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Moist Zucchini Bread

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Moist Zucchini Bread

Moist Zucchini Bread
Yield1 loaf (8 x 4 in / 20 x 10 cm)
Prep15 minutes
Bake55 minutes
LevelBeginner-Friendly
Nutrition facts ›
Texture goal
A soft and moist crumb with a slightly chewy texture.

This moist zucchini bread is the perfect blend of sweet and spice, offering a tender crumb that's packed with flavor. It's a great way to use up extra zucchini and makes for a delightful breakfast or snack.

Why you'll want it now, The warm spices and tender crumb make it irresistible for any time of day.

Why this recipe works

Using freshly grated zucchini adds moisture to the bread, ensuring a soft texture. A mix of cinnamon and nutmeg enhances the natural sweetness while the oil keeps it tender.

Equipment

  • 8 x 4 in (20 x 10 cm) loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Grater
  • Cooling rack

How to make it

  1. Preheat your oven to 350°F (175°C). Grease an 8 x 4 in (20 x 10 cm) loaf pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, combine the grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Enjoy this moist zucchini bread with your favorite cup of tea or coffee for a comforting treat.

How you'll know it's ready

The bread is ready when a toothpick inserted into the center comes out clean, and the top is golden brown.

Convection oven? (and if you don't have one)

If using a convection oven, reduce the baking temperature to 325°F (160°C) and check the bread a few minutes early.

Moist Zucchini Bread

Troubleshooting

  • If the bread is too dense, ensure you're not overmixing the batter.
  • If the top is browning too quickly, cover it loosely with foil halfway through baking.
  • For a less sweet bread, you can reduce the sugar by up to 1/4 cup.
  • If the bread is dry, make sure the zucchini is freshly grated and not too dry.

Storage

Store the zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Make ahead

The bread can be made a day in advance and stored at room temperature. For longer storage, wrap tightly and freeze for up to 3 months.

Variations

Frequently asked questions

Can I use frozen zucchini?
Yes, thaw and drain the zucchini well before using to prevent excess moisture.
How do I prevent the bread from being too wet?
Make sure to drain any excess water from the zucchini after grating.
Can I use a different oil?
Yes, you can use melted coconut oil or melted butter as an alternative.
Why is my bread crumbly?
Ensure you're measuring the flour correctly by spooning it into the cup and leveling it off.

Nutrition Facts

Per serving: 1 slice (80 g)
Calories210
Total Fat10 g
Saturated Fat1 g
Cholesterol35 mg
Sodium150 mg
Total Carbohydrate28 g
Dietary Fiber1 g
Total Sugars15 g
Protein3 g

Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.

Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.