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 was the best ever zucchini bread! I’ve used different recipes over the years, but this one…. so easy to make and so good to the taste. All my family and friends loved it! From now on this will be the only recipe I use. Thank you
Stella Futch
Is it fresh ginger you used?
This was my first time making moist zucchini bread. It is great! The recipe was easy and the results were even better! My family loves it. The bread is moist but I followed the additional instructions that added ground cloves, nutmeg, and an additional cup of zucchini. I will make this again and share it with others I know.
How much each of cloves, nutmeg???
Melba
First time making any type of bread and this turned out perfectly. So much flavor and so moist.
I was reading everyone’s comments and this is what I did. The top of the bread was crunchy so I wrapped my bread when it was still hot and that helped soften the top. I put another one in a large Tupperware when it was still hot and that also softened the bread.
This recipe was the best, it baked beautifully. Tasted moist and delicious. Everyone loved it!!!!! Thank you for sharing….
This is the best recipe for zucchini bread I have ever tried! So moist and delicious!!! It will be my go to recipe from now on!!!