Best 3 Wonderfully Moist Zucchini Bread Recipes

In the realm of baked goods, there lies a delectable treat that has captured the hearts of many: the wonderfully moist zucchini bread. This culinary delight offers a harmonious blend of flavors and textures, with its tender crumb, subtle sweetness, and delightful infusion of zucchini. As a versatile and adaptable recipe, there are countless variations to explore, each offering unique twists and flavor combinations. Whether you prefer a classic rendition with hints of cinnamon and nutmeg, or a zesty twist with the addition of lemon or orange zest, the possibilities are endless. Join us on a culinary adventure as we delve into the world of zucchini bread, discovering the secrets to achieving that perfect balance of moisture, flavor, and texture.

Here are our top 3 tried and tested recipes!

WONDERFULLY MOIST ZUCCHINI BREAD

Wonderfully Moist Zucchini Bread image

This zucchini bread is just amazing--you'd never know there are veggies in it! When I was first learning to cook, a beautiful Texan woman taught me a few things--one of them being this recipe. So, give it a try and enjoy! (Thanks Cindy!)

Provided by gypsysister

Categories Quick Breads

Time 21m

Yield 2 loaves

Number Of Ingredients 11

Ingredients

3 eggs
1 cup oil
2 1/4 cups sugar
2 cups zucchini, grated with skin on
1 1/2 tablespoons cinnamon
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons pure vanilla extract
1 cup chopped nuts (optional) or 1 cup raisins (optional)

Steps:

Beat eggs until fluffy.
Add oil, sugar, zucchini.
Add dry ingredients.
Add vanilla and if using , fold in nuts and raisins.
Bake at 350°F in 2 greased and floured loaf pans for approx 1 hour, or until toothpick comes out clean.

MOM'S ZUCCHINI BREAD

Mom's Zucchini Bread image

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Provided by v monte

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Steps:

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g

SUPER MOIST ZUCCHINI BREAD

Super Moist Zucchini Bread image

This zucchini bread is moist and easy to put together! These get eaten fast so watch out! Add some mashed bananas, shredded carrots, or raisins as well. Top with a crumble or frosting!

Provided by mcdonaldstkd

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h30m

Yield 24

Number Of Ingredients 11

Ingredients

3 cups grated zucchini
3 cups all-purpose flour
3 tablespoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup unsweetened applesauce
3 tablespoons vanilla extract
3 eggs
3 tablespoons butter, melted
1 cup chopped walnuts

Steps:

Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans or 2 12-cup muffin pans.
Place the zucchini in a strainer and set aside to drain into a bowl or sink.
Sift the flour, cinnamon, baking soda, baking powder, and salt together in a large bowl. Create a well in the middle of the flour mixture; combine the applesauce, vanilla, eggs, butter, walnuts, and drained zucchini in the center of the well. Mix until all ingredients are combined into a batter; pour into the loaf pans.
Bake the loaves in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for loaves or 25 minutes for muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 124 calories, Carbohydrate 15.2 g, Cholesterol 27.1 mg, Fat 5.4 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 190.9 mg, Sugar 1.7 g

Tips:

Use fresh zucchini: Fresh zucchini has a higher water content than older zucchini, which results in a moister bread. If you only have older zucchini, you can grate it and then squeeze out the excess moisture before using it in the recipe.
Don't overmix the batter: Overmixing the batter will result in a tough bread. Mix just until the ingredients are combined.
Use a loaf pan that is the right size: A 9x5 inch loaf pan is the perfect size for this recipe. If you use a larger loaf pan, the bread will be too thin and dry.
Bake the bread at the right temperature: The bread should be baked at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool completely before slicing: This will help the bread to hold its shape and prevent it from crumbling.

Conclusion:

Zucchini bread is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or dessert. It's also a great way to use up extra zucchini from your garden. With a few simple tips, you can make a moist and flavorful zucchini bread that everyone will love.