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
- 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)
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.
I prepare my baking pans with Baker's Joy.
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.