Easiest Zucchini Bread (Super Moist and Soft Results!)
This Zucchini Bread is deliciously moist and flavorful and combines the natural goodness of zucchini with a hint of warm spices like cinnamon. Plus, it's easy!
Course Bread
Cuisine American
Keyword Zucchini Bread
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
10 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 2bread loaves
Author Valya's Taste of Home
Ingredients
Zucchini Bread Dry Ingredients
3 - 4cups- all purpose flour (adding more flour, results in less moist bread)
1tsp.- sea salt
1tsp.- baking soda
1tsp.- baking powder
3tsp.- ground cinnamon
1cup- organic sugar
1 ¼cup- brown sugar
Zucchini Bread Wet Ingredients
3 -eggs
3tsp.- vanilla extract
¾cup- olive oil
3cupsor 2 small zucchini
Instructions
How to Make Zucchini Bread
Making this delicious Zucchini Bread is easier than you think. Here's how to make them at home step by step:
Start by preheating your oven to 350 ℉ (180 ℃).
Measure out and combine all dry the ingredients; all-purpose flour, sea salt, baking soda, baking powder, and ground cinnamon. Using a hand whisker, whisk all the dry ingredients together. Set aside until ready for use.
Rinse and grate the zucchini and set it aside until ready for use. Personally, I prefer using a carrot grater to grate zucchini, but you can also use a box grater or food processor.
In a large bowl of an electric mixer, add eggs, sugar, and brown sugar, then beat on high for 5 minutes or until the batter is pale in color.
Then add vanilla and oil and beat once more on medium just until combined.
Finally, stir in stir in dry ingredients in two additions, alternating with adding shredded zucchini, and gently mix everything on low for 2 minutes or until combined.
Grease two 9 x 5-inch loaf pans with unsalted butter. Pour half of the batter into one pan and the other half into the second pan.
Bake two loaves (two bread pans) at 350 ℉ (180 ℃) for 50 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
Remove from the oven. Cool the bread in pans for 10 minutes before transferring it onto a cooling rack.
Now remove the bread from the pans and transfer it onto a wire cooling rack to cool completely before slicing.
Notes
This zucchini bread recipe should keep for at least 2 or 3 days at room temperature. Keep zucchini bread in an airtight container, so it doesn't get stale. If your zucchini bread is still hanging around after 3 days, you might want to refrigerate it.
Zucchini bread definitely freezes well. It can remain frozen for two to three months if properly wrapped.
Slice the bread before freezing that way, you won't have to thaw and refreeze the entire loaf every time you want a slice or two.