This moist zucchini bread recipe is truly a game-changer, turning humble zucchini into a surprisingly delicious and comforting treat. It’s incredibly easy to make, perfect for using up garden zucchini, and always a crowd-pleaser. Let’s get baking!
Key Ingredients & Substitutions:
- Zucchini: Fresh is best! No need to peel.
- All-Purpose Flour: Can substitute with a 1:1 gluten-free baking blend if needed.
- Granulated Sugar: Provides sweetness. Brown sugar can be used for a deeper flavor.
- Eggs: Binds everything together. Flax eggs can work as a vegan substitute (1 tbsp ground flax + 3 tbsp water per egg).
- Vegetable Oil: Adds moisture. Applesauce or melted coconut oil can be alternatives.
- Baking Soda & Powder: The leavening agents that help the bread rise.
- Cinnamon: Adds warmth and spice. Nutmeg or a pumpkin pie spice blend also work well.
Ingredients:
- Main:
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 cups grated zucchini (about 2 medium)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- Optional Mix-ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Servings: 8-10 slices
- Tools Needed: Large mixing bowls, whisk, rubber spatula, loaf pan (9×5 inch), grater.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan to prevent sticking. This step ensures your zucchini bread releases easily.
2. Whisk Wet Ingredients
In a large bowl, whisk together the sugar, vegetable oil, eggs, grated zucchini, and vanilla extract until well combined. The zucchini will release some moisture, which is perfect for a truly moist zucchini bread.
3. Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Make sure there are no lumps for an even bake.
4. Mix Wet and Dry Together
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough zucchini bread. If using, fold in any optional mix-ins like nuts or chocolate chips now.
5. Bake the Zucchini Bread
Pour the batter into your prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
6. Cool and Enjoy
Let the zucchini bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This allows it to set up properly and prevents it from getting soggy. Slice and enjoy your delicious moist zucchini bread!
Storage Instructions:
Store leftover zucchini bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices wrapped individually for up to 3 months. Thaw at room temperature or gently warm in the microwave.
Frequently Asked Questions (FAQ):
- Do I need to peel the zucchini? No, you don’t need to peel the zucchini. The skin softens during baking and adds nutrients.
- Can I use frozen zucchini? Yes, but make sure to thaw it and squeeze out as much excess water as possible before adding it to the batter.
- Why is my zucchini bread dry? This usually happens from overmixing the batter or overbaking. Stick to the recommended baking time and mix until just combined.
- Can I add frosting? Absolutely! A simple cream cheese frosting or a lemon glaze would be delightful on this moist zucchini bread.
- What if I don’t have a loaf pan? You can make zucchini muffins instead! Bake at 375°F (190°C) for 20-25 minutes.
- Can I make this recipe healthier? You can reduce the sugar slightly, substitute some oil with applesauce, or add whole wheat flour for part of the all-purpose flour.