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Must-Try, Super-Moist Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 116 reviews
  • Author: Jasmine
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes to 1 hour
  • Total Time: 1 hour to 1 hour 15 minutes
  • Yield: 1 standard 8.5 x 4.5-inch loaf or 4 mini loaves
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This super-moist zucchini bread is a must-try recipe featuring freshly grated zucchini, spices, and a perfect balance of sugars and oil for moisture. Baked to golden perfection, it yields a tender crumb that’s perfect for breakfast, snacks, or dessert. The recipe can be adapted for different loaf pan sizes or made into muffins, providing versatility for any occasion.

Ingredients

Units Scale

Dry Ingredients

  • 2 cups (227 g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon (optional)
  • 1 teaspoon kosher salt

Wet Ingredients

  • 1 cup light brown sugar (213 g)
  • 1/2 cup granulated sugar (100 g)
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 2 1/2 cups grated zucchini (12-16 oz.)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350˚F (175˚C). Grease an 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using a larger amount of zucchini. For easy removal, line the pan with parchment paper hanging over the edges.
  2. Mix Dry Ingredients: Whisk together the flour, baking powder, baking soda, cinnamon (if using), and kosher salt in a large bowl until evenly combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the light brown sugar, granulated sugar, vegetable oil, vanilla extract, and beaten eggs until smooth and well combined.
  4. Combine Zucchini and Dry Ingredients: Toss the grated zucchini with the flour mixture to coat it evenly. This helps distribute moisture and prevents clumping.
  5. Combine Wet and Dry Mixtures: Add the zucchini-coated flour mixture to the wet ingredients bowl and gently stir just until combined. Avoid overmixing to keep the bread tender.
  6. Pour and Bake: Pour the batter into the prepared loaf pan. Bake for about 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. If using an instant-read thermometer, the internal temperature should be 205ºF or higher. Baking times may vary depending on your oven and pan; cover with foil if the top browns too much before the center is fully cooked.
  7. Cool: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing. This prevents the bread from becoming soggy.

Notes

  • Weighing flour by weight (227 g) is recommended for accuracy over using cups.
  • Use a larger 10 x 5-inch loaf pan if using 1 pound of zucchini for more even baking.
  • To freeze: cool completely, wrap in foil, place in airtight bag, and freeze up to 3 months. Thaw overnight at room temperature.
  • To make muffins: line a 12-cup muffin pan with liners or grease, fill cups two-thirds full, and bake 18-22 minutes until a toothpick comes out clean.
  • Adjust baking time according to your oven and pan size to prevent burning.

Nutrition

  • Serving Size: 1 slice (approximately 1/12 of loaf)
  • Calories: 210
  • Sugar: 15g
  • Sodium: 230mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 35mg

Find it online: https://jmrecipes.com/must-try-super-moist-zucchini-bread-recipe/