Best Ever Moist Zucchini Bread is a wonderfully tender and flavorful quick bread that’s perfect for any time of the year. It’s not heavy or overly sweet either. I think it’s a perfect treat for breakfast or as a snack, and if you’re not a fan of zucchini, feel free to omit it. It will still be undeniably delicious! If you’re looking for a moist and flavorful bread that’s not overly sweet, you’ve come to the right place. When you make a light and tender zucchini bread and pair it with warm spices and a touch of sweetness, you get the perfect loaf. The addition of fresh zucchini just sends it over the top.
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I’ve really been in the mood for a comforting baked good, and this dreamy bread reminds me of home baking. Not a fan of zucchini? Don’t worry, it’s still delicious without it.
Kitchen Equipment Needed:
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Grater
- Measuring cups and spoons
- Wooden spoon or spatula
- Two 8×4-inch loaf pans
- Non-stick cooking spray or parchment paper
- Cooling rack
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup plain Greek yogurt or sour cream
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup chopped nuts (optional)
- 1/2 cup raisins or chocolate chips (optional)
Directions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans or line them with parchment paper.
- Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
- Prepare the Wet Ingredients:
- In a medium mixing bowl, whisk together the eggs, granulated sugar, vegetable oil, Greek yogurt (or sour cream), and vanilla extract until well combined.
- Combine the Mixtures:
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Add the Zucchini:
- Fold in the grated zucchini until evenly distributed throughout the batter. If desired, fold in the chopped nuts and raisins or chocolate chips.
- Bake the Bread:
- Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Cool the Bread:
- Allow the loaves to cool in the pans for about 10 minutes, then transfer them to a cooling rack to cool completely.
- Serve:
- Slice and serve the zucchini bread once it has cooled. Enjoy it as is, or with a smear of butter or cream cheese.
This Best Ever Moist Zucchini Bread is a delightful way to enjoy a classic treat with a touch of fresh zucchini. Enjoy!
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