Here is a delicious zucchini bread recipe that combines the best elements.
Ingredients:
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 1¾ cup granulated sugar
- 2 cups grated zucchini (you’ll need two medium zucchinis; do not wring out the liquid)
- 2 sticks (1 cup) unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts, lightly toasted if desired
- ½ cup currants or raisins (optional)
- 1 cup chocolate chips (optional)
Instructions:
- Preheat the Oven:
- Preheat the oven to 325°F (165°C). Grease two 8½ x 4½-inch loaf pans with nonstick cooking spray.
- Mix Dry Ingredients:
- In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Use a whisk to mix well.
- Mix Wet Ingredients:
- In a large bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract; using a wooden spoon or rubber spatula, stir to combine.
- Combine Wet and Dry Ingredients:
- Add the dry ingredients to the liquid mixture and mix until just combined. Add the nuts and currants, then divide the batter evenly into the prepared pans.
- Bake:
- Bake for 60 to 65 minutes, or until a cake tester comes out clean. Set the pans on a wire rack and let cool for about 10 minutes, then turn the loaves out onto rack to cool completely.
Optional Add-ins:
- You can add chocolate chips instead of nuts and currants. Use about 1 cup of chocolate chips and ensure the total add-ins do not exceed 1½ cups.
Freezer-Friendly Instructions:
- The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Tips For Making Zucchini Bread Extra Moist
Here are some key tips for making extra moist zucchini bread:
- Use both oil and applesauce or sour cream in the batter. The oil adds moisture while the applesauce or sour cream provides extra richness and tenderness. You can substitute applesauce for up to half the oil called for in the recipe.
- Don’t wring out the grated zucchini. The moisture from the zucchini is essential for keeping the bread moist. Simply grate it and stir it right into the batter.
- Toss the grated zucchini with the dry ingredients before adding the wet ingredients. This helps absorb some of the moisture from the zucchini and improves the texture.
- Don’t overmix the batter. Overmixing develops gluten which can lead to a tough, dense texture. Mix just until the ingredients are combined.
- Use both brown sugar and granulated sugar. The brown sugar adds moisture and flavor.
- Bake until a toothpick inserted in the center comes out mostly clean. Overbaking can dry out the bread. Start checking for doneness around 55 minutes.
- Let the bread cool completely before slicing. Cutting into it while still warm can cause it to fall apart. Cool it in the pan for 10 minutes, then transfer to a wire rack.
