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Moist Homemade Zucchini Bread

A freshly baked loaf of chocolate chip Zucchini Bread, showing its moist crumb texture, sitting on a small white plate.
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Follow these simple steps to bake a moist and flavorful zucchini bread loaf using fresh shredded zucchini.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini, squeezed dry
  • 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
  3. In a large bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until combined.
  4. Stir the dry ingredients into the wet ingredients until just mixed. Do not overmix.
  5. Gently fold in the squeezed, shredded zucchini and any optional nuts or chocolate chips.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Squeeze excess moisture from the shredded zucchini using paper towels or a clean kitchen cloth. This prevents a gummy bread texture.
  • For a richer flavor, substitute melted butter for the vegetable oil.
  • You can substitute half of the all-purpose flour with whole wheat flour for a slightly healthier version.
  • Store cooled bread tightly wrapped at room temperature for up to 3 days, or freeze slices for up to 3 months.

Nutrition

Find it online: https://cookerycourier.com/zucchini-bread-moist-homemade-recipe/