As we were driving down a few country roads this week we noticed a common theme —boxes, tables, and bags of “Free Produce” resting on the side of the road.  We even saw one sign that begged the passerby to “PLEASE take some zucchini”.

Zucchini producing heavily

Just like our neighbors, we are fortunate enough to have a plentiful crop of zucchini in our garden this year.  We have sauteed, steamed, and roasted it in almost every lunch and dinner dish this week.  Jim isn’t a big fan of this vegetable – so of course, I have to camouflage it with the other ingredients. He eats it, and doesn’t even know it! 🙂  However, one thing that he (and the rest of our family and friends) is more than happy to eat is Zucchini Bread.

The secret to making zucchini bread irresistible is to make sure that it is moist. There is nothing worse than taking your first bite and have it crumble right into your hand.  I have tried several recipes to make this bread moist and delicious – I have used juice, applesauce, and various oils and shortenings.  The best recipe is this classic one that provides the perfect amount of moisture, which make this the ‘go-to’ zucchini bread recipe in our house.

Feel free to make a few extra loaves to freeze later – or you can even freeze the extra zucchini that you have (or picked up from a neighbor or the side of the road) to make this recipe later in the year.

Moist and Delicious Zucchini Bread Recipe

*makes 2 loaves

Ingredients:
3 cups all-purpose flour

1 teaspoon salt

1 teaspoon of baking soda

1 teaspoon baking powder

2 teaspoons of cinnamon

1 teaspoon ginger

1 cup white sugar

1 cup vegetable oil

1 cup packed brown sugar

3 eggs

2 teaspoons vanilla extract

2-3 cups grated zucchini

Instructions:

*preheat oven to 325 degrees

1. In a large bowl combine, flour, salt, baking soda, baking powder, cinnamon, ginger. Whisk until combined and set aside.

2. In a mixing bowl (using a paddle attachment if applicable), combine white sugar and oil –  mix until creamy.

3. Add brown sugar, eggs, & vanilla. Mix until combined.

4. Slowly add the dry mixture into the wet mixture and mix until combined. * Mixture will be thick.

5. Grate the zucchini and fold it into the batter. * The liquid in the zucchini will make the batter thinner.

Zucchini bread cooling after being removed from the oven.
Zucchini bread cooling after being removed from the oven.

6. Pour half of the batter into a greased and floured loaf pan. Repeat to fill the other loaf pan.

7. Bake for 45-60 minutes. It is a done when you insert a toothpick and it comes out clean.

Enjoy!

**If you would like to receive our Recipe Of The Week – be sure to sign up to follow the blog via email in the right hand column, “like” us on  the Facebook, or follow us on Twitter.

Mary and Jim



15 thoughts on “Moist and Delicious Zucchini Bread Recipe

  • August 13, 2016 at 8:14 pm
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    This is a wonderful recipe, and I’m using it to make muffins which can be frozen. I also used melted raw coconut oil instead of vegetable oil and had great results.

    Love your site!
    Sharon

  • August 12, 2015 at 8:33 pm
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    you can just save it to your desktop and then print from that saved document. It works every time.

  • July 21, 2014 at 2:31 pm
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    I replied once but it didn’t work so here is a shorter version. We need the recipe for gluten free people PLEASE! What kind of non-wheat flour works best, etc.? THX!

  • July 21, 2014 at 2:28 pm
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    This looks wonderful! But PLEASE include how to do it GLUTEN FREE! What flour works best for all my kids and friends who can’t eat wheat products. We really need more recipes we can use too. THX!

  • July 18, 2014 at 3:29 pm
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    I made this recipe yesterday and the whole family enjoyed it for breakfast today. The small changes I made were: I used all organic cane sugar and only put in 1 1/2 cups. This was plenty sweet for us. I loved how it turned out! Wonderful recipe. Usually I dislike zuke breads due to it turning out greasy, this is my new go-to recipe! Love it and thanks for taking the time to share it!

  • July 17, 2014 at 5:42 pm
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    Thanks for sharing this, I have never made it and have zucchini EVERYWHERE! 🙂

  • July 14, 2014 at 8:36 pm
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    Yum! Zucchini is one thing we don’t grow but every time I see a recipe like this I kick myself for not! This bread looks delicious and oh so luck!

  • July 14, 2014 at 7:22 pm
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    looking for a strawberry recipe…not a cheesecake but something good…any ideas??

  • July 12, 2014 at 8:29 pm
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    What perfect timing. I just found a bag of zucchini on the clearance rack at the produce market yesterday and wondered what to do with it. Zucchini won’t be in here in Michigan for a little bit yet, but I hope I run into some roadside signs offering free produce too. Thank you for sharing. I am going to have to try this tomorrow morning for breakfast.

  • July 11, 2014 at 12:18 pm
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    Amazing! I have a huge zucchini that needs to be put to use

  • July 11, 2014 at 10:23 am
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    What sized bread pans do you use for this recipe? Also, am a novice. Do you peel zucchini first or grate whole thing?

    Thank you,
    Lynn

    • July 11, 2014 at 10:40 am
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      You can use any standard size bread pans – I used two different sizes and types. You might have to adjust the cooking time depending on the sizes. And no, you don’t have peel the zucchini – just grate it whole. Good luck!

  • July 11, 2014 at 8:45 am
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    Mary and Jim,

    I enjoy your recipes and attempt to print them but have no luck. Wondering if anyone else has the same problem.

    • July 11, 2014 at 10:42 am
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      Patrice – we currently don’t have a print button on our site, however we hope to figure out a way to add one in the future. In the mean time, we suggest copying and pasting it into a word document in order for it to be printed. Thanks!

Comments are closed.

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