Of course! Zucchini bread is a classic, moist, and wonderfully spiced quick bread that’s a perfect way to use up a summer garden bounty. It’s a cross between a sweet bread and a cake, and it’s incredibly easy to make.
Here is a tried-and-true recipe for the ultimate moist and delicious zucchini bread.
Classic Moist Zucchini Bread
This recipe yields a beautifully spiced, tender-crumbed bread that is not overly greasy. The secrets are draining the zucchini and using a touch of oil for moisture.
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Yields: 2 loaves or 1 standard loaf pan and 6 muffins
Ingredients
· 2 large eggs
· 1 cup granulated sugar
· ½ cup packed light brown sugar
· ½ cup neutral oil (vegetable, canola, or coconut oil)
· ½ cup unsweetened applesauce
· 1 tsp vanilla extract
· 2 cups grated zucchini (about 1 medium-large zucchini, see note below)
· 2 cups all-purpose flour
· 1 tsp baking soda
· ½ tsp baking powder
· 1 tsp salt
· 1 tbsp ground cinnamon
· ½ tsp ground nutmeg
· Optional Add-ins:
· 1 cup chopped walnuts or pecans
· 1 cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8×4 inch loaf pans (or one 9×5 inch pan).
- Prepare the Zucchini: Grate the zucchini using a box grater. No need to peel it! Place the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze it firmly over the sink to remove as much excess liquid as possible. This step is crucial for a perfectly textured bread and prevents it from being soggy.
- Mix Wet Ingredients: In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until well combined and slightly pale. Whisk in the oil, applesauce, and vanilla extract until smooth. Stir in the grated zucchini.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir with a spatula just until combined. Do not overmix; a few streaks of flour are okay.
· Fold in Add-ins: Gently fold in the nuts or chocolate chips, if using. - Bake: Divide the batter evenly between the prepared loaf pans. Bake for 50-60 minutes (a single 9×5 pan may take 60-70 minutes), or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs attached.
- Cool: Let the loaves cool in the pan for 10-15 minutes. Then, run a knife around the edges and carefully invert them onto a wire rack to cool completely.
Why This Recipe Works:
· Draining the Zucchini: Removing excess water prevents a soggy, gummy loaf.
· Oil + Applesauce: This combination guarantees a supremely moist crumb without being greasy. You can use 1 cup of oil total if you prefer, but the applesauce is a great healthy substitute.
· Brown Sugar: Adds depth of flavor and extra moisture.
· Don’t Overmix: Overmixing develops gluten, leading to a tough, dense bread. Mix until just combined.
Tips for the Best Zucchini Bread:
· Zucchini Size: One medium-large zucchini (about 2 cups grated) is perfect. You don’t need to peel it; the green specks are beautiful!
· Spice It Up: Feel free to add ¼ tsp of ginger or allspice for more warmth.
· Testing for Doneness: The toothpick test is your best friend. The top of the loaf should be golden brown and spring back when lightly pressed.
· Storage: Wrap cooled bread tightly in plastic wrap. It will stay moist at room temperature for 2-3 days, in the fridge for up to a week, or you can freeze it for up to 3 months.
Popular Variations:
· Zucchini Chocolate Chip Bread: Add 1 cup of chocolate chips (this is a family favorite!).
· Lemon Zucchini Bread: Add the zest of one lemon to the wet ingredients for a bright, fresh twist.
· Zucchini Banana Bread: Replace the applesauce with 1 mashed ripe banana.
· Healthier Version: Substitute up to 1 cup of the all-purpose flour with whole wheat flour and reduce the total sugar to 1 cup.
Enjoy your baking! There’s nothing quite like a warm slice of homemade zucchini bread.