Delicious Moist Zucchini Bread Recipe
Introduction
Zucchini bread is a delicious way to use fresh summer zucchini and enjoy a moist, flavorful treat. This simple recipe combines basic pantry ingredients into a comforting quick bread perfect for breakfast or snack time.
Ingredients
- 1 ½ cups grated zucchini
- 2 cups all-purpose flour
- 1 cup sugar
- 2 large eggs
- ½ cup vegetable oil
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Step 2: In a large bowl, whisk together the flour and sugar.
- Step 3: Beat the eggs and oil together, then add to the dry ingredients.
- Step 4: Stir in the grated zucchini until just combined to form the batter.
- Step 5: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Step 6: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Variations
- For extra flavor, add 1 teaspoon of cinnamon or ½ teaspoon of nutmeg to the dry ingredients.
- Replacing half the oil with applesauce can make the bread lighter and reduce fat.
- Add ½ cup chopped nuts or chocolate chips for added texture and taste.
Storage
Store zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze slices wrapped individually for up to 3 months. Reheat gently in the microwave or oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen zucchini for this recipe?
Yes, but be sure to thaw and squeeze out excess moisture before adding it to the batter to avoid sogginess.
Do I need to peel the zucchini?
No, the skin is thin and adds extra nutrients and texture to the bread, so you can grate the zucchini unpeeled.
PrintDelicious Moist Zucchini Bread Recipe
This moist and flavorful zucchini bread is a classic quick bread that incorporates fresh grated zucchini for natural moisture and texture. It’s lightly sweetened and baked to a golden brown, making it a perfect snack or breakfast treat that’s easy to prepare and delicious to enjoy any time.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon ground cinnamon (optional)
Instructions
- Prepare the zucchini: Wash and grate the zucchini using a grater. If the zucchini is very watery, gently squeeze it in a clean kitchen towel to remove excess moisture.
- Mix dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, and ground cinnamon if using. Set aside.
- Combine wet ingredients: In another bowl, beat the eggs with the sugar until smooth. Add the oil and vanilla extract, and mix until combined.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix.
- Add zucchini: Fold in the grated zucchini evenly into the batter.
- Prepare to bake: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
- Bake the bread: Pour the batter into the prepared loaf pan. Place in the preheated oven and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool the bread: Remove the pan from the oven and let the bread cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Notes
- Do not squeeze out too much moisture from zucchini; the natural moisture keeps the bread tender.
- For added texture, you can include ½ cup chopped nuts such as walnuts or pecans.
- Using whole wheat flour can make the bread healthier but may change the texture slightly.
- Store zucchini bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Zucchini bread, quick bread, baked zucchini, moist bread, homemade bread, vegetarian snack
