Green Zucchini Moist Bread (Print View)
Tender quick bread packed with grated green zucchini and warm spices, ideal for breakfast or snacks.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp baking powder
04 - 1/2 tsp salt
05 - 1 1/2 tsp ground cinnamon
06 - 1/4 tsp ground nutmeg
→ Wet Ingredients
07 - 2 large eggs
08 - 1/2 cup vegetable oil
09 - 1/2 cup granulated sugar
10 - 1/2 cup light brown sugar, packed
11 - 1 tsp pure vanilla extract
→ Vegetables & Add-ins
12 - 2 cups finely grated green zucchini, excess moisture squeezed out
13 - 1/2 cup chopped walnuts or pecans (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
02 - Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl until evenly blended.
03 - Beat eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract in a large bowl until well combined and smooth.
04 - Stir grated zucchini into the wet mixture until evenly distributed throughout.
05 - Add dry ingredients to wet ingredients. Fold gently until just incorporated, being careful not to overmix.
06 - Fold in chopped walnuts or pecans if desired.
07 - Pour batter into prepared loaf pan and smooth top. Bake for 50 to 60 minutes until toothpick inserted into center comes out clean.
08 - Let bread cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The moisture from zucchini creates bread that stays fresh for days unlike other quick breads that dry out
- Its one of those rare treats that makes you feel virtuous for eating vegetables for breakfast
02 -
- Squeezing excess moisture from grated zucchini prevents soggy centers
- Overmixing develops gluten and creates tough bread instead of tender
03 -
- Room temperature ingredients blend more smoothly than cold ones
- Start checking at 50 minutes since ovens vary wildly