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The Ultimate Moist Zucchini Bread Recipe (Easy & Perfect Every Time!)

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This classic zucchini bread recipe creates two perfectly moist, tender loaves with warm cinnamon spice. It’s an easy one-bowl recipe that turns fresh garden zucchini into a delicious treat perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • 3 large eggs, at room temperature
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 cups shredded zucchini (about 2 medium zucchini, unpeeled)
  • 1 cup chopped walnuts or pecans (optional)
  • 1 cup chocolate chips (optional)

Instructions

  • Preheat and Prep: Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans with cooking spray or butter, or line them with parchment paper for easy removal. Set aside.
  • Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using) until well combined. Set this bowl aside.
  • Prepare Zucchini: Using a box grater or food processor, shred the zucchini. You don’t need to peel it first—the green flecks add color and nutrition. Place the shredded zucchini in a clean kitchen towel and give it a very light squeeze if it seems excessively watery, but don’t wring it completely dry. You want to retain most of that moisture.
  • Combine Wet Ingredients: In a medium bowl, whisk together the eggs and sugar until well combined and slightly thickened, about 1 minute. Add the oil and vanilla extract, and whisk until smooth and emulsified.
  • Add Zucchini: Stir the shredded zucchini into the wet ingredients until evenly distributed.
  • Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold everything together until just combined. Don’t overmix—it’s okay if there are a few small flour streaks remaining. Overmixing develops gluten and creates tough, dense bread.
  • Add Optional Ingredients: If using nuts or chocolate chips, gently fold them into the batter now.
  • Fill Pans: Divide the batter evenly between the two prepared loaf pans. Smooth the tops with your spatula.
  • Bake: Place the pans in the preheated oven on the center rack. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  • Cool: Remove the pans from the oven and let the bread cool in the pans for 15 minutes. This resting time helps the bread set up and makes it easier to remove. After 15 minutes, carefully turn the loaves out onto a cooling rack to cool completely.
  • Slice and Serve: Once completely cooled, slice with a serrated knife and enjoy! The bread actually tastes even better the next day after the flavors have melded.

Notes

  • Don’t overmix the batter – Mix only until ingredients are just combined to keep the bread tender
  • Check for doneness – Ovens vary, so start checking at 50 minutes with a toothpick
  • Use room temperature ingredients – This helps everything combine more smoothly
  • Measure flour correctly – Spoon flour into measuring cups and level off; don’t pack it down
  • For one loaf – Simply halve all the ingredients
  • Storage – Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 1 week: 1 slice (1/12 of one loaf)
    Calories: 245
    Sugar: 18g
    Sodium: 215mg
    Fat: 11g
    Saturated Fat: 1.5g
    Unsaturated Fat: 9g

Nutrition

Find it online: https://focialy.com/zucchini-bread-recipe/