Delicious 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
Scale
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
