Deliciously Moist Zucchini Bread Recipe: A Flavorful Treat!

If you’re looking for a delightful and easy-to-make treat, look no further than Zucchini Bread! This moist and light bread is flavorful, making it a favorite among kids and adults. Let’s dive into the simple recipe and whip up this delicious delight.

Here is what you need to make Zucchini Bread:

Tools:

• Mixing Bowls
• Whisk
• Measuring Cups and Spoon
• Liquid Measuring Cup
• 8 x 4-inch Loaf Pan
• Parchment Paper

Ingredients:

• 2 cups all-purpose flour
• 1 cup brown sugar
• 1/2 granulated sugar
• 2 teaspoons baking soda
• 1 tablespoon cinnamon
• 1 teaspoon salt
• 3 large eggs at room temperature
• 2 cups packed shredded zucchini
• ¾ cup vegetable oil
• 1/2 cup sour cream
• 1 tablespoon vanilla extract
• 1 ½ cups walnuts, chopped (optional)

Instructions:

Preheat your oven to 350˚F and prepare two 8×4 inch loaf pans by spraying with cooking spray.

Combine the all-purpose flour, brown sugar, granulated sugar, baking soda, cinnamon, and salt in a medium bowl. Give it a gentle whisk to mix everything, then set the bowl aside.

Now, take a large bowl and beat the eggs in it. Add the grated zucchini, vegetable oil, sour cream, and vanilla to the eggs. Mix all these wet ingredients until well combined.

Add the dry ingredients to the wet mixture. Stir them in gently until just combined. Don’t overmix; we want the bread to be nice and light!

Next, fold the chopped walnuts into the batter if desired. They will add a delightful crunch and nutty flavor to the bread.

Now, divide the batter evenly between the two prepared loaf pans.

Bake the zucchini bread in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean. This is our surefire way to know it’s perfectly baked!

Once done, take the pans out of the oven and allow them to cool for about 5 minutes. Then, gently remove the bread from the pans and place them on a wire rack to cool completely.

Notes:

• For grating the zucchini, use the larger side of a cheese grater—no need to peel it unless you have a very large garden zucchini with thick skin.
• If your zucchini is extra large, you may want to scrape some of the seeds before using it in the recipe.
• Don’t squeeze the zucchini dry; its moisture is essential for creating this bread’s moist texture.
• If you plan to keep the zucchini bread for over two days, consider freezing it to maintain its freshness.

Tips for Great Zucchini Bread:

• Ensure ingredients are at room temperature.
• Combine the dry ingredients with a whisk, which acts like sifting the flour.
• Cooking times can vary slightly, so check the bread early.
• Bake until a toothpick or cake tester inserted in the center comes clean.

Enjoy your homemade Zucchini Bread as a delightful snack, breakfast treat, or even a thoughtful gift to share with friends and family. Its heavenly taste and light texture will make it a regular favorite in your baking repertoire! Happy baking!

This is Renee “Doing what I Love”

Zucchini Bread

Renee Dalton

If you're looking for a delightful and easy-to-make treat, look no further than Zucchini Bread! This moist and light bread is flavorful, making it a favorite among kids and adults. Let's dive into the simple recipe and whip up this delicious delight.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert, Quick Bread

Cuisine American

Servings 24

Calories 208 kcal

Ingredients

  

• 2 cups all-purpose flour
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 tsp baking soda
• 1 tbsp cinnamon
• 1 tsp salt
• 3 large eggs at room temperature
• 2 cups packed shredded zucchini
• ¾ cup vegetable oil
• ½ cup sour cream
• 1 tbsp vanilla extract
• 1 ½ cups walnuts, chopped (optional) 

Instructions

 

• Preheat your oven to 350˚F and prepare two 8x4 inch loaf pans by spraying with cooking spray.
• Combine the all-purpose flour, brown sugar, granulated sugar, baking soda, cinnamon, and salt in a medium bowl. Give it a gentle whisk to mix everything, then set the bowl aside.
• Now, take a large bowl and beat the eggs in it. Add the grated zucchini, vegetable oil, sour cream, and vanilla to the eggs. Mix all these wet ingredients until well combined.
• Add the dry ingredients to the wet mixture. Stir them in gently until just combined. Don't overmix; we want the bread to be nice and light!
• Next, fold the chopped walnuts into the batter if desired. They will add a delightful crunch and nutty flavor to the bread.
• Now, divide the batter evenly between the two prepared loaf pans.
• Bake the zucchini bread in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean. This is our surefire way to know it's perfectly baked!
• Once done, take the pans out of the oven and allow them to cool for about 5 minutes. Then, gently remove the bread from the pans and place them on a wire rack to cool completely.

Notes

• For grating the zucchini, use the larger side of a cheese grater—no need to peel it unless you have a very large garden zucchini with thick skin.
• If your zucchini is extra large, you may want to scrape some of the seeds before using it in the recipe.
• Don't squeeze the zucchini dry; its moisture is essential for creating this bread's moist texture.
• If you plan to keep the zucchini bread for over two days, consider freezing it to maintain its freshness.