Easy and Moist Zucchini Bread Recipe - Must Try

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 2 Large Eggs (room temperature)
• ½ cup Extra Light Olive Oil (can substitute canola or vegetable oil)
• 1 cup Granulated Sugar
• 2 teaspoons Vanilla Extract (homemade or store‑bought)
• 1 pound Zucchini (about 2 medium zucchini, trimmed and grated (≈3 cups))
• ½ cup Pecans (chopped, optional)
• 2 tablespoons Unsalted Butter (softened, for greasing pans)
• 2 sheets Parchment Paper (cut to fit 8×4 pans)

Instructions

1. Preheat Oven & Prepare Pans

   Preheat the oven to 350°F (177°C) with a rack in the center. Generously butter two 8×4 inch metal baking pans, then line the bottom of each with a parchment paper sheet, pressing the buttered surface onto the paper so it sticks.

   Time: PT10M

   Temperature: 350°F

2. Mix Dry Ingredients

   In a large mixing bowl, combine 2 cups all‑purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp ground cinnamon. Whisk until well blended and lightly aerated.

   Time: PT3M

3. Combine Wet Ingredients

   In a second large mixing bowl, whisk together 2 room‑temperature eggs, ½ cup extra light olive oil, 1 cup granulated sugar, and 2 tsp vanilla extract until the mixture is smooth and slightly thickened.

   Time: PT3M

4. Incorporate Dry into Wet

   Add the dry‑ingredient mixture to the wet bowl. Whisk until the batter is smooth with no visible flour lumps.

   Time: PT3M

5. Grate Zucchini

   Trim the ends off 1 lb zucchini (about two medium). Grate on the large holes of a box grater. Measure out 3 cups grated zucchini; excess can be saved for fritters.

   Time: PT5M

6. Fold Zucchini Into Batter

   Gently fold the grated zucchini into the batter until evenly distributed. The batter will be thick.

   Time: PT2M

7. Add Optional Pecans

   If using, fold ½ cup chopped pecans (or walnuts) into the batter.

   Time: PT1M

8. Port Batter Evenly

   Using a kitchen scale (or measuring cup), divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.

   Time: PT2M

9. Bake

   Place the pans in the center of the preheated oven and bake for 50–60 minutes, until the tops are puffed and a toothpick inserted into the center comes out clean.

   Time: PT55M

   Temperature: 350°F

10. Cool in Pans

    Remove the pans from the oven and let the loaves cool in the pans for 10–15 minutes.

    Time: PT12M

11. Transfer to Wire Rack

    Run a thin knife around the edges, lift the parchment paper, and turn the loaves onto a wire rack. Allow to cool completely to room temperature before slicing.

    Time: PT30M

12. Slice and Serve

    Using a serrated knife, slice the bread into even pieces. Serve warm or at room temperature, optionally with whipped honey butter.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

3 g

Carbohydrates

30 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour (use 1½ cups)
• Instead of Ground Cinnamon: Ground nutmeg (¼ tsp)
• Instead of Large Eggs: Flax egg (2 tbsp ground flax + 6 tbsp water)
• Instead of Extra Light Olive Oil: Canola oil, Vegetable oil
• Instead of Granulated Sugar: Coconut sugar (1 cup)
• Instead of Vanilla Extract: Almond extract (½ tsp)
• Instead of Zucchini: Yellow squash (same amount)
• Instead of Pecans: Walnuts, Almonds
• Instead of Unsalted Butter: Margarine

Equipment Needed

• Large Mixing Bowl
• Whisk
• Box Grater
• 8×4 Inch Metal Baking Pan
• Kitchen Scale (optional)
• Oven
• Wire Rack
• Serrated Knife

Critical Steps — Do Not Skip

• Measuring exactly 3 cups grated zucchini to avoid a dense loaf.
• Ensuring the batter is smooth with no flour lumps before adding zucchini.
• Baking until a toothpick comes out clean; under‑baking leads to soggy centers.
• Cooling the loaves in the pans then transferring to a rack to prevent steaming.

Chef Tips from the Video

• Toast the pecans before chopping for extra nuttiness.
• Add a pinch of orange zest to the batter for a bright citrus note.
• If you prefer a sweeter loaf, increase sugar to 1¼ cups.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap or store in an airtight container for up to 4 days.

Freezer: Slice loaves, wrap each slice in foil then a freezer bag; freeze up to 2 months.

Room temperature: Best consumed within 1 day at room temperature; otherwise refrigerate.

Make-Ahead Tips

• Bake the loaves a day ahead; they stay moist and develop flavor.
• Freeze sliced portions for quick breakfast toast; reheat in a toaster or microwave.

Frequently Asked Questions