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Super Moist Autumn Zucchini Bread Recipe

Super Moist Autumn Zucchini Bread

As the leaves begin to change and the air turns crisp, there’s no better way to embrace the essence of autumn than with a slice of Super Moist Autumn Zucchini Bread. This delightful bread combines the subtle sweetness of zucchini with aromatic spices, creating a comforting treat that perfectly captures the flavors of the season.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Bread
  • 2 cups grated zucchini about 2 medium zucchinis
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 cup chopped nuts optional
  • 0.5 cup raisins or chocolate chips optional

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowls (large and medium)
  • Whisk
  • Grater for zucchini
  • Measuring Cups and Spoons
  • Rubber spatula or wooden spoon
  • Cooling Rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease and flour a 9x5-inch loaf pan.
  3. Step 3: In a large bowl, combine the grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined.
  4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  5. Step 5: Gradually add the dry ingredients to the zucchini mixture. Stir gently until just combined.
  6. Step 6: If using chopped nuts, raisins, or chocolate chips, fold them into the batter.
  7. Step 7: Pour the batter into the prepared loaf pan, smoothing the top.
  8. Step 8: Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  9. Step 9: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

To keep your zucchini bread fresh, store it in an airtight container at room temperature for up to 3 days or wrap it tightly in plastic wrap and freeze for up to 3 months.