour for more fiber. If you’re gluten-free, a 1:1 gluten-free baking flour works as a substitute.
Oils: I love using vegetable oil for its neutrality, but melted coconut oil or butter can add a nice flavor. If you want to cut down on calories, applesauce is a great substitute too!
Sweeteners: The combination of granulated and brown sugar adds depth. If you prefer healthier options, honey or maple syrup can replace sugar, just reduce the liquid in other parts of the recipe.
What’s the Best Technique for Grating Zucchini?
Grating zucchini is a crucial step for this recipe. To avoid excess moisture, here’s how to do it right:
- Wash and dry your zucchini well. Use a box grater or food processor to grate it. Keep the skin on for added nutrients!
- After grating, place the zucchini in a clean kitchen towel and wring it out. Removing extra moisture helps keep the bread from becoming soggy.
This simple technique can make a big difference in the texture of your zucchini bread. Happy baking!
Moist and Easy Zucchini Bread
Ingredients You’ll Need:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or chocolate chips
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prepare and another 50-60 minutes to bake. Once it’s done, give it a bit of cooling time (about 10 minutes in the pan, then let it cool completely on a rack). You’ll be enjoying this lovely loaf in just over an hour, perfect for when you’re craving something sweet!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, take a 9×5-inch loaf pan and grease it with butter or cooking spray. You can also dust it lightly with flour or line it with parchment paper for easy removal later.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This simple step helps evenly distribute the leavening agents. Once mixed, set this bowl aside.
3. Combining the Wet Ingredients:
In a larger bowl, crack the eggs and beat them well. Then, add in the granulated sugar, brown sugar, vegetable oil (or melted butter), and vanilla extract. Mix everything together until it’s nicely combined and smooth.
4. Adding Zucchini to the Mixture:
Now, incorporate the grated zucchini into the wet ingredients. Stir gently until the zucchini is fully mixed in. This is where your bread will get all its moisture and flavor!
5. Bringing It All Together:
Gradually add the bowl of dry ingredients into the wet mixture. Fold gently with a spatula or wooden spoon until everything is combined. Be careful not to overmix – a few lumps are perfectly fine!
6. Optional Add-ins:
If you’re feeling like a little extra treat, fold in the optional chopped walnuts or chocolate chips. They add a delightful crunch or sweetness to your bread.
7. Baking the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in the preheated oven and bake for 50-60 minutes. Keep an eye on it, and when a toothpick inserted into the center comes out clean or with just a few moist crumbs, it’s done!
8. Cooling and Serving:
Once baked, allow the zucchini bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool down completely. Slice and serve, and enjoy this moist and delightful treat with your family and friends!
FAQ for Moist and Easy Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before grating. This will help maintain the right texture in your bread.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Absolutely! You can replace all or part of the all-purpose flour with whole wheat flour. Just note that the texture may be slightly denser, but it will add some extra nuttiness and nutrients to your bread.
How Should I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw in the fridge when you’re ready to enjoy it!
Can I Add Other Ingredients Like Spices or Fruits?
Definitely! Feel free to personalize your zucchini bread by adding spices like nutmeg or allspice, or by mixing in fruits such as raisins or dried cranberries. Get creative with flavors you love!
