This zucchini bread is super moist and delicious, packed with fresh zucchini, warm spices, and a hint of sweetness. It’s perfect for breakfast or a sweet snack!
Honestly, I can’t resist slathering it with butter when it’s warm. And let’s be real, hiding veggies in a dessert just makes me feel like a sneaky chef! 😄
This recipe is so easy to follow. Just mix, bake, and enjoy! It’s also a great way to use up extra zucchinis from the garden. Happy baking!
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure for the bread. If you’re looking for a healthier option, you can use whole wheat flour, but it may slightly alter the texture.
Zucchini: Fresh zucchini is key here. If you’re out of zucchini, you might try using grated carrots for a different twist.
Eggs: They provide richness and moisture. You can substitute with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water for each egg) for a vegan option.
Granulated and Brown Sugar: They add sweetness and moisture. For a healthier option, use honey or maple syrup, but adjust the baking time since liquid sweeteners can change the consistency.
Vegetable Oil: This keeps the bread moist. You can use melted coconut oil or applesauce for a lighter version.
How Do I Get the Best Texture for My Zucchini Bread?
To achieve that perfect moist texture, squeezing out excess moisture from the shredded zucchini is crucial. Here’s how to do it:
- Grate the zucchini using a box grater.
- Place the grated zucchini in a clean dishtowel or cheesecloth.
- Squeeze firmly to remove excess liquid, and you’ll be surprised how much comes out!
Also, when mixing your batter, remember to fold in the zucchini gently after combining the wet and dry ingredients. Overmixing can lead to a dense loaf instead of a fluffy one!
Best Moist Zucchini Bread Recipe
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup plain yogurt or sour cream
- 2 teaspoons vanilla extract
- 2 cups finely shredded zucchini (about 2 medium zucchinis, squeezed dry)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 55 to 65 minutes to bake, making a total of around 1 hour and 15 minutes. Be sure to let it cool for about 15 minutes before slicing. In no time, you’ll have your deliciously moist zucchini bread ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it and then dusting with flour or lining it with parchment paper for easy release.
2. Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional ground cloves until everything is evenly mixed.
3. Mix the Wet Ingredients
In a separate bowl, lightly beat two eggs. Add in the granulated sugar, brown sugar, oil, yogurt (or sour cream), and vanilla extract. Mix well until the mixture is nice and smooth.
4. Combine Wet and Dry Ingredients
Now it’s time to mix it all together! Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; you want your bread to be light and tender.
5. Add the Zucchini and Optional Ingredients
Gently fold in the finely shredded zucchini, and if you like, toss in the optional nuts, raisins, or chocolate chips. Make sure they are distributed evenly throughout the batter.
6. Pour into the Loaf Pan
Pour the batter into the prepared loaf pan and use a spatula to smooth the top. This will help get an even bake!
7. Bake the Bread
Bake in your preheated oven for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the top begins to brown too quickly, you can tent it with foil during the last 15 minutes of baking.
8. Cooling Time
Once baked, allow the zucchini bread to cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely before slicing. This helps maintain its moisture and flavor.
9. Storing Your Bread
Wrap your zucchini bread tightly in plastic wrap or foil at room temperature. It stays fresh for about 3 days, or you can refrigerate it for a longer shelf life.
Enjoy your moist, flavorful zucchini bread perfect for breakfast, snacks, or dessert! Share with friends or keep it all to yourself—it’s that good!
FAQ About the Best Moist Zucchini Bread Recipe
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but be aware that it may lead to a denser texture. To enhance moisture, consider adding an extra tablespoon of yogurt or oil.
How Do I Store Leftover Zucchini Bread?
Store leftovers wrapped tightly in plastic wrap or foil at room temperature for up to 3 days. For longer preservation, refrigerate it—just make sure to let it come to room temperature before serving!
Can I Freeze Zucchini Bread?
Absolutely! To freeze, wrap the cooled bread tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 3 months. Just thaw it overnight in the fridge before serving.
What Can I Use Instead of Eggs in This Recipe?
If you need an egg substitute, try using 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg. Let it sit for a few minutes until it becomes gel-like before adding it to your wet ingredients.
