Moist Zucchini Bread Recipe
Nothing beats the comfort of homemade bread fresh from the oven. This moist zucchini bread recipe transforms humble garden vegetables into a delicious dessert.
Equipment
- Large mixing bowl
- Electric mixer
- 9x5 inch loaf pan
- Grater for zucchini
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups grated zucchini
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Grease your loaf pan well.
- Grate zucchini using medium holes.
- Don't squeeze out excess moisture.
- Mix flour, baking soda, salt, and cinnamon together.
- Beat eggs and sugar until light and fluffy.
- Add oil and vanilla to egg mixture.
- Fold dry ingredients into wet ingredients gently.
- Stir in grated zucchini until just combined.
- Pour batter into prepared loaf pan evenly.
- Bake for 55-60 minutes until golden brown.
- Cool in pan for 10 minutes first.
- Transfer to wire rack to cool completely.
Notes
- Don't overmix batter to keep bread tender
- Use fresh zucchini for best moisture content
- Test doneness with toothpick in center
- Store covered for up to 5 days
- Wrap slices individually for lunch boxes