Zucchini bread is a beloved classic that transforms humble summer squash into a tender, flavorful loaf perfect for breakfast, snacks, or dessert. This super moist zucchini bread recipe from Alexandra’s Kitchen strikes the ideal balance of sweetness, spice, and moisture thanks to freshly grated zucchini and a careful mix of ingredients that keep it soft and delicious every time.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (120ml) vegetable oil or canola oil
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (about 2 medium) zucchini, grated and lightly packed
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (90g) mini chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Using a box grater, grate the zucchini on the medium holes. Place the grated zucchini in a clean kitchen towel and gently squeeze to remove excess moisture. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined. This ensures your spices and leavening agents are evenly distributed.
- In a large bowl, whisk the granulated sugar, brown sugar, and oil until smooth and well blended. Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.
- Fold the dry ingredients into the wet ingredients in two additions, mixing just until combined. Avoid overmixing to keep the bread tender and moist.
- Gently fold in the grated zucchini, nuts, and chocolate chips if using. The batter will be thick and slightly lumpy.
- Pour the batter into your prepared loaf pan and spread it evenly. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing to prevent it from becoming gummy.
Tips
- Grate and drain zucchini carefully: Too much moisture can make your bread soggy. Squeezing out excess water with a towel is key to achieving the perfect texture.
- Substitutions for oil: You can substitute melted coconut oil or unsweetened applesauce (for a lighter loaf) in equal amounts, but applesauce may reduce moisture slightly.
- Storage: Wrap cooled zucchini bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Don’t overmix: Overworking the batter develops gluten and results in a dense, tough bread instead of a soft crumb.
Serving Suggestions
Zucchini bread is delicious served warm or at room temperature. For breakfast, enjoy a slice with a smear of butter or cream cheese. It also pairs well with a cup of coffee or tea for a cozy snack. For an indulgent dessert, top with a dollop of whipped cream or a drizzle of honey.
Variations
Feel free to customize this recipe to suit your tastes or dietary needs. Add 1/2 cup raisins or dried cranberries for a chewy texture. Swap the nuts for sunflower seeds or omit them for a nut-free version. For extra spice, increase cinnamon to 1 1/2 teaspoons or add a pinch of ginger. You can also fold in shredded carrots or swap half the zucchini for grated apple for a subtly different flavor.
Storage and Reheating
Store your zucchini bread wrapped tightly in plastic wrap or in an airtight container. At room temperature, it stays fresh for about 3 days. Refrigerate for up to 7 days to extend shelf life, but bring it back to room temperature before serving for best flavor. You can also freeze zucchini bread for up to 3 months; wrap it well in plastic wrap and then foil or place in a freezer-safe bag. Thaw overnight in the refrigerator or at room temperature. To reheat, warm slices in a toaster oven or microwave for 15–20 seconds until just warm.
Frequently Asked Questions
Can I use frozen zucchini for this bread?
Frozen zucchini can work, but it must be fully thawed and very well drained to remove excess water. Otherwise, it may make the bread overly moist or soggy.
Do I need to peel the zucchini?
No need to peel the zucchini. The skin is tender and adds color and nutrients. Just wash well before grating.
Why is my zucchini bread dry?
Dry bread usually results from overbaking or not adding enough moisture. Check your oven temperature with an oven thermometer to avoid baking too long or too hot, and be sure to squeeze out only excess moisture—not all moisture—from the zucchini.
Can I make muffins instead of a loaf?
Absolutely! Bake the batter in a muffin tin lined with paper cups at 350°F (175°C) for about 20–25 minutes, or until a toothpick comes out clean.
Is this recipe gluten-free?
This version uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a 1:1 gluten-free baking flour blend and add 1/2 teaspoon xanthan gum if your blend doesn’t already include it.
How can I make this bread less sweet?
Reduce the granulated sugar to 3/4 cup and the brown sugar to 1/4 cup. The zucchini and spices still give great flavor without being overly sugary.
Zucchini bread is a versatile, crowd-pleasing treat that’s easy to customize and perfect for using up fresh garden produce. Following Alexandra’s Kitchen’s tips ensures a moist, tender loaf every time, making this recipe a reliable favorite to keep in your baking rotation.
Related
- Mini Fruit Galettes Recipe in 30 Minutes: Easy & Delicious Treats
- Miami University Dorm Floor Plans Guide: What to Expect and Choose
- Miami University Dorm Rooms Inspiration and Decor Ideas