The Best Zucchini Bread Recipe: Moist, Flavorful, and Easy to Make
Looking for a zucchini bread recipe that’s perfectly moist, easy to bake, and packed with flavor? This guide has you covered! Zucchini bread is a delicious way to use up surplus zucchini and create a treat that’s perfect for breakfast, dessert, or a mid-afternoon snack.
Ingredients You’ll Need
To make the perfect zucchini bread, gather these simple ingredients:
- 2 cups grated zucchini (about 2 medium-sized zucchinis)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil for a healthier option)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts or chocolate chips for added texture and flavor
Pro Tip: Grate the zucchini finely and don’t wring out the liquid. The moisture from the zucchini keeps the bread soft and moist.
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease and flour a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the:
- Flour
- Baking soda
- Baking powder
- Cinnamon
- Nutmeg
- Salt
This ensures the leavening agents are evenly distributed.
3. Prepare the Wet Ingredients
In a large mixing bowl, whisk together:
- Eggs
- Granulated sugar
- Brown sugar
- Vegetable oil
- Vanilla extract
Whisk until smooth and creamy.
4. Add the Zucchini
Fold the grated zucchini into the wet mixture using a spatula. Ensure it’s evenly mixed.
5. Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture.
- Gently fold the batter until just combined. Avoid overmixing to keep the bread tender.
Pro Tip: If you’re adding nuts or chocolate chips, fold them in at this stage.
6. Bake
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
- Let the zucchini bread cool in the pan for about 10 minutes.
- Then transfer it to a wire rack to cool completely before slicing.
Pro Tip: For the best flavor, wrap the bread in plastic wrap and let it sit overnight. The flavors intensify, and the bread becomes even more moist!
Variations to Try
- Healthy Option: Replace half the flour with whole wheat flour and use honey or maple syrup instead of granulated sugar.
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend.
- Spiced Twist: Add a pinch of ground ginger or cardamom for extra warmth.
Storing and Freezing
- Storage: Keep zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freezing: Wrap slices individually in plastic wrap and store in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or microwave for a quick treat.
Final Thoughts
This zucchini bread recipe is a crowd-pleaser that’s perfect for any occasion. The balance of spices, the natural sweetness of zucchini, and its irresistible moist texture make it a winner every time.
So grab your zucchinis, and start baking!
