STOP! This really is the BEST Zucchini Bread recipe you’ll ever need. It is moist but not gummy, soft but crisp on edges, sweet but not too sweet – let’s just say it’s perfect. AND here is why. . .
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What makes Zucchini Bread Easy?
Okay so the “easy” part has to do with the fact that this as a “quick” bread. Quick bread recipes use baking powder or baking soda to “leaven” or cause the bread to rise up – NOT yeast.
This means that you skip all the traditional bread steps of allowing to rise, proofing and all of that. A quick bead really is quick. From prep to mixing, you can have it in the oven in under 30 minutes.
Another thing that makes this bread easy and quick is that you don’t need to mix it very much. Yes, you cream the butter and sugar BUT after that just dump all the rest of the ingredients in and mix until JUST combined. The dough or batter will be beautifully lumpy and imperfect!
This recipe truly is a toss everything in a bowl kind of a recipe, pour in pans and bake. I promise, you will look like Betty Crocker and it will take you no time at all!
If you would like to make this EASY recipe even FASTER – bake your batter in muffin tins instead of a loaf pan. Muffins bake up in HALF the time of a loaf!
Okay, So what makes Zucchini Bread Moist?
A Good Fat
In order to get a rich, moist result in your quick bread you need a good fat. I prefer to use softened butter in this recipe as it gives a nice rich caramelized flavor when combined with the other ingredients.
The bread is super moist and well . . . BUTTERY when you bake with butter instead of oil or a “fake” fat like crisco.
The fruit or vegetable (see and Fruit or Veggie Swap ideas below)
The fruit/veg in this recipe adds moisture. You will notice there isn’t a lot of liquid ingredients. Eggs and the moisture from the fruit/veg are what create a nice oft and soft, moist texture.
A small amount of flour.
You may have noticed that compared to a traditional yeast bread there isn’t a lot of flour. This is relatively “wet” dough from the beginning. Moisture creates steam, air pockets, lovely rise and airy moistness to the resulting bread.
A very light hand with mixing.
You don’t need to mix or beat this bread to death. After the butter and sugars are creamed the other ingredients are added and mixed until the flour is JUST incorporated. You don’t necessarily want to activate a lot of gluten in the flour. By less mixing you get a more tender, moist bite.
A longer bake at a lower temperature.
This means your bread can slowly rise in the oven but also bake evenly on the inside and the outside. A 350 degree F bake in a convection oven is just right. Higher temperatures tend to result in the outside becoming “done” and over-baked while the inside is still gooey. We want low, slow bake to lock in moisture and avoid drying out.
The addition of the BROWN sugar
Brown sugar adds more moisture to the bread than white sugar alone. Brown sugar not only adds a depth of flavor it also creates a soft, moist quick bread.
Avoid these pitfalls when making Zucchini bread
- Don’t use the inner, seedy part of the zucchini – compost or discard that part and only shred up the firmer outer flesh.
- Don’t over-mix. This bread is FAST, QUICK and EASY because you don’t and shouldn’t spend a lot of time stirring and mixing.
- DO remove extra moisture by straining, squeezing or compressing zucchini (or squash)
- Don’t be anxious to crank up the temperature. This bread cooks low and slow for a reason – don’t crank up the heat or you’ll regret it.
What you will need to make Easy Moist Zucchini Bread
- 1 cup white sugar (you could certainly use more unprocessed sugars like raw cane sugar or maple sugar)
- 1 cup brown sugar
- 1 cup softened butter
- 6 cups shredded zucchini (blotted, drained, squeezed of excess liquid)
- 4 eggs
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 2 teaspoons soda
- 1 teaspoon salt
How to make Easy Moist Zucchini Bread
- Preheat oven to 350 degrees F.
- Slice zucchini in half length wise. Remove the very inner soft, seeded portion.
- Using a box grater or a food processor shred the zucchini. You will need 6 compressed cups after you have squeezed out excess water.
- Wrap zucchini in center of cheesecloth. Twist cheesecloth around zucchini to remove as much extra water as possible.
- In the bowl of a stand mixer or with a hand mixer cream together sugar and softened butter.
- Add eggs and vanilla. Mix well.
- Add flour, soda and salt and mix until flour is just mixed in.
- Butter/grease the inside of 2 loaf pans.
- Pour half of your zucchini bread mixture in each pan.
- Bake loaves on middle rack in 350 degree F oven for 45-60 minutes. Bread will look slightly poofed, feel slightly firm and not squishy when you lightly touch the middle and a toothpick inserted to the middle will come out clean.
How to make this Simple Zucchini Bread EVEN BETTER
Flavor Enhancements
Consider adding these additional flavorings and spices to ramp up the interest and flavor of your quick bread. Choose any ONE of these additional spice options to add warmth and flavor.
- Cinnamon (2 teaspoons)
- Pumpkin Spice (1/2 Tablespoon)
- Apple Pie Spice (1/2 Tablespoon)
Yummy Mix-ins
Add extra texture, flavor, interest and nutrition by adding different dried fruits, nuts or chocolate.
- Chopped Pecans or walnuts
- Raisins
- Chocolate Chips
Fruit or Veggie Swaps
How about turning this recipe into a completely DIFFERENT type of bread? No problem!
Simply replace the shredded zucchini with the following fruits or veggies. You could even do a half and half mix of any of these. All of the rest of the ingredients remain the same. The bake time for a loaf remains the same as well.
- Banana (6 ripe, mashed banana)
- Pumpkin (4 1/2 cups cooked pumpkin – drained of extra liquid)
- Carrot (5 cups shredded raw carrot – washed but no need to peel before shredding)
Here are some other wonderful bread recipes you are sure to love!
Traditional Homemade White Bread
5 Ingredient Artisan French Bread
Cauliflower Bread or Crust Replacement
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Simple Moist Zucchini Bread
STOP! This really is the BEST Zucchini Bread recipe you'll ever need. It is moist but not gummy, soft but crisp on edges, sweet but not too sweet - let's just say it's perfect. AND here is why. . .
Ingredients
- 1 cup Brown Sugar
- 1 cup Granulated White Sugar
- 1 cup softened butter
- 6 cups shredded zucchini (blotted, drained, squeezed of excess liquid)
- 4 eggs
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 2 teaspoons soda
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Slice zucchini in half length wise. Remove the very inner soft, seeded portion.
- Using a box grater or a food processor shred zucchini. You will need 6 cups.
- Wrap zucchini in center of cheesecloth. Twist cheesecloth around zucchini to remove as much extra water as possible. Alternatively you could spread shreded zucchini out on paper towels and blot dry.
- In the bowl of a stand mixer or with a hand mixer cream together sugar and softened butter.
- Add eggs and vanilla. Mix well.
- Add flour, soda and salt and mix until flour is well mixed in.
- Butter/grease the inside of 2 loaf pans.
- Pour half of your zucchini bread mixture in each pan.
- Bake loaves on middle rack in 350 degree F oven for 45-60 minutes. Bread will look slighly poofed, feel slightly firm and not squishy when you lightly touch the middle and a toothpick inserted to the middle will come out clean.
Notes
So many wonderful ADD-IN options for this bread: Chocolate chips, walnuts, cinnamon, pumpkin spice, raisins. Make it plain or add in extras to ramp up the flavor.
If you would like to make this quick bread into BANANA, carrot or pumpkin - simply replace the shredded zucchini with 6 ripe smashed bananas. It's really yummy too!
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This post may contain Amazon Affiliate Links, which means I make a small commission at no extra cost to you. See my full disclosure at homemakingwithoutfear.com. Furthermore as an Amazon Associate, I may earn from qualifying purchases.
