Delicious Moist Zucchini Bread Recipe You’ll Love

The warm aroma of freshly baked zucchini bread wafts through the air, inviting you to indulge in its moist, tender goodness. Imagine slicing into a loaf that reveals a golden crust and a soft, flavorful interior—each bite bursting with hints of cinnamon and nutmeg.

This delightful treat is perfect for brunch gatherings or cozy afternoons with a good book. It’s like a warm hug from your oven that promises to elevate even the gloomiest of days.

I remember the first time I baked zucchini bread; my friends couldn’t believe it was made with vegetables! Their surprised faces were priceless as they devoured slice after slice.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Choose firm zucchinis without blemishes; they add moisture and subtle flavor to your bread.

• All-Purpose Flour: Use unbleached flour for better texture; it creates a wonderfully sturdy loaf.

• Sugar: Granulated sugar gives sweetness, but brown sugar adds a hint of caramel flavor too.

• Baking Soda: This leavening agent helps your bread rise beautifully, giving it that lovely fluffy texture.

• Cinnamon: A must-have spice that enhances the flavor profile, making every bite warm and inviting.

• Eggs: They bind the ingredients together and contribute moisture; room temperature eggs work best.

• Vegetable Oil: Use oil instead of butter for extra moisture; it keeps your bread nice and tender.

• Vanilla Extract: A splash of vanilla elevates the taste, making your bread irresistible!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven: Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with non-stick spray to ensure easy removal later.

Prepare the zucchini: Grate about two medium zucchinis using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel—this prevents sogginess in your bread.

Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt. This step ensures even distribution of flavors throughout your batter.

Combine wet ingredients: In another bowl, beat together eggs, oil, and vanilla extract until well blended. The mixture should look smooth and glossy—trust me; it’s going to make your bread deliciously moist!

Fold in zucchini: Gently fold the grated zucchini into the wet mixture until combined. Do not over-mix; keep that dough airy for a fluffy texture!

Bake: Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean—your kitchen will smell heavenly!

Cool: Once baked, remove from oven and let cool in the pan for about 10 minutes before transferring to a wire rack. Allow it to cool completely before slicing—if you can resist that long!

Now you’re ready to enjoy this scrumptious zucchini bread! Each bite will remind you why this delightful recipe deserves a spot on your kitchen counter.

Perfecting the Cooking Process

Start by grating the zucchini first; this allows it to release moisture while you prepare the batter. Preheat your oven and have all ingredients ready for mixing, ensuring a smooth baking experience.

Add Your Touch

Feel free to add nuts or chocolate chips for extra texture and sweetness. You can also swap out half the sugar for honey or maple syrup for a unique flavor twist.

Storing & Reheating

Store zucchini bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze slices, reheating them in the toaster or microwave when ready to enjoy.

Zucchini bread has brought countless smiles at family gatherings, especially when my kids said it was “the best cake ever.” Their secret? They had no idea it was packed with veggies!

FAQ

Can I use yellow squash instead of zucchini?

Yes, yellow squash works as a great substitute and adds a lovely color.

How do I know when my zucchini bread is done?

Insert a toothpick into the center; if it comes out clean, your bread is ready.

Can I freeze zucchini bread?

Absolutely! Wrap slices tightly in plastic wrap before freezing for up to three months.

Print

Zucchini Bread

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• Author: Mark Taylor
• Total Time: 1 hour 15 minutes
• Yield: About 10 servings 1x

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Description

Zucchini bread is a delightful and moist treat that combines the subtle sweetness of zucchini with warm spices like cinnamon and nutmeg. Perfect for brunch or cozy afternoons, this easy-to-make recipe will fill your home with an inviting aroma, making it impossible to resist. Enjoy it plain or adorned with cream cheese for an extra indulgence.

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Ingredients

Scale 1x2x3x

• 2 medium zucchinis, grated
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 2 large eggs (room temperature)
• ⅓ cup vegetable oil
• 1 tsp vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
3. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
4. In another bowl, beat the eggs, oil, and vanilla until smooth.
5. Fold the grated zucchini into the wet mixture until just combined.
6. 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.
7. Let cool in the pan for 10 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (60g)
• Calories: 190
• Sugar: 12g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: For added texture, incorporate nuts or chocolate chips into the batter. To enhance flavor, swap half of the sugar for honey or maple syrup.