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Moist Zucchini Bread

Close-up of three moist slices of zucchini bread on a white plate, showcasing the golden-brown crust and crumb.
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An easy recipe for moist, cinnamon-spiced zucchini bread, perfect for using garden zucchini. This quick bread can be made into a loaf or muffins and is freezer-friendly.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchini)
  • 1 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line muffin tins with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
  3. In a separate bowl, beat the eggs, then whisk in the sugar and vegetable oil until well combined. Stir in the vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini and nuts, if using.
  6. Pour the batter into the prepared loaf pan or divide evenly among muffin cups.
  7. Bake for 50-65 minutes for a loaf, or 20-25 minutes for muffins, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For extra moistness, ensure your zucchini is well-drained after grating.
  • This bread freezes well. Wrap cooled loaves tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature.
  • You can substitute applesauce for half of the oil for a slightly lighter bread.
  • This recipe is a great base for meal planning, offering a delicious breakfast or snack option.

Nutrition

Find it online: https://gourmetgaze.com/zucchini-bread-moist-cinnamon-loaf/