Description
This Best Moist Zucchini Bread recipe yields two deliciously soft and flavorful loaves packed with moist grated zucchini and crunchy walnuts. Perfect as a breakfast treat or an anytime snack, these breads bake to golden perfection with a hint of cinnamon, and boast a tender crumb that stays fresh for days.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
Wet Ingredients
- 2 cups grated zucchini (about 2 small zucchinis)
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 ½ cups chopped walnuts (or pecans)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350˚F (175˚C) and grease two 8×4-inch loaf pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, and salt until well combined. Set aside this dry mixture.
- Combine Wet Ingredients: In a large bowl, add the grated zucchini, vegetable oil, eggs, and vanilla extract. Mix these ingredients well to create a uniform wet batter.
- Incorporate Dry Ingredients and Nuts: Add the prepared dry ingredients and the chopped walnuts into the wet zucchini mixture. Gently fold the batter until just combined, being careful not to overmix to retain moisture and tenderness.
- Divide Batter and Bake: Evenly distribute the batter between the two prepared loaf pans. Place them in the preheated oven and bake for 50-60 minutes. After 30 minutes, tent the loaves with aluminum foil to prevent over-browning on top. The bread is done when a toothpick inserted into the center comes out clean.
- Cool: Allow the breads to cool in their pans for 15 minutes, then transfer them to a wire rack to cool completely before slicing and serving.
Notes
- Make sure to grate the zucchini finely and gently squeeze out excess moisture if the zucchini seems very wet to prevent the bread from becoming soggy.
- Using aluminum foil after 30 minutes helps avoid over-browning while ensuring the bread cooks fully.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Store the bread airtight at room temperature for up to 3 days or freeze for longer storage.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum.
