This moist zucchini bread is perfect for beginners. It’s soft, sweet, and packed with yummy zucchini that keeps it fresh and tasty. You’ll love the warm spices and simple steps!
I can’t help but sneak a slice as it comes out of the oven—it’s just too good! 🥒🍞 Pair it with a cup of tea for a cozy treat, or enjoy it for breakfast. You will want to share this one!
Key Ingredients & Substitutions
Flour: All-purpose flour works best here, giving the bread a nice structure. If you want to go healthier, try whole wheat flour, but it may change the texture slightly.
Zucchini: Fresh zucchini is essential for moisture. If you can’t find zucchini, you could substitute shredded carrots for a similar texture and sweetness.
Sugars: I love using both granulated and brown sugar for depth of flavor. If you prefer a lower sugar option, consider using coconut sugar or a sugar substitute that measures the same.
Eggs: The eggs help bind everything together. If you’re vegan or egg-free, you can replace one egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Nuts & Raisins: I think walnuts or pecans add a great crunch, while raisins bring sweetness. Feel free to skip them if you prefer a smoother bread or swap for chocolate chips if you like!
Why is Grating Zucchini Important?
Grating zucchini packs the most moisture into the bread without overwhelming it. This method also helps it blend seamlessly into the batter.
- Use the medium-sized holes on a box grater for even shreds.
- After grating, you can lightly squeeze out excess moisture with a clean kitchen towel if you want a less wet batter.
What’s the Secret to a Perfectly Baked Zucchini Bread?
One common struggle is baking zucchini bread evenly without overcooking it. To make sure it bakes through:
- Keep an eye on the baking time but do not open the oven too early.
- To check for doneness, insert a toothpick into the center; it should come out clean.
- If the top starts to brown too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.
Moist Zucchini Bread Recipe for Beginners
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Time Needed:
This delicious zucchini bread takes about 15 minutes of prep time and 50–60 minutes to bake. Plus, you’ll want to let it cool for about 10 minutes before you slice it. So, set aside about 1.5 hours in total. It’s worth the wait!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it warms up, grease a 9×5-inch loaf pan or line it with parchment paper to keep your bread from sticking later.
2. Mixing Dry Ingredients:
In a medium bowl, use a whisk to combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mixing them first helps ensure that everything blends evenly into your batter!
3. Combining Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and eggs until the mixture is smooth and creamy. This is the sweet base for your bread! Next, mix in the vegetable oil and vanilla extract until it’s well combined.
4. Mixing It All Together:
Slowly add the dry mixture into the wet ingredients, stirring gently until everything is just combined. Don’t overmix; a few lumps are totally fine!
5. Adding the Zucchini, Nuts, and Raisins:
Now it’s time to fold in the grated zucchini. If you’re adding nuts or raisins, gently stir those in too! This adds great texture and flavor to your bread.
6. Pouring Into the Loaf Pan:
Carefully pour your batter into the prepared loaf pan. Use a spatula to spread it out evenly so that it bakes nicely.
7. Baking the Bread:
Pop the loaf pan into the preheated oven and bake for about 50–60 minutes. Keep an eye on it—when a toothpick inserted into the center comes out clean, it’s done!
8. Cooling Before Slicing:
Once baked, remove the pan from the oven and let it cool for about 10 minutes. Then, gently transfer the bread to a wire rack to cool completely. This helps keep the bottom from getting soggy.
9. Enjoy Your Creation:
Slice your moist zucchini bread and serve it warm or at room temperature. It’s delicious on its own or with a bit of butter spread on top. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour can add a nutty flavor and extra nutrients. However, it might make the bread denser, so you might want to mix it with some all-purpose flour for a lighter texture.
How Do I Store Leftover Zucchini Bread?
To store leftovers, wrap the bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. If you’d like it to last longer, you can freeze slices in a zip-top bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, substitute the eggs with 1/4 cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water. Additionally, ensure that the sugar is cruelty-free, as some sugars are processed with animal products.
What Should I Do If My Zucchini Bread is Too Moist?
If your zucchini bread turns out too moist, it could be due to excess moisture from the zucchini. Be sure to grate and then pat the zucchini dry with a paper towel before adding it to the batter. You can also bake the bread for a few extra minutes if needed, just keep an eye on it!
