The Ultimate Moist Zucchini Bread Recipe (With Toasted Nuts)

Why Make This Recipe

Zucchini bread is a delightful treat that perfectly blends sweetness with moistness. This Ultimate Moist Zucchini Bread Recipe stands out because it incorporates toasted nuts, which add a lovely texture and nutty flavor. With simple ingredients and easy steps, you can bake a loaf that’s perfect for breakfast, a snack, or dessert. Plus, it’s a clever way to use up those extra zucchinis from your garden or the local farmer’s market.

How to Make The Ultimate Moist Zucchini Bread

Ingredients

• 2 cups (250g) All-Purpose Flour
• 1 tsp (5g) Baking Soda
• 1/2 tsp (2.5g) Baking Powder
• 1/2 tsp (3g) Fine Sea Salt
• 1 1/2 tsp (4g) Ground Cinnamon
• 1/4 tsp (0.5g) Ground Nutmeg
• 3/4 cup (150g) Granulated Sugar
• 1/4 cup (55g) Packed Light Brown Sugar
• 2 Large Eggs (at room temperature)
• 1/2 cup (120ml) Vegetable Oil
• 2 tsp (10ml) Pure Vanilla Extract
• 1 1/2 cups (190g) Grated Zucchini (lightly squeezed)
• 3/4 cup (90g) Chopped Walnuts or Pecans (toasted)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Toast the chopped nuts on a baking sheet for 5-7 minutes until fragrant.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
4. In a large bowl, whisk the granulated sugar, brown sugar, and eggs until pale.
5. Slowly whisk in the vegetable oil, followed by the vanilla extract.
6. Add the lightly squeezed grated zucchini to the wet ingredients.
7. Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined.
8. Gently fold in the toasted nuts.
9. Pour the batter into the prepared pan and bake for 55-65 minutes, or until a skewer inserted into the center comes out clean.
10. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

How to Serve The Ultimate Moist Zucchini Bread

You can serve this zucchini bread warm or at room temperature. Slice it and enjoy it plain, or add a spread of butter for extra richness. It’s also delicious with a smear of cream cheese or a dollop of your favorite jam.

How to Store The Ultimate Moist Zucchini Bread

To store your zucchini bread, wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to 3 days. For longer storage, slice the bread and place it in an airtight container in the freezer for up to 3 months. Thaw slices as needed.

Tips to Make The Ultimate Moist Zucchini Bread

• Squeeze out excess moisture from the grated zucchini to prevent the bread from becoming too wet.
• Make sure your eggs are at room temperature for better mixing.
• Don’t overmix the batter; folding just until combined will make your bread light and fluffy.
• Feel free to add in other ingredients like chocolate chips or dried fruits for added flavor.

Variation

You can change things up by using different nuts or even swapping the zucchini for other shredded vegetables, like carrots. Adding spices such as ginger or cloves can also give your bread a unique twist.

FAQs

Can I make this zucchini bread gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend that measures 1:1.

How can I enhance the flavor of the bread?
You can add shredded coconut, chocolate chips, or even a sprinkle of citrus zest for a fresh twist.

Can I use frozen zucchini for this recipe?
Absolutely! Just make sure to thaw it and squeeze out excess moisture before using it in the recipe.

Enjoy baking and savoring this Ultimate Moist Zucchini Bread! It’s a great way to treat yourself and share with family and friends.

Ultimate Moist Zucchini Bread

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• Author: jena
• Total Time: 80 minutes
• Yield: 1 loaf (8 servings) 1x
• Diet: Vegetarian

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Description

A delightful zucchini bread recipe blending sweetness with moistness, enhanced by toasted nuts for added texture.

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Ingredients

Scale 1x2x3x

• 2 cups (250g) All-Purpose Flour
• 1 tsp (5g) Baking Soda
• 1/2 tsp (2.5g) Baking Powder
• 1/2 tsp (3g) Fine Sea Salt
• 1 1/2 tsp (4g) Ground Cinnamon
• 1/4 tsp (0.5g) Ground Nutmeg
• 3/4 cup (150g) Granulated Sugar
• 1/4 cup (55g) Packed Light Brown Sugar
• 2 Large Eggs (at room temperature)
• 1/2 cup (120ml) Vegetable Oil
• 2 tsp (10ml) Pure Vanilla Extract
• 1 1/2 cups (190g) Grated Zucchini (lightly squeezed)
• 3/4 cup (90g) Chopped Walnuts or Pecans (toasted)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Toast the chopped nuts on a baking sheet for 5-7 minutes until fragrant.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
4. In a large bowl, whisk the granulated sugar, brown sugar, and eggs until pale.
5. Slowly whisk in the vegetable oil, followed by the vanilla extract.
6. Add the lightly squeezed grated zucchini to the wet ingredients.
7. Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined.
8. Gently fold in the toasted nuts.
9. Pour the batter into the prepared pan and bake for 55-65 minutes, or until a skewer inserted into the center comes out clean.
10. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze out excess moisture from the grated zucchini to prevent the bread from becoming too wet.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Baked Goods
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 15g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 20mg

Keywords: zucchini bread, baking, moist bread, quick bread, dessert