Must-Try, Super-Moist Zucchini Bread
This delightful quick bread perfectly balances the sweetness of brown sugar with the earthy flavor of zucchini, yielding a tender and moist loaf with a hint of cinnamon.
Ingredients
For the Base
- 2 cups 2 cups (227 g) flour You can use whole wheat flour for a heartier texture.
- ¾ teaspoon ¾ teaspoon baking powder Ensure freshness for the best results.
- ¾ teaspoon ¾ teaspoon baking soda Freshness impacts performance.
- 1 teaspoon 1 teaspoon cinnamon (optional) For additional warmth and flavor.
- 1 teaspoon 1 teaspoon kosher salt Enhances overall flavor.
For the Sweetness
- 1 cup 1 cup (213 g) light brown sugar Adds moisture and sweetness.
- ½ cup ½ cup (100 g) granulated sugar Sugar can be substituted with coconut sugar.
For the Wet Ingredients
- ¾ cup ¾ cup vegetable oil For a lighter option, substitute half with applesauce.
- 1 teaspoon 1 teaspoon vanilla extract Enhances the sweetness.
- 2 pieces 2 eggs, lightly beaten Ensure they are at room temperature.
- 2½ cups 2½ cups grated zucchini (12-16 oz.) Squeeze out excess moisture from the zucchini.
Instructions
Preparation
- Preheat your oven to 350˚F (175°C). Grease an 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan for larger recipes. Line the pan with parchment paper for easy removal.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon (if using), and salt. Whisk until evenly mixed.
- In another bowl, whisk together the brown sugar, granulated sugar, vegetable oil, vanilla extract, and beaten eggs until well combined.
- Add grated zucchini to the flour mixture, tossing to coat. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
Baking
- Pour the batter into the prepared loaf pan. Bake for about 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. The internal temperature should reach 205°F (96°C) or higher.
Cooling
- Once baked, let the bread cool in the pan for 15 minutes. Transfer to a cooling rack to cool completely before slicing.
Notes
Store in an airtight container to maintain moisture. You can also prepare the batter a day ahead and keep it in the refrigerator.