Moist Zucchini Bread Recipe
Dense, delicious, and moist zucchini bread recipe that's easy to make. Uses fresh or frozen shredded zucchini. Goes perfectly with a bowl of soup or a salad!
Servings 5 small loaves
Ingredients
- 1 cup canola oil
- 2 cups Sugar
- 4 eggs
- 1 teaspoon pure vanilla extract
- 3 cups Flour
- 2 teaspoons Cinnamon
- 1 teaspoon baking soda
- 1 teaspoon Baking Powder
- 1 teaspoon salt
- 2 cups shredded zucchini
- 1 cup finely chopped nuts (optional)
- 1 Tablespoon fresh grated lemon peel (optional)
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl beat together the sugar, oil/applesauce, eggs, and vanilla.
- In a separate bowl whisk together flour, cinnamon, baking powder, baking soda, and salt
- Add flour mixture to sugar mixture in two increments.
- Fold in zucchini, nuts, and lemon peel.
- Pour into prepared loaf pans and bake.
- Mini loaves: 20 min.
- Small loaves: 30-35 min.
- Large loaf: 55-60 min.
Notes
I prepare my baking pans with Baker's Joy.
Pan measurements:
mini: 2 1/2 x 4 in.
small: 3 x 5 1/2 in.
large: 5 x 9 in. Revised healthier substitutions: Substitute 1/2 cup unsweetened applesauce for 1/2 cup of the canola oil. Replace 1 cup of the white sugar with 1 cup of brown sugar.
mini: 2 1/2 x 4 in.
small: 3 x 5 1/2 in.
large: 5 x 9 in. Revised healthier substitutions: Substitute 1/2 cup unsweetened applesauce for 1/2 cup of the canola oil. Replace 1 cup of the white sugar with 1 cup of brown sugar.