Moist Zucchini Bread Recipe
Aaaaah yes, zucchini bread. The spicy, sweet smell of this easy, quick bread baking brings back fond summertime childhood memories. I still have the image in my head of grandma proudly going out to her bountiful garden in that big, brown straw hat with that heavy basket propped on her hip, ready to gather up fresh zucchini.
She made lots of great recipes with zucchini but one of my favorites was her fresh, homemade moist zucchini bread. Grandmother made the best zucchini bread and everybody knew it. She’d start either early in the day or late at night because she didn’t like to turn on the hot oven for an hour. She made loaves for neighbors, church gatherings and whoever else came by. I remember the insurance man coming by one day and him happily leaving with a loaf wrapped in saran wrap.
Even if you hate zucchini, you will love this bread! It is sweet with a hint of spice from the cinnamon and ginger. The outside is golden and tender and the inside is super moist and dense. I love it right from the oven, room temperature and even cold. One slice always follows another in my house.
I hope that you enjoy this moist zucchini bread recipe as much as I do!
Grandma’s Moist Zucchini Bread
- (makes 2 loaves) 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon of baking soda
- 1 teaspoon baking powder
- 2 teaspoons of cinnamon
- 1 teaspoon ginger
- 1 cup white sugar
- 1 cup vegetable oil
- 1 cup packed brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2-3 cups grated zucchini
- 1 cup chopped walnut or pecans (optional)
- In a large bowl combine, flour, salt, baking soda, baking powder, cinnamon, ginger.
- Whisk until combined. Set aside.
- In a separate bowl, add white sugar and oil. Mix until creamy.
- Mix in brown sugar, eggs, & vanilla.
- Add the dry mixture into the wet mixture and stir until combined.
- Grate the zucchini and fold it into the batter.
- Pour batter <g class=”gr_ gr_69 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling multiReplace” id=”69″ data-gr-id=”69″>in to</g> a <g class=”gr_ gr_65 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling ins-del” id=”65″ data-gr-id=”65″>grease</g> and floured loaf pans.
- Bake for 45-60 minutes in a 325 degree preheated oven.
I would love to make these today. Can this recipe also be used for muffins? Thank you so much! 🙂
I did make muffins as well as the loaf….IT IS SOOOO GOOD
I did and they came out beautifully i would recommend baking for 40-50 mins. I baked for60 and the shell was a little harder than i would like
I used your recipe however, I did change it up just a bit. In place of the 3 cups of white flour I used 2 1/2 c WW flour and 1/2 c of ground flax seed to make it just a bit healthier 🙂 . And I didn’t have any walnuts or pecans left so made it without. Otherwise I used your exact recipe for all other ingredients/measurements and I LOVED how it turned out!
Thank you for sharing!
Could this b baked n bumdt pan?
Did you use ground ginger or fresh?
I am sure you could use either ground or fresh ginger and it would work nicely. I used ground ginger and it came out perfectly.
I’m fairly confident she used ground. It’s the more common baking version.
Thanks for asking this. I am also wondering ground or fresh ginger…
Made this into muffins and they were gobbled up! I cooked them for 25 min and they turned out perfect.
I’ve made it 10 times! Makes a fabulous give and breakfast or snack. Added cranrasins ,sunflower seeds- and switched to almonds. Yummy too!
This is my first time making this; my mother’s friend asked me to do so. It smells so good and was so easy, I’m going to have to make it for myself soon! Thank you!