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Moist Zucchini Bread

Moist Zucchini Bread

  • Author: Brian
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 10-12 slices) 1x
  • Diet: Gluten Free (if gluten-free flour used)

Description

This Moist Zucchini Bread recipe delivers a tender, flavorful loaf that’s incredibly easy to make. Combining fresh shredded zucchini with warm spices and brown sugar, it creates a soft, moist bread perfect for breakfast, snacks, or dessert. Its simple ingredients and rich taste make it a delightful homemade treat for any occasion.

Ingredients

Scale

Main Ingredients

  • 2 cups shredded fresh zucchini (no need to squeeze out moisture)
  • 2 cups all-purpose flour (or gluten-free baking blend for gluten-free option)
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs (or flax eggs for vegan variation)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Optional Add-Ins

  • 1/2 cup chopped nuts (walnuts or pecans)
  • 1/2 cup chocolate chips (for chocolate chip variation)
  • Zest of 1 lemon or orange (for citrus zest infusion)
  • Pinch of ground ginger or allspice (for spiced up variation)

Instructions

  1. Prepare the Zucchini: Wash and shred fresh zucchini. There is no need to squeeze out excess moisture because the natural juices will keep the bread moist and tender.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour (or gluten-free baking blend), baking soda, baking powder, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs (or flax eggs), then add the brown sugar, vegetable oil, and vanilla extract. Mix well until the mixture is creamy and smooth.
  4. Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring gently just until combined to avoid overmixing, which could make the bread tough.
  5. Stir in Zucchini and Optional Ingredients: Gently fold in the shredded zucchini and optional chopped nuts, chocolate chips, or citrus zest if using. Distribute evenly without breaking down the texture.
  6. Bake to Perfection: Pour the batter into a greased loaf pan and bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the Bread: Allow the loaf to cool completely in the pan before removing and slicing to maintain its shape and texture.

Notes

  • Use fresh, medium-sized zucchini for best moisture and flavor.
  • Do not overmix the batter to keep the bread tender and airy.
  • Start checking the bread around 50 minutes to prevent overbaking as oven temperatures vary.
  • Let the bread cool completely before slicing to maintain its structure.
  • Add nuts last to keep them crunchy and evenly spread throughout the bread.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of loaf)
  • Calories: 180 kcal
  • Sugar: 15 g
  • Sodium: 160 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 35 mg

Keywords: zucchini bread, moist zucchini bread, zucchini snack, easy zucchini bread, gluten-free zucchini bread, healthy bread, homemade bread, spiced zucchini bread

Find it online: https://puretastekitchen.com/moist-zucchini-bread/