Moist Zucchini Bread Recipe: My Family's Garden Favorite (Print Version)

This Moist Zucchini Bread Recipe is a tender, spiced delight, perfect for breakfast or a snack. My simple method turns garden zucchini into a flavorful treat.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 10-12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Wet Ingredients

01 - 2 large eggs
02 - 1/2 cup (120ml) vegetable oil
03 - 1 teaspoon vanilla extract

→ Dry Ingredients

04 - 1 1/2 cups (190g) all-purpose flour
05 - 1/2 cup (100g) granulated sugar
06 - 1/2 cup (100g) light brown sugar, packed
07 - 1 teaspoon baking soda
08 - 1 1/2 teaspoons ground cinnamon
09 - 1/2 teaspoon salt

→ Star Ingredient

10 - 1 1/2 cups (about 2 medium) grated zucchini, squeezed of excess moisture

→ Optional Mix-ins

11 - 1/2 cup chopped walnuts
12 - 1/2 cup chocolate chips

# Instructions:

01 - First things first, grab your zucchini! I usually use the coarse side of a box grater for this. You want those nice, visible shreds, not mush. Once it's all grated, here’s the critical part: gently squeeze out any excess water. I usually do this with a clean kitchen towel. You don't need to wring it dry like a rag, but just enough to remove the obvious moisture. This step is key for a truly moist zucchini bread recipe, trust me, I've had soggy loaves when I skipped this!
02 - In a large bowl, whisk together your eggs, vegetable oil, and vanilla extract. You want them well combined and a little frothy, maybe a minute or so of whisking. This creates the foundation for that tender crumb. I always love how the oil and vanilla smell together, it's the start of something delicious! Make sure everything is incorporated evenly; I once had a streak of oil in my batter, and it wasn't cute.
03 - In a separate medium bowl, whisk together your all-purpose flour, both sugars, baking soda, ground cinnamon, and salt. Give it a good whisk to make sure there are no lumps and the spices are evenly distributed. This is where the magic really starts to happen for this Moist Zucchini Bread Recipe, the aroma of cinnamon fills the air! I always take a moment to smell that spiced flour, it's so comforting.
04 - Now, pour the wet ingredients into the dry ingredients. With a rubber spatula, mix until *just* combined. And I mean *just*! Overmixing is the enemy of tender quick breads; it develops the gluten too much, and you end up with tough bread. You'll see some streaks of flour, and that's totally okay. This is where I almost always overmix because I'm impatient, but I'm learning!
05 - Gently fold in your grated, squeezed zucchini. If you're adding walnuts or chocolate chips, toss those in now too. Mix just until they're evenly distributed throughout the batter. You want to see those lovely green flecks throughout. This step is quick, so don't get carried away. The batter will look thick and lovely, ready for the pan!
06 - Pour the batter into your prepared loaf pan. I usually smooth the top with my spatula. Pop it into your preheated oven (350°F or 175°C) and bake for 50-60 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. My kitchen starts smelling absolutely incredible around the 40-minute mark! Let it cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

# Notes:

01 - Squeeze out excess moisture from the grated zucchini for the best texture.
02 - Always let the bread cool completely before slicing to avoid gumminess.
03 - Try adding a tablespoon of orange zest to brighten the flavors.
04 - Serve with a dollop of cream cheese or a sprinkle of powdered sugar for an extra touch.

# Equipment Needed:

01 - Loaf pan (9x5 inch)
02 - mixing bowls
03 - whisk
04 - rubber spatula
05 - box grater
06 - wire rack

# Nutrition (Per Serving):

Calories: 280
Total Fat: 14g
Total Carbohydrate: 35g
Protein: 4g

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