Learn how to make a delicious zucchini bread, moist, easy, and with just the slightest taste of cinnamon and vanilla. Zucchini bread also makes a great alternative breakfast quick bread and pairs perfectly with coffee or an on the go breakfast recipe idea.
Super Moist Zucchini Bread
Before you get started, make sure you preheat your oven, prep your pan and shred your zucchini. As with all breads, accurate measuring is important, so make sure you do not pack your flour tightly and to also level all dry ingredients appropriately.
I look forward to helping you make this recipe come to life!
- 1-1/2 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup white sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 2 cups fresh zucchini, shredded
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Best Zucchini Bread Recipe EVER!
Easy, Moist & Delicious Recipe Instructions for Perfect Quick Bread every time!
Preheat oven to 355 and grease a loaf pan. Set aside.
In a small mixing bowl, add flour, cinnamon, salt, baking soda, baking powder and mix well. Set aside.
In a separate bowl, add granulated sugar, eggs, oil and vanilla and mix well.
Add dry ingredients to wet ingredients and mix until combined.
Fold in grated zucchini pieces.
Pour batter into prepared loaf pan (prepared means cooking spray was added) and spread evenly.
Bake for 45-60 minutes or until toothpick inserted into the center comes out clean.
Let cool completely before removing from pan and slicing this delicious and soft zucchini bread recipe.
Makes 16 slices.
Common Bread Making Questions
Can you Freeze Zucchini Bread? Yes, you can freeze this zucchini bread recipe. The best way to freeze anything is to make sure its wrapped tightly from the elements. I typically wrap mine in plastic wrap very well (Double wrapping) and THEN in foil and THEN put in a gallon size freezer bag. Make sure you add on the date in a sharpie so you know how old it is. For freshness, remove and eat within 3 months.
How to defrost Zucchini Bread: To defrost your bread, pull out of freezer, unwrap and leave on counter (or in the fridge, it just takes longer) to defrost naturally to room temp. As far as freezing by slice, I do not recommend it as the pieces can get drier. Its better to freeze entire loafs if possible.
Best way to Shred Zucchini for Bread Making: I shred my zucchini in a food processor with the shred blade. Additionally you could also grate the zucchini.
Best way to Store Zucchini Bread : The best way I have learned to keep bread soft and moist longer, is to first wrap with plastic wrap well. Then put foil around zucchini bread tightly. This is the method I also use for my pumpkin breads and while the bread never lasts long in this house, every slice is as soft as the day it was baked.
On the Go bread: Slice and wrap each individual piece in plastic wrap and then foil for a quick to grab breakfast or snack, perfect for school mornings!
Does zucchini bread have to be refrigerated? No, it does not, but the fridge will extend the life of the bread.
Why does my zucchini bread fall in the middle? The number one reason zucchini bread falls in the middle is that the pan is overfilled. Making sure the pan does not have too much batter (only 2/3rd worth) is the best way to avoid a sunken middle. Additionally always using fresh ingredients with little moisture makes a difference in baking.
Should you peel zucchini for zucchini bread? No, do not peel your zucchini to make the bread. Simply use grated zucchini or shredded zucchni with its very pretty skin on the outside. It makes the loveliest color in zucchini bread and will taste perfect!
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If you made this recipe or altered it in any way and want to share, we encourage you to leave us a comment. I love hearing if you enjoyed this recipe and any of your delicious alternatives. I read all comments!
~Trisha
Zucchini Bread - The Best Easy & Moist Recipe!
Ingredients
- 1-1/2 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 2 cups fresh zucchini shredded
Instructions
- Preheat oven to 355 and grease a loaf pan. Set pan aside.
- In a small mixing bowl, add flour, cinnamon, salt, baking soda, baking powder and mix well. Set aside.
- In a separate bowl, add sugar, eggs oil and vanilla and mix well.
- Add dry ingredients to wet and mix until combined. Fold in zucchini pieces.
- Pour zucchini batter into prepared loaf pan and spread evenly.
- Bake bread for 45-60 minutes or until toothpick inserted into the center comes out clean.
- Let cool completely before removing from pan and slicing.
- Makes approximately 16 slices.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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