If you’re searching for a sweet, soft loaf that’s just as delightful for breakfast as it is for a snack, look no further than Deliciously Moist Zucchini Bread. This classic treat brings rich flavor, a tender crumb, and sneaky veggies to the table, making it a perennial favorite whether you’re baking for family, friends, or yourself. With just the right amount of spice and natural moisture from fresh zucchini, every slice will have you reaching for more!
Ingredients You’ll Need
Gathering the ingredients for Deliciously Moist Zucchini Bread is quick and simple, but each item plays a part in creating that crave-worthy texture and flavor. From aromatic spices to wholesome zucchini, everything comes together in perfect harmony.
- Zucchini (2 cups, grated, moisture squeezed out): The star of the show—zucchini keeps the bread impossibly moist without overpowering it.
- All-purpose flour (1 ½ cups): Gives the bread structure and a light crumb.
- Whole wheat flour (½ cup): Adds a hint of nuttiness and a boost of fiber while still keeping things tender.
- Baking soda (1 teaspoon): Ensures a nice rise and helps the loaf stay fluffy.
- Baking powder (½ teaspoon): Teams up with the baking soda for lift and softness.
- Salt (½ teaspoon): Balances the sweetness and wakes up all the flavors.
- Ground cinnamon (1 teaspoon): Brings that amazing warm, spiced aroma to your kitchen.
- Ground nutmeg (½ teaspoon): Adds depth that pairs perfectly with the zucchini and cinnamon.
- Large eggs (2): Stick everything together, while contributing to the richness of the loaf.
- Granulated sugar (¾ cup): Sweetens the bread just right.
- Brown sugar (¼ cup, packed): Makes every bite moist and adds a mellow caramel note.
- Vegetable oil (½ cup): The secret to plush, soft crumbs—don’t skip it.
- Unsweetened applesauce (¼ cup): Lightens things up and keeps the bread lush, with a hint of fruitiness.
- Vanilla extract (1 teaspoon): Rounds out all the flavors with a sweet, aromatic finish.
- Chopped walnuts or pecans (½ cup, optional): For those who love a little crunch—totally up to you!
How to Make Deliciously Moist Zucchini Bread
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C)—it’s always best to let it come up to temperature while you get everything else ready. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal and cleanup. This small step sets you up for baking success!
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together both the all-purpose and whole wheat flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Thorough mixing here ensures that your Lovely Zucchini Bread will rise evenly and have a balanced flavor in every bite.
Step 3: Combine the Wet Ingredients
In a large bowl, beat the eggs with the granulated sugar and brown sugar until nicely combined. Pour in the vegetable oil, applesauce, and vanilla extract, then mix until the mixture is smooth and inviting. This becomes the rich, moist foundation of your batter.
Step 4: Add the Shredded Zucchini
Now, fold in that mountain of grated zucchini you prepped earlier. If you haven’t already, take a second to squeeze out any excess moisture—it’s a game-changer for avoiding a soggy loaf. The zucchini melts into the batter, ensuring every slice of Deliciously Moist Zucchini Bread lives up to its name.
Step 5: Bring It All Together
Gradually add the bowl of dry ingredients to your wet mixture, stirring gently after each addition. Mix just until combined; overmixing can make the bread tough. If you’re feeling nutty, fold in the chopped walnuts or pecans here for extra crunch and flavor.
Step 6: Bake and Cool
Pour your batter into the prepared pan and smooth the top with a spatula. Slide it into the oven and bake for 50 to 60 minutes. Start checking around the 50-minute mark—when a toothpick comes out clean or with just a crumb or two, it’s ready! Let the bread cool in its pan for 10 minutes, then transfer to a wire rack to cool completely. Slicing too soon is tempting, but patience makes for perfect texture!
How to Serve Deliciously Moist Zucchini Bread
Garnishes
Top each slice with a little pat of softened butter, a sprinkle of powdered sugar, or a drizzle of honey for an extra touch of indulgence. If you want to really highlight the spices, a light dusting of cinnamon on warm slices is absolutely heavenly.
Side Dishes
Deliciously Moist Zucchini Bread happily stands alone, but pairing it with fresh fruit or Greek yogurt turns breakfast or brunch into something special. A cup of hot coffee or chilled almond milk alongside brings pure comfort on any morning.
Creative Ways to Present
Try slicing the loaf and layering with cream cheese or your favorite nut butter for a tea party platter. Muffin-style mini loaves are also fun for gifting or lunchboxes—and if you’re looking to impress, serve warm slices topped with vanilla ice cream for a rustic dessert twist!
Make Ahead and Storage
Storing Leftovers
Once your loaf is cool, wrap it tightly in plastic wrap or store in an airtight container at room temperature. It will stay perfectly moist and tender for about 3 days—if it lasts that long!
Freezing
This recipe was made for freezing: simply wrap the entire loaf or individual slices in layers of plastic wrap and foil, then stash in the freezer for up to three months. Be sure to label it so you don’t forget about your treasure trove of Deliciously Moist Zucchini Bread.
Reheating
To enjoy your bread warm, just pop individual slices in the microwave for 10 to 15 seconds or toast lightly in the oven. This brings back the comforting aroma and texture as if it were just baked.
FAQs
Can I use all all-purpose flour instead of mixing with whole wheat?
Absolutely! Using only all-purpose flour gives you an even lighter crumb. The addition of whole wheat adds a subtle earthiness and boosts fiber, but it’s completely up to your taste and pantry.
How do I keep the bread from getting soggy?
The magic trick is squeezing as much moisture as you can from the grated zucchini before it goes in the batter. This ensures your Deliciously Moist Zucchini Bread stays fluffy, not soggy.
Can I make muffins instead of a loaf?
Yes! Simply divide the batter among a lined muffin tin and bake at 350°F for about 20 to 25 minutes, or until a toothpick comes out clean. They’re perfect for grab-and-go snacking.
Is it possible to make this recipe vegan?
You can substitute flax eggs for the regular eggs and use coconut or another vegetable oil in place of the eggs, but you may need to test to get the moistness and rise just right. Applesauce already does a lot of the heavy lifting in keeping things tender!
Can I add chocolate chips to Deliciously Moist Zucchini Bread?
You sure can! Stir ½ cup of mini chocolate chips into the batter for an even more irresistible loaf—the combination of chocolate and spiced zucchini is hard to beat.
Final Thoughts
I truly hope Deliciously Moist Zucchini Bread becomes as much of a staple in your kitchen as it has in mine. Every loaf baked from this recipe fills the house with inviting aromas and provides comfort with every slice. Give it a try, and I promise you’ll be coming back for more—the hardest part will be waiting for it to cool!
Print
Deliciously Moist Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the moist and flavorful taste of this Deliciously Moist Zucchini Bread. Packed with wholesome ingredients and aromatic spices, this easy-to-make bread is perfect for breakfast or a satisfying snack.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar (packed)
- ½ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
Additional Ingredients:
- 2 cups grated zucchini (with excess moisture squeezed out)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In a large bowl, beat the eggs, sugars, then add oil, applesauce, and vanilla. Mix until smooth.
- Combine and Bake: Stir in zucchini, add dry ingredients gradually, mix until just combined. Fold in nuts. Pour batter into the pan, bake for 50–60 minutes.
- Cool and Serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool before slicing.
Notes
- You can substitute applesauce with extra oil for a richer texture.
- Freeze leftovers by wrapping tightly for up to 3 months.
- For a chocolaty variation, add ½ cup mini chocolate chips to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
