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.
This zucchini bread is delicious!! The recipe is a keeper!! Thank you.
I have made this bread numerous times and I love it. It taste and looks as described.
Thank you
Made this zuchinni bread many times always comes out super moist and tasty. instead of walnuts I substituted raisins in the bread. Luv it!!!
Definitely moist and tasty. I usually make lemon or orange zucchini bread using Greek yogurt. But this recipe is far healthier, containing less sugars. I did add the optional chopped walnuts, and would recommend that inclusion.
Baking at 325 does mean the bread is not as likely to crack open on top, but the actual cooking time for 2 loaves had to be extended to pass a “clean toothpick” test.
Making it or in this case baking two now.
I not a fan of zucchini by it’s self. But zucchini bread yes. I am looking forward to teasing this moist bread.