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Zucchini Bread That Stays Super-Moist Every Time — Reliable Loaf for Brunch Pinterest recipe pin

Super-Moist Zucchini Bread

A reliably super-moist zucchini bread with brown-sugar notes, a soft crumb, and clear tips to avoid a soggy center.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 –10 slices
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg optional
  • 1/2 cup granulated sugar
  • 3/4 cup packed light brown sugar divided
  • 2 large eggs
  • 1/3 cup vegetable oil see notes for butter swap
  • 1 teaspoon vanilla extract
  • 1 tablespoon hot water
  • 1 3/4 cups shredded zucchini well drained (about one medium zucchini, 8–10 oz)
  • 1/2 cup chopped toasted walnuts or 1/2 cup chocolate chips optional
Optional topping
  • 1 tablespoon turbinado or coarse sugar for sprinkling optional

Equipment

  • 1 9x5-inch loaf pan (or 10x5-inch for heavier zucchini)
  • 1 Box grater or food processor with grating disk
  • 1 Fine-mesh sieve or clean kitchen towel

Method
 

Prepare the zucchini and pan
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan or line it with parchment; if using a lot of zucchini (close to 1 pound) consider a 10x5-inch pan for even baking.
  2. Grate the zucchini on the large holes of a box grater or with a food processor and place it in a fine-mesh sieve set over a bowl; let sit 10–15 minutes, pressing periodically with the back of a spoon to remove excess surface liquid.
Make the batter
  1. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
  2. In a large bowl whisk the granulated sugar with 1/2 cup of the packed brown sugar and the eggs until smooth, then whisk in the oil and vanilla.
  3. Stir the remaining 1/4 cup packed brown sugar into 1 tablespoon hot water until dissolved and whisk the syrup into the wet mixture.
  4. Fold the dry ingredients into the wet ingredients until mostly combined, then fold in the drained shredded zucchini and the optional chopped nuts or chocolate chips; do not overmix.
Bake
  1. Spoon the batter into the prepared loaf pan, smooth the top, and sprinkle with coarse sugar if using.
  2. Bake at 350°F for 55–65 minutes, checking at 50 minutes. The loaf is done when the top is golden and a toothpick inserted near the center comes out with a few moist crumbs or an instant-read thermometer reads 200–205°F.
  3. If the top browns too quickly, tent loosely with foil for the final 10–15 minutes.
  4. Let the bread cool in the pan for 10–15 minutes, then remove to a rack and cool completely before slicing.

Notes

Press shredded zucchini briefly to remove excess water; a few tablespoons of liquid removed prevents a gummy center. If using melted butter instead of oil, cool it before adding. For muffins bake 18–22 minutes at 350°F; for mini loaves bake 28–34 minutes. Store wrapped at room temperature for 2 days or in the refrigerator up to 4 days; freeze up to 3 months.