Zucchini Bread Moist

Instructions

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, and nutmeg (if using). Set aside.
3. Combine Wet Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Add Zucchini: Stir in the grated zucchini. If very watery, gently press with paper towels, but don’t remove all moisture!
5. Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, stirring until just combined. Don’t overmix!
6. Add Mix-ins: Fold in nuts and/or raisins/chocolate chips (if using).
7. Bake: Pour batter into prepared pan, smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
8. Cool: Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Cooking Notes and Tips

• Zucchini Prep: No need to peel! Just wash well and grate with the peel on.
• Moisture Content: A little moisture is key to tenderness. Only lightly press very watery zucchini.
• Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freezes well – wrap tightly in plastic wrap and foil.

Variations

• Chocolate Zucchini Bread: Add 1/4 cup unsweetened cocoa powder to the dry ingredients and 1/2 cup chocolate chips.
• Lemon Zucchini Bread: Add 1 tablespoon lemon zest and 1 tablespoon lemon juice to the wet ingredients.
• Gluten-Free Zucchini Bread: Use a gluten-free flour blend.

Frequently Asked Questions (FAQs)

Can I use whole wheat flour?

Yes, substitute up to half the all-purpose flour with whole wheat flour. Using all whole wheat may result in a denser loaf.

How do I know when it’s done?

Insert a toothpick. If it comes out clean (or with just a few moist crumbs), it’s done. Avoid overbaking!

Can I freeze zucchini bread?

Yes! Wrap tightly in plastic wrap and foil. It will keep for up to 3 months. Thaw at room temperature.

Do I need to remove the seeds?

Only necessary for large zucchini with big seeds.

Conclusion

This delicious, moist, and easy zucchini bread is perfect for any occasion! Enjoy it as breakfast, a snack, or dessert. It’s a great way to use up extra zucchini and sneak in some veggies. Give it a try!