This moist zucchini bread is a fantastic way to use up those garden zucchinis. It’s sweet, packed with spices, and super easy to make—even if you’re not a baking pro!
Honestly, I can’t get enough of the warm, fresh slices. Slather on some butter or cream cheese, and you’ve got a treat that feels like a hug in cake form. 🥰
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key to this recipe. Grate it finely for the best texture. If you’re short on zucchini, you can use yellow squash as a substitute, which works just as well!
Vegetable Oil: I recommend vegetable oil for moisture, but you can also use canola oil or melted coconut oil. For a healthier option, consider unsweetened applesauce, though it may slightly change the texture.
Sugar: Granulated sugar gives sweetness. If you want to reduce sugar, try using half brown sugar for a deeper flavor. Alternatively, for a low-calorie option, use a sugar substitute like erythritol or monk fruit sweetener.
Nuts: Chopped walnuts or pecans add great crunch. If you prefer no nuts or have allergies, feel free to leave them out. Add some chocolate chips for a sweet surprise instead!
How Do I Keep the Zucchini Bread Moist?
Keeping your zucchini bread moist is all about balancing ingredients and baking time. Here’s how:
- Grate the zucchini and press out excess water before adding it to the batter. This avoids too much moisture, which can make the bread dense.
- Using enough oil is important. Don’t skimp on the vegetable oil, as it helps keep the bread soft. You can experiment with adding a little more if needed.
- Avoid overmixing! Stir the batter just until ingredients are combined. Overmixing can lead to a tougher texture.
- Check for doneness with a toothpick. Remove the bread as soon as it’s baked through to prevent it from drying out.
Moist and Easy Zucchini Bread
Ingredients You’ll Need:
Main Ingredients:
- 2 cups grated zucchini (about 1 medium zucchini)
- 3 large eggs
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This moist zucchini bread takes about 15 minutes of prep time and 50-60 minutes of baking time. Plus, it needs a little cooling time after baking. In total, plan for about 1 hour and 30 minutes before you can enjoy a slice of this delicious bread!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Get your two 9×5-inch loaf pans ready by greasing them with butter or cooking spray, then dusting with flour. Alternatively, you can line them with parchment paper for easy removal later!
2. Mix the Wet Ingredients:
In a large bowl, crack in the 3 eggs. Add the vegetable oil, granulated sugar, and vanilla extract. Whisk everything together until it’s well combined and looks smooth. This is the foundation of your moist bread!
3. Incorporate the Zucchini:
Now, add the freshly grated zucchini into the wet mixture. Stir it in gently until it’s nicely incorporated. You’ll love the vibrant green color it adds!
4. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg if you’re using it. This helps to evenly distribute the leavening agents and spices throughout the flour.
5. Mix It All Together:
Gradually add your dry ingredients to the wet mixture. Use a spatula or wooden spoon to mix, just until everything is combined. It’s okay if there are a few lumps—overmixing can make the bread tough!
6. Add the Nuts:
If you like a bit of crunch, fold in the chopped walnuts or pecans at this stage. Give it a quick stir to incorporate them evenly.
7. Bake the Bread:
Divide the batter equally between the two prepared loaf pans. Then, pop them into your preheated oven and bake for 50 to 60 minutes. Keep an eye on them toward the end, and check doneness by inserting a toothpick into the center; it should come out clean.
8. Cool and Slice:
Once baked, remove the bread from the oven and let it cool in the pans for about 10 minutes. After that, transfer them to a wire rack to cool completely. Once cooled, slice and enjoy your deliciously moist zucchini bread!
FAQ: Moist and Easy Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it and squeeze out any excess moisture before adding it to the batter. This will help maintain the right texture in your bread.
How Do I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw at room temperature or warm it gently before serving.
What Can I Substitute for Vegetable Oil?
If you’re looking for a substitute for vegetable oil, you can use canola oil, melted coconut oil, or even unsweetened applesauce for a healthier option. Each will slightly alter the flavor and texture, but will still work well!
Can I Add Other Ingredients to Enhance Flavor?
Absolutely! Feel free to mix in chocolate chips, dried fruits like raisins or cranberries, or even spices like cardamom or cloves for extra flavor. Just be cautious not to overload the batter to keep the bread fluffy!
