This easy moist zucchini bread is a perfect treat! It’s soft, sweet, and packed with fresh zucchini that makes it super tasty. Plus, it’s a great way to sneak in some veggies!
Every time I make this, the smell fills my kitchen, and I can hardly wait for it to cool. It’s lovely with a cup of coffee, or you can even have it for breakfast—no judgment here! 😄
Key Ingredients & Substitutions
All-Purpose Flour: The backbone of this bread, giving it structure. You can swap with whole wheat flour for a healthier option, but it may be denser.
Zucchini: Fresh, grated zucchini brings moisture and subtle flavor. If you’re in a pinch, you can substitute with shredded carrots for a similar result.
Vegetable Oil: This adds moisture. Canola oil works well too. For a richer flavor, use melted coconut oil or unsweetened applesauce as a healthier alternative.
Spices: Ground cinnamon is a must, but feel free to add a dash of allspice or ginger for extra warmth. The nutmeg is optional but adds a nice depth that I personally love!
Nuts: I recommend walnuts or pecans for crunch, but if you want it nut-free, just leave them out or try adding chocolate chips instead!
How Can I Ensure My Zucchini Bread is Perfectly Moist?
The key to moist zucchini bread lies in how you prepare the zucchini and mix your batter. Here are some tips:
- Grate the zucchini and then squeeze out excess moisture using a clean dish towel or cheesecloth. Too much moisture can affect the texture.
- Do not overmix the batter. Mix just until the dry ingredients are incorporated to keep it tender.
- Consider adding a tablespoon of sour cream or yogurt to the batter. This extra richness can elevate the moisture significantly.
Easy Moist Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
Time Needed:
This delicious zucchini bread will take about 15 minutes for preparation and 55-60 minutes for baking. Plus, let it cool for about 15 minutes in the pan, and then cool completely on a wire rack. In total, you’ll spend around 1 hour and 30 minutes to enjoy this tasty treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour a 9×5 inch loaf pan or you can line it with parchment paper. This will prevent sticking and make it easier to remove the bread later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, ground cinnamon, and nutmeg (if you decided to use it). Once mixed, set this bowl aside; we’ll come back to it soon!
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs together with granulated sugar and brown sugar until everything is well combined and smooth. Add the vegetable oil and vanilla extract, stirring until it’s fully mixed together.
4. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients. Mix just until everything is combined—don’t overmix here! A few lumps are totally fine as they keep the bread fluffy.
5. Fold in the Zucchini and Nuts:
Now, gently fold in the grated zucchini and the nuts (if you’re using them) until they’re evenly distributed throughout the batter.
6. Pour and Bake:
Pour the batter into your prepared loaf pan and spread it out evenly. Place it in the preheated oven and bake for 55-60 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean.
7. Cool and Serve:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Enjoy your moist and flavorful zucchini bread, perfect with a cup of coffee or tea!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. If you want to keep it light, try using half whole wheat and half all-purpose flour.
What If I Don’t Have Zucchini on Hand?
No problem! You can substitute grated zucchini with shredded carrots for a similar moisture and sweetness. Another option is to use applesauce—just replace each cup of zucchini with 1 cup of applesauce.
How Should I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly and refrigerate it for up to a week or freeze it for up to 3 months. Just remember to slice it before freezing for easy access later!
Can I Add Other Mix-Ins to the Bread?
Absolutely! Feel free to customize your zucchini bread by adding chocolate chips, dried fruits (like raisins or cranberries), or even seeds like sunflower or chia seeds. Just keep the total mix-ins around 1 cup to maintain the right texture.
