Tender, Spiced & Delicately Sweet Quick Bread
About This Dish
Moist Zucchini Bread is a beloved bakery classic that perfectly balances subtle sweetness with warm aromatic spices like cinnamon and nutmeg. Freshly grated zucchini delivers incredible moisture and structure without overpowering the flavor. Simple to make with standard pantry staples, this versatile quick bread is perfect for breakfast, afternoon tea, or a wholesome snack. Moist Zucchini Bread
| PREP TIME | COOK TIME | SERVINGS | CALORIES |
| 15 Mins. | 50-60 mins | 12 slices (1 loaf) | ~240 kcal |
Ingredients
• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tbsp ground cinnamon
• ¼ tsp ground nutmeg (optional)
• 3 large eggs (room temperature)
• 1 cup vegetable oil (or melted coconut oil / applesauce blend)
• 1 cup granulated white sugar
• 1 cup packed light brown sugar
• 2 tsp pure vanilla extract
• 2 cups grated fresh zucchini (unpeeled, gently squeezed)
• Optional Mix-ins 1 cup chopped walnuts/pecans, pistachio or semi-sweet chocolate chips
Step-by-Step Instructions
1. Preheat & Prep Pan: Preheat your oven to 325°F (165°C). Lightly grease two 8×4-inch loaf pans or one large 9×5-inch loaf pan with butter or non-stick baking spray, and dust lightly with flour.
2. Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, baking soda, baking powder, ground cinnamon, and nutmeg until well combined.
3. Beat Wet Ingredients: In a separate medium bowl, whisk together the eggs, oil, white sugar, brown sugar, and vanilla extract until smooth and fully blended.
4. Combine Wet & Dry: Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined. Do not overmix.
5. Fold in Zucchini & Mix-ins: Gently fold in the grated zucchini along with optional chopped nuts or chocolate chips until evenly distributed.
6. Bake to Perfection: Pour batter into the prepared loaf pan(s). Bake at 325°F (165°C) for 50 to 60 minutes (or 40–50 minutes if dividing into two smaller 8×4 pans), until a toothpick inserted into the center comes out clean.
7. Cool & Serve: Cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool completely before slicing. Moist Zucchini Bread
Chef’s Tips for Success
- Do NOT Peel or Squeeze Dry: Keep the zucchini skin on for lovely color and added fiber. Gently blot wet shredded zucchini with a paper towel, but do not wring it completely dry—that natural moisture is what makes the bread so soft!
- Low Bake Temperature: Baking at 325°F (165°C) allows the dense loaf to bake evenly through to the center without burning or over-browning the top crust.
- Flavor Improves Day 2: Zucchini bread tastes even better the next day! Wrap cooled bread tightly in plastic wrap and store at room temperature overnight; the crust softens and flavors deepen.
- Freezing Instructions: Slice cooled loaf and wrap individual slices (or whole loaf) in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw at room temperature or warm in a toaster oven. Moist Zucchini Bread
Recipe Overview: Moist Zucchini Bread
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: ~1 hour 15 minutes
- Servings: 12 slices (1 large 9×5 loaf or 2 small 8×4 loaves)
- Estimated Calories: ~240 kcal per slice
Ingredients Summary
- Dry Base: 3 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt
- Spices: 1 tbsp ground cinnamon, ¼ tsp ground nutmeg
- Wet Ingredients: 3 large eggs, 1 cup vegetable oil (or melted coconut oil), 1 cup granulated sugar, 1 cup brown sugar, 2 tsp vanilla extract
- Vegetable: 2 cups freshly grated zucchini (unpeeled, gently blotted)
- Optional Mix-ins: 1 cup chopped walnuts, pecans, or chocolate chips
