Incredibly Moist Zucchini Bread: A Delicious Must-Try

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Zucchini bread is a fantastic way to use up summer’s bounty of zucchini. Not only is it delicious, but it’s also surprisingly moist and packed with flavor. Plus, it’s a great way to sneak some extra veggies into your diet! This recipe is super easy to follow, even for beginner bakers.


Zucchini Bread
Zucchini Bread

2 cups (240g) all-purpose flour

  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (120g) packed light brown sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups (300g) grated zucchini (about 2 medium zucchinis)
  • 1 teaspoon vanilla extract

  • Directions:

    1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
    3. In a large bowl, using an electric mixer on medium speed, cream together the eggs, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Beat in the softened butter until well combined.
    4. Stir in the vanilla extract.
    5. Add the dry ingredients to the wet ingredients in three batches, mixing until just combined after each addition.
    6. Fold in the grated zucchini with a spatula until evenly distributed.
    7. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

    Nutrition Facts (per slice):

    Calories: 320

  • Fat: 14g
  • Saturated Fat: 7g
  • Cholesterol: 70mg
  • Sodium: 180mg
  • Carbohydrates: 42g
  • Fiber: 2g
  • Sugar: 24g
  • Protein: 4g

  • Tips for Extra Moistness:

    Don’t overmix the batter. Once the dry ingredients are just combined, stop mixing. Overmixing can lead to a tough and dry bread.

  • Use grated zucchini that has been patted dry with paper towels to remove excess moisture.
  • Make sure your oven temperature is accurate. An under-baked loaf will be dense and soggy.

  • Conclusion:

    This zucchini bread recipe is a surefire winner! It’s moist, flavorful, and easy to make. Plus, it’s a great way to use up those summer zucchinis. With a few simple tips, you can ensure your bread is perfectly moist and delicious every time.

    Frequently Asked Questions (FAQs):

    1. Can I substitute brown sugar with white sugar?

    Yes, you can substitute brown sugar with white sugar in a 1:1 ratio. However, the brown sugar adds a touch of molasses flavor that complements the zucchini nicely.

    2. Can I use vegetable oil instead of butter?

    You can substitute melted coconut oil or vegetable oil for the butter in a 1:1 ratio. However, the butter adds richness and flavor to the bread.

    3. How can I make this recipe vegan?

    To make this recipe vegan, use a flaxseed egg substitute instead of eggs. Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes before adding it to the batter. Additionally, use vegan butter.

    4. Can I add nuts or chocolate chips to this recipe?

    Absolutely! Chopped walnuts, pecans, or chocolate chips would be delicious additions to this recipe. Fold in about 1 cup of your desired ingredient after adding the zucchini.

    5. How long can I store zucchini bread?