Moist Zucchini Bread: A Homestyle Summer Treat (Print Version)

Moist Zucchini Bread is a simple, comforting bake, perfect for using up garden zucchini. My tried-and-true recipe makes a tender loaf every time.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 8-10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Mix Essentials

01 - All-purpose flour: The base, of course! Don't over-measure, a light hand makes for a tender loaf.
02 - Granulated sugar: For that perfect sweetness. I usually stick to the recipe, but sometimes a tiny bit less if my zucchini is extra sweet.
03 - Baking soda: Our leavening duo! Make sure they're fresh, old leaveners mean flat bread, and no one wants that.
04 - Baking powder: Works with baking soda for a good rise.
05 - Ground cinnamon: Honestly, the soul of this zucchini bread. Don't skimp, fresh cinnamon smells incredible. Sometimes I add a pinch of nutmeg too.
06 - Salt: Just a touch to balance the flavors. Don't forget it, it makes a huge difference!

→ Wet Goodness

07 - Large eggs: Binders and moisteners. I always use room temperature eggs; they mix in so much smoother.
08 - Vegetable oil: This is key for that beautiful moist texture. I've tried butter, but oil just gives it that classic zucchini bread softness.
09 - Vanilla extract: A splash of warmth. I swear by pure vanilla; the imitation stuff just doesn't hit the same.

→ Garden Fresh & Flavor

10 - Grated zucchini: The star! I use a box grater for this. Remember to squeeze out excess water, or you'll get a soggy loaf. I learned that the hard way!

→ Optional Add-ins

11 - Chopped walnuts or pecans: For a bit of crunch and nutty flavor. I'm a nut person, so I usually go generous here. They toast up beautifully in the oven.
12 - Chocolate chips: Because sometimes you just need chocolate. Mini chips work great for an even distribution throughout the zucchini bread.

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C). Then, grab your loaf pan – a 9x5 inch one is my go-to – and give it a good grease and flour, or line it with parchment paper. Trust me, nothing's worse than a beautiful zucchini bread stuck in the pan. Next, grate your zucchini. I usually use the large holes on a box grater. This is the crucial part: take that grated zucchini and squeeze out as much excess water as you can. I use a clean kitchen towel or paper towels. You'll be surprised how much liquid comes out! This step is what makes it truly moist, not watery.
02 - In a big mixing bowl, whisk together your flour, sugar, baking soda, baking powder, cinnamon, and salt. Give it a really good whisk, making sure there are no lumps and everything is evenly distributed. This ensures your zucchini bread rises beautifully and has consistent flavor. I always take a moment here to just breathe in the cinnamon – it smells so comforting, even before it hits the oven. Don't rush this step; it sets the foundation for a tender loaf.
03 - In a separate, smaller bowl, crack your eggs and lightly beat them. Then, pour in the vegetable oil and vanilla extract. Whisk these wet ingredients together until they're just combined. You don't need to go crazy here, just make sure the oil and vanilla are integrated with the eggs. This mixture is what brings all the dry elements to life, contributing to that lovely moist texture. I always give it a little sniff – that vanilla aroma is just divine.
04 - Now, pour the wet ingredients into the dry ingredients. Grab a spatula and mix just until everything is combined. Seriously, stop mixing as soon as you don't see any dry streaks of flour. Overmixing is the enemy of tender baked goods, and we want a light, airy zucchini bread! I've definitely gone too far before and ended up with a slightly tougher loaf – oops! A gentle hand is key here.
05 - Time for the star! Gently fold in your squeezed grated zucchini. If you're adding walnuts, pecans, or chocolate chips, toss those in now too. Again, be gentle. You want the zucchini and any add-ins to be evenly distributed throughout the batter without overworking it. This is where the zucchini bread really starts to look like, well, zucchini bread! I love seeing those green flecks and chocolate bits peeking through.
06 - Pour the batter into your prepared loaf pan. Give the pan a gentle tap on the counter to settle the batter and release any air bubbles. Pop it into your preheated oven and bake for about 50-60 minutes. Now, ovens vary, so keep an eye on it! It’s done when a wooden skewer or toothpick inserted into the center comes out clean. The top will be golden brown, and your kitchen will smell like pure happiness. This is the moment your zucchini bread dreams come true!

# Notes:

01 - Squeeze that zucchini! Seriously, it's the number one trick for truly moist zucchini bread, not soggy.
02 - To keep it fresh, let your loaf cool completely before wrapping tightly in plastic wrap and storing.
03 - No vegetable oil? Melted coconut oil or even unsweetened applesauce (for a slightly denser, healthier version) can work in a pinch.
04 - Serve a warm slice with a pat of butter and a sprinkle of flaky sea salt for an extra special morning treat.

# Equipment Needed:

01 - 9x5 inch loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - box grater
06 - wire rack

# Nutrition (Per Serving):

Calories: 280
Total Fat: 14g
Total Carbohydrate: 36g
Protein: 4g

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