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 made this for my picky Belizean boyfriend (who is very serious and picky about his food!) and he said it was “excellent” and even went for seconds and thirds! Thanks I am now a new fan and will be making more tasty recipes from your blog!!
Very nice and moist even after it cools. Because of the spongy texture this would make a great spice cake with a cream cheese frosting.
Very good recipe. I made this tonight so I can’t speak to how moist it is after it cools but when warm it is delicious. I did substitute white whole wheat flour for the all purpose flour, I probably used 2 and 3/4 cup squash and I baked it in two of the
8 1/2 x 4 1/2 inch bread pans. One pan was glass and the other metal. The glass one was done first and took about 65 min. until it passed the toothpick test. That is the one we have been eating tonight since the kids were desperate from the good smells in the house. The metal pan was not done until about 85 min. keep in mind that both using w.w. flour or the amount of squash could affect baking time. I really like the addition of ginger in this bread it gives it a good balance of spices. The other thing I like is the almost sponginess you can even see it in the pictures. My guess is that the higher than usual amount of Baking Soda does that.
One of the reasons I tried this recipe is that I wanted something moister than the the other recipes I have used. I will be interested to see how moist this is tomorrow after it cools.
Its me again… The one who got 4 pounds of zucchini for one dollar! I tried this recipe tonight and I have to say…. Its THE best zucchini bread I have ever made! (And I’ve been cooking for 30 years!) It was moist as promised and puffed up nice and lofty, without being too light like bread. It has the fantastic denseness of a good zucchini bread! I was a little concerned when I added the flour as it seemed like cookie dough instead of quick bread batter… but once I added the the zucchini it loosened up nicely! I doubled the recipe (practicing recipes for the upcoming holidays) and I got two large loaves and 4 mini loaves. Perfect! When I make a recipe for the first time I usually don’t change anything (except I doubled it) And I won’t change a thing on this recipe! EVER! Thank you so much for sharing your grandmothers recipe!
Rainey @ The Project Table
http://theprojecttable.blogspot.com
I’ll be posting about this recipe on my blog and will be sure to link back here giving you and your grandmother the recipe credit.
Thanks again!
I’ve been looking for a moist zucchini bread recipe and I think I have found it. I’m making it right now… I was just at the farmers market and got 4 pounds of zucchini for a DOLLAR! I know!
Thanks for the recipe and tutorial.
Rainey :o)
My 9 year old daughter has never been without her older brother. While he is on his first trip for two weeks without us I wanted to plan some bonding experiences with my baby girl. I thought we would make banana bread (which is a must around our home) or sugar cookies. By chance my mom had 5 zucchini she would not be able to use because she too would be traveling with my son. Enter this recipe. I did personalize it a little but kept most of it the same. We made the two loaves this morning yet only one remain. So much for freezing for later. My daughter and I added a little more ginger, cinnamon, zucchini, a couple dashes of cloves and freshly ground nutmeg. It was yummy. Jada and I thank you so much.