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.
Can you use this recipe for muffins? It sounds delicious!
I know this isnt meant for me BUT i just made this, I did one in a bread pan and the rest in muffin tins
I just recently discovered this website and OMG !! The Zucchini Bread recipe is the best I’ve ever tried . I am 65 yrs. young and have been cooking since I was nine years old & believe me I know good food when I make it as well as taste it. This bread is good food !!! Thanks so much for posting this. My Grandmother’s recipe can now be retired. 😀
Very yummy and moist! Only thing I will be changing when I make it again is to add an extra tsp. cinnamon!! And also a little thing you could try is sometimes when me and my mother- in- law make zucchini breads we lightly sugar the pans instead of flooring them and it adds a delicious little crust!!
Hi! I have very fond memories of my Aunt Theresa making zucchini bread when I was a kid & I was never smart enough to get her recipe…I just made your recipe and it is absolutely perfectly YUMMY!!!! Thank you for sharing your recipe so that I could sit with some warm zucchini bread & remember the good ‘ole days when I stayed with my aunt 🙂
Hi, just found this site and plan to make this
zucchini bread. Is there anyway to print the
recipe in full? Thanks for any help.
Hi Mrs. Diva! I was so excited to try this recipe. I was so sad that after 1:15, the bread was still not done in the middle (but was done on the outside edges) . Do you know why this happened? I thought I would burn it if I kept it in there any longer.