Best 3 Moist Zucchini Bread Recipes

Zucchini bread is a moist and flavorful quick bread that is the perfect way to use up your summer zucchini harvest. This classic recipe combines shredded zucchini, all-purpose flour, sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, eggs, vegetable oil, and vanilla extract to create a tender and delicious loaf. For a sweeter bread, try the Chocolate Zucchini Bread recipe, which adds chocolate chips to the batter. For a healthier option, the Skinny Zucchini Bread recipe uses whole wheat flour, applesauce, and honey instead of refined sugar. And for a truly unique flavor, try the Lemon Zucchini Bread recipe, which adds lemon zest and juice to the batter. No matter which recipe you choose, you're sure to enjoy this classic summer treat.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

MOIST ZUCCHINI BREAD

Moist Zucchini Bread image

This recipe was given to me over 40 years ago. I cut the recipe in half, and tweaked to my liking! It is so delicious and moist, a real keeper! We love it! Hope you give it a try!

Provided by Debbie Sue

Categories Other Breads

Time 1h

Number Of Ingredients 11

Ingredients

3 eggs
2 tsp lime peel, grated
2 c sugar
2 c zucchini, grated
1 c vegetable oil
2 1/2 tsp vanilla extract
2 c flour
1 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 c walnuts, chopped

Steps:

1. With a spoon, beat eggs and sugar together. Add all ingredients, except zucchini and nuts. Mix well.
2. Now, stir in grated zucchini and chopped nuts.
3. Pour into 2 greased and floured loaf pans. (makes 6 cups of batter, to divide) Bake at 350 degrees for 1 hour, or until toothpick comes out clean when tested for being done.
4. Enjoy!

Tips:

Use fresh zucchini. Fresh zucchini has a higher water content than older zucchini, which will result in a moister bread.
Grate the zucchini finely. This will help the zucchini distribute evenly throughout the bread and prevent it from becoming too watery.
Don't overmix the batter. Overmixing can result in a tough, dry bread.
Bake the bread until a toothpick inserted into the center comes out clean. This will ensure that the bread is cooked through.
Let the bread cool completely before slicing it. This will help the bread hold its shape and prevent it from crumbling.

Conclusion:

Zucchini bread is a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. With its moist texture and sweet flavor, zucchini bread is a surefire hit with people of all ages. So next time you have some extra zucchini on hand, give this recipe a try. You won't be disappointed!