Moist Zucchini Bread
This delightful Moist Zucchini Bread combines garden-fresh zucchini with warm spices, resulting in a comforting and flavorful loaf perfect for any occasion.
Ingredients
Wet Ingredients
- 2 cups grated zucchini Ensure zucchini is fresh for maximum moisture.
- 1 cup granulated sugar
- 0.5 cup brown sugar Adds moisture and a caramel undertone.
- 1 cup vegetable oil
- 4 large eggs Acts as an emulsifier and adds moisture.
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda Provides lift.
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
Add-ins
- 1 cup chopped walnuts or pecans Optional, for added crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir until well blended.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped walnuts or pecans.
Baking
- Divide the batter evenly between the two prepared loaf pans.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cooling
- Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free blend. To enhance flavor, consider adding spices like cardamom or ginger, or mixing in chocolate chips or dried fruit.