This easy moist zucchini bread is a treat you won’t want to miss! It’s packed with fresh zucchini and has a lovely sweetness that makes it perfect for breakfast or a snack.
I love how simple this recipe is—all you need to do is mix, bake, and enjoy. It’s a wonderful way to sneak in some veggies and tastes fantastic with a bit of butter on top!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for moisture. If you don’t have zucchini, you can use grated carrots for a sweet touch.
Flour: All-purpose flour works best here. For a healthier option, you can use whole wheat flour, which gives a nutty flavor.
Sugars: I like the blend of granulated and brown sugar for depth of flavor. If you’re watching sugar intake, use a sugar substitute or less sugar overall.
Oil: Vegetable oil keeps it moist. You can swap it for melted coconut oil or applesauce for a lighter option.
Pineapple: The crushed pineapple is optional but adds extra moisture. If you don’t have it, use unsweetened applesauce instead.
How Can I Make Sure My Zucchini Bread is Super Moist?
Achieving that delightful moistness is all about prepping the zucchini right. Start by grating the zucchini and then squeezing out excess liquid using a clean kitchen towel or paper towels. This prevents the batter from becoming too wet.
- Grate the zucchini directly before mixing it into the batter to keep its moisture locked in.
- Mix the dry ingredients and wet ingredients gently to avoid overmixing, which can lead to dense bread.
- Check oven temperature with a thermometer, as an oven that is too hot can dry out the bread.
Easy Moist Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup crushed pineapple, drained (optional for extra moisture)
- ½ cup chopped nuts or chocolate chips (optional)
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the batter, and then bake it for 55 to 65 minutes. After baking, let it cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely. Total time for this recipe is around 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing and flouring it, or you can line it with parchment paper for easy removal later.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and optional nutmeg. This helps ensure even distribution of the leavening agents.
3. Mix Wet Ingredients:
In a large bowl, beat the eggs. Gradually add the granulated sugar, brown sugar, vegetable oil, and vanilla extract, mixing well until everything is combined. It’s best to use a whisk or an electric mixer for this step.
4. Add Zucchini and Optional Pineapple:
Gently stir in the grated zucchini and, if you’re using it, the drained crushed pineapple. This will add extra moisture to your bread.
5. Combine Wet and Dry Mixtures:
Gradually fold the dry ingredients into the wet ingredients using a spatula or spoon. Be careful to mix just until combined; overmixing can make the bread tough.
6. Add Nuts or Chocolate Chips (Optional):
If you want to include nuts or chocolate chips, fold them into the batter now. This adds fun texture and extra flavor!
7. Pour Batter into the Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
8. Bake the Bread:
Place the loaf pan in your preheated oven and bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it with aluminum foil.
9. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
10. Slice and Enjoy:
Once cooled, slice your delicious zucchini bread. It’s great as a snack, breakfast, or even dessert! Enjoy your moist and flavorful creation!
FAQ About Easy Moist Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes! Just make sure to thaw it completely and drain any excess water. Frozen zucchini can sometimes have more moisture, so it’s important to squeeze it out before adding it to the batter.
How Can I Make This Zucchini Bread Gluten-Free?
You can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum, or add 1 tsp on your own to help with texture.
Can I Store Leftover Zucchini Bread?
Absolutely! Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw at room temperature when ready to enjoy!
Is There a Substitute for Eggs in This Recipe?
Yes! You can replace each egg with ¼ cup of unsweetened applesauce or a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes). This will help maintain moisture and binding.
