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Zucchini Bread

Moist Zucchini Bread: A Garden-Fresh Delight

This zucchini bread transforms humble garden zucchini into a sweet, spiced treat that even vegetable-averse family members will devour without hesitation. With its perfect balance of sweetness, warm spices, and hidden nutrients, this recipe delivers a quick bread that stays moist for days—if it lasts that long in your kitchen!
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Zucchini Bread, Vegetable Bread, Quick Bread, Moist Bread, Garden Recipe
Prep Time: 25 minutes
Cook Time: 55 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 2 loaves
Calories: 180kcal

Equipment

  • 8×4-inch loaf pans
  • Box grater
  • Mixing bowls
  • Kitchen towel
  • Parchment Paper
  • Wire Cooling Rack

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour substitute up to half with whole wheat flour if desired
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp ground cinnamon
  • 1/2 tsp nutmeg

Wet Ingredients

  • 3 large eggs room temperature
  • 1 cup vegetable oil or 1/2 cup oil + 1/2 cup unsweetened applesauce
  • 2 cups granulated sugar can reduce to 1 1/2 cups
  • 3 tsp vanilla extract
  • 2 cups grated zucchini about 2-3 medium zucchini

Optional Add-ins

  • 1 cup chopped walnuts or pecans optional
  • 1/2 cup dried cranberries or raisins optional

Instructions

  • Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans and line with parchment paper, leaving overhanging edges for easy removal.
  • Grate the zucchini using the large holes of a box grater. Place in a clean kitchen towel or paper towels and gently squeeze to remove excess moisture, but not too much.
  • In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
  • In a large bowl, beat the eggs until light and frothy. Add the oil, sugar, and vanilla extract, beating until the mixture becomes pale yellow and slightly thickened.
  • Add the dry ingredients to the wet mixture and stir just until combined. Avoid over-mixing by using only 12-15 gentle folds with your spatula until no dry spots remain.
  • Fold in the zucchini, followed by nuts and dried fruit if using.
  • Divide the batter evenly between the prepared pans. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Allow the bread to cool in the pans for 15 minutes, then use the parchment overhang to lift them out. Complete cooling on a wire rack for at least 1 hour before slicing.

Notes

For maximum moisture, don't over-drain your zucchini. The vegetable is key to this bread's exceptional texture.
Store completely cooled bread wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 1 week.
For long-term storage, double-wrap individual slices or whole loaves in plastic wrap and foil, then freeze for up to 3 months.
Refresh day-old slices with 10 seconds in the microwave for that just-baked feel.

Nutrition

Calories: 180kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 170mg | Potassium: 65mg | Fiber: 1g | Sugar: 13g | Vitamin A: 50IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg
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