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.
Tried this zucchini recipe tonight. It’s the best zucchini bread I have ever tried. Now I have to stop myself from eating it all.
I use 1/3 cup oil, and 2/3 cup unsweetened applesauce. Comes out wonderful.
Made 4 loafs so far. Love the recipe! Added chocolate chips for my kids. Very flavorful and moist bread!
I’ve been looking for the perfect zucchini bread recipe for awhile now and this is IT; very moist and dense. I actually used half of the recipe for bread and the other half for muffins. I cooked the muffins for 30 minutes. They were nice and springy on top (not hard) and moist inside. with the bread I added a streusel topping and cooked for 50 minutes–perfect. So glad I found this recipe. Thanks!
Is the batter supposed to be thick like cookie batter?
First time making zucchini Bread and it turned out pretty good, although like a comment I seen the outside was hard but the inside was moist, but it’s ok I like a little crunch ?
When my brad is still slightly warm , I wrap it up in foil for a while . Outside is soft , but not as soft and moist as inside . That’s if you don’t want crunchy on outside .
Great taste. But top was not moist as in pics. Mine was hard inside moist. Followed recipe. Thoughts?
Hmmmm…did you let it sit in the pan to cool before removing?
This recipe is great. But for me I had a bit of water and 15 more minutes to cook. It creates a nicer smooth texture and very moist.