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sliced moist zucchini bread recipe
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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!
Course Bread
Cuisine American
Keyword moist zucchini bread recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings 5 small loaves
Author Ann Drake

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.