A warm slice of zucchini bread, rich with the flavors of cinnamon and brown sugar, brings comfort on a chilly morning. This Must-Try, Super-Moist Zucchini Bread comes together in just about an hour and delivers an incredibly moist texture thanks to the zucchini. The secret? Grating the zucchini allows it to blend perfectly into the batter, creating a bread that’s tender and flavorful.
This recipe is perfect for anyone seeking a delicious and easy homemade treat. Whether you’re preparing for a weekend brunch or looking for a delightful snack, this zucchini bread is a great choice. It’s also an excellent make-ahead option; it stays fresh for days when stored properly!
Why You’ll Love This Recipe
- Each bite is wonderfully moist and packed with flavor.
- The recipe is quick to prepare and bakes in about an hour.
- It’s a fantastic way to use up excess zucchini in your garden.
- The inclusion of both brown and granulated sugar creates a perfect sweetness balance.
What You’ll Need
Gather your ingredients for this delicious zucchini bread.
For the Bread
- a scant 2 cups (227 g) flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon, optional
- 1 teaspoon kosher salt
- 1 cup light (213 g) brown sugar
- ½ cup (100 g) granulated sugar
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 2½ cups grated zucchini (12-16 oz.)
Use whole wheat flour for a healthier option.
Substitutions & Swaps
- Brown sugar can be replaced with coconut sugar for a lower-glycemic option.
- Use applesauce in place of vegetable oil for a lighter bread.
- Swap granulated sugar for honey, adjusting liquid accordingly.
- Replace eggs with flaxseed meal mixed with water for a vegan version.
How to Make It
Follow these simple steps to create a delicious zucchini bread.
Preheat the oven
Preheat the oven to 350˚F, ensuring it’s at the correct temperature for optimal baking.
Prepare the pan
Grease an 8.5 x 4.5-inch loaf pan, or a 10 x 5-inch pan for a pound of zucchini. For easy removal, line the pan with parchment paper hanging over the edges.
Whisk dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
Mix wet ingredients
In a separate bowl, whisk the brown sugar, granulated sugar, vegetable oil, vanilla extract, and beaten eggs together until smooth.
Combine and fold in zucchini
Add the grated zucchini to the flour mixture, tossing to coat the zucchini evenly. Pour the wet ingredients into the dry ingredients, and stir until just combined.
Bake the bread
Pour the batter into the prepared pan and place it in the preheated oven. Bake for 45 minutes to 1 hour, or until a toothpick inserted comes out clean. An internal temperature of 205ºF or higher indicates doneness. If the bread browns too quickly, cover it loosely with foil.
Cool before slicing
Allow the bread to cool in the pan for 15 minutes, then transfer it to a cooling rack to cool completely before slicing.
How to Store It
Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, it freezes well for later enjoyment.
Reheat: Microwave for 20-30 seconds or warm in the oven.
Tips for Best Results
- Grate the zucchini just before using to retain moisture.
- For added flavor, consider mixing in walnuts or chocolate chips.
- Check for doneness regularly, as baking times can vary by pan type.
- Allow the bread to cool completely to enhance its flavor and texture.
Serving Suggestions
- Serve with a dollop of cream cheese for a delicious breakfast.
- Pair with your favorite coffee or tea for an afternoon treat.
- Great as a snack for kids’ lunchboxes or after-school treats.
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