Classic Moist Zucchini Bread
This Classic Moist Zucchini Bread is the perfect blend of sweet and savory flavors, with a tender, moist crumb thanks to the zucchini. A simple, comforting treat, this bread is spiced with cinnamon and nutmeg and has a balanced sweetness from both granulated and brown sugar. It’s a versatile recipe that can be customized with mix-ins like walnuts or chocolate chips, making it the ideal snack, breakfast, or dessert. to prepare and incredibly delicious, this zucchini bread is a must-try for any baking enthusiast.
Equipment
- 1 x 9x5-inch loaf pan (greased or lined with parchment paper)
- 1 x Box grater (or food processor for grating zucchini)
- 1 x Large mixing bowl
- 1 x Medium mixing bowl
- 1 x Whisk
- 1 x Wooden spoon or spatula
- 1 x Wooden spoon or spatula
- 1 x Cooling rack
- 1 x Toothpick or cake tester (for testing doneness)
Ingredients
- 1 ½ cups 200g Zucchini, grated
- 1 ¾ cups 220g All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 2 tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- 2 Large eggs
- ½ cup 120ml Vegetable oil (or melted butter)
- ½ cup 100g Granulated sugar
- ½ cup 100g Brown sugar
- 1 tsp Vanilla extract
- Optional: ½ cup 60g Walnuts or chocolate chips (or any mix-ins)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper to prevent sticking.
- Prepare the Zucchini: Grate the zucchini using a box grater or food processor. You’ll need about 1 ½ cups of grated zucchini.Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil (or melted butter), granulated sugar, brown sugar, and vanilla extract until smooth and combined.
- Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix the batter.
- Fold in Zucchini: Fold the grated zucchini into the batter, ensuring it is evenly distributed. If using, fold in walnuts or chocolate chips.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Slice: Let the zucchini bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve.
Notes
Recipe Notes
- For a Vegan Version: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg). Use plant-based oil and vegan butter if desired.
- Adding Mix-ins: You can add ½ cup of chopped walnuts, raisins, or chocolate chips to the batter for extra texture and flavor.
- Storage: Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. It can also be frozen for up to 3 months. Wrap tightly in plastic wrap and foil before freezing.