Moist Classic Zucchini Bread

why make this recipe

Moist Old Fashioned Zucchini Bread is a delightful treat that combines the sweet flavor of zucchini with warm spices. This recipe uses both granulated and brown sugar, which adds a rich sweetness and depth. The addition of cinnamon and nutmeg brings comforting flavors, making this bread perfect for any occasion. Whether you enjoy it for breakfast, as a snack, or dessert, this zucchini bread will surely please everyone.

how to make Moist Old Fashioned Zucchini Bread

Ingredients

• 2 cups grated zucchini
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped nuts or chocolate chips (optional)

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, mix together the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
3. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated. Fold in nuts or chocolate chips if using.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

how to serve Moist Old Fashioned Zucchini Bread

You can enjoy Moist Old Fashioned Zucchini Bread on its own, sliced, and served fresh. It is also lovely with a spread of butter or cream cheese. For a special treat, try serving it with a side of fresh fruit or a scoop of vanilla ice cream for dessert.

how to store Moist Old Fashioned Zucchini Bread

Store your zucchini bread in an airtight container at room temperature for up to four days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. For extra storage, wrap it well in plastic wrap and freeze it for up to three months. Thaw at room temperature before serving.

tips to make Moist Old Fashioned Zucchini Bread

• Make sure to squeeze excess moisture from the grated zucchini if it’s very watery. This helps the bread maintain its structure.
• Use fresh spices for the best flavor. Ground spices can lose their potency over time.
• If you prefer a sweeter bread, add more sugar to taste.
• Experiment with different mix-ins like dried fruits or seed varieties.

variation

You can add walnuts or pecans for extra crunch, or use chocolate chips for a sweeter treat. Additionally, try substituting some of the all-purpose flour with whole wheat flour for a heartier bread.

FAQs

1. Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just make sure to thaw and drain the excess moisture before mixing it into the batter.

2. How do I know when the zucchini bread is done baking?
Insert a toothpick into the center of the bread. If it comes out clean, the bread is ready. If it has batter stuck to it, bake for a few more minutes.

3. Can I make mini loaves instead of a large loaf?
Absolutely! Just pour the batter into mini loaf pans and adjust the baking time to about 30-40 minutes, checking with a toothpick for doneness.

Moist Old Fashioned Zucchini Bread

A delightful zucchini bread that combines the sweet flavor of zucchini with warm spices, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

For the bread

• 2 cups grated zucchini Squeeze out excess moisture if very watery.
• 1 cup granulated sugar Adjust to taste for sweetness.
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour Can substitute some with whole wheat flour.
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon Use fresh spices for best flavor.
• 1/2 teaspoon ground nutmeg Use fresh spices for best flavor.
• 1/2 teaspoon salt
• 1/2 cup chopped nuts or chocolate chips Optional.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, mix together the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
3. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated. Fold in nuts or chocolate chips if using.
5. Pour the batter into the prepared loaf pan and spread it evenly.

Baking

1. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
2. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Enjoy on its own, sliced, with butter or cream cheese, or paired with fresh fruit or vanilla ice cream. Store in an airtight container at room temperature for up to four days or refrigerate for a week. Freeze for up to three months.