Zucchini Bread Moist

Instructions

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

Zucchini Prep: No need to peel! Just wash and grate.
Moisture Content: A little moisture is good! Lightly press 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!

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

Yes, substitute up to half with whole wheat flour. Using all whole wheat may make it denser.

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

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

Only if your zucchini is large and has big seeds.

Enjoy this delicious and easy zucchini bread! Perfect for any occasion!