# Must-Try, Super-Moist Zucchini Bread · Alexandra's Kitchen

Must-Try, Super-Moist Zucchini Bread · Alexandra's Kitchen takes 55 min (10 min prep, 45 min cooking) and serves 1.

Recipe by alexandracooks.com · original: https://alexandracooks.com/2007/07/19/zucchini-bread/  
Cuisine: American · Dish: Desserts & baking  
On Meez: https://meezenplace.app/recipes/must-try-super-moist-zucchini-bread-recipe (with step-by-step Cook Mode)

With its perfectly moist texture, super-soft crumb, and brown-sugar notes throughout, this is the best-ever (AND easiest!) zucchini bread recipe. The recipe is easily adaptable to mini loaf pans or muffins, and many readers have had success using gluten-free flour. See comments below! Notes: For best results, use a scale to measure (this one is reasonably priced). Loaf pans come in all different sizes. I love these Chicago Metallic standard 8.5 x 4.5-inch loaf pans and these Chicago Metallic mini loaf pans, which are so handy to have on hand around the holidays. If you use as much as a pound of zucchini, I highly recommend baking this bread in a 10x5-inch baking pan — it's only slightly larger than the 8.5x4.5-inch pan, but it makes a difference. My quick breads bake so much more evenly in this larger-size pan. To freeze: Be sure to let the zucchini bread cool completely. Wrap in wax paper; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature. To make muffins: Simply, line a 12-cup muffin pan with liners or grease with butter or nonstick spray. Fill cups no more than two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Gluten-Free Variations: Many commenters have had success using gluten-free mixes such as Bob's Red Mill and Cup4Cup. Other Variations: Add up to 1 cup of chocolate chips and 1.5 cups of chopped, toasted nuts such as walnuts, pecans, or almonds.

## Ingredients (serves 1)

- a scant 2 cups (227 grams) all-purpose flour (see notes above)
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon, optional
- 1 teaspoon kosher salt
- 1 cup light (200 grams) brown sugar
- ½ cup (100 grams) granulated sugar
- ¾ cup neutral oil such as grapeseed or olive oil
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 2½ cups (340 to 453 grams) grated zucchini

## Steps

1. Preheat the oven to 350˚F
2. Grease a 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using as much as a pound of zucchini
3. For easy removal, line the pan with a sheet of parchment paper that hangs over the edges
4. Whisk together the first five ingredients
5. In a separate bowl, whisk remaining ingredients except zucchini
6. Add zucchini to the flour mixture and toss to coat
7. Add dry mixture to wet mixture and stir until combined
8. Pour batter into pan
9. Bake until toothpick comes out clean (instant read thermometer should register 205ºF or above); may take 20-30 minutes more depending on oven, cover with foil if browning too much
10. Let bread cool for 15 minutes in pan
11. Transfer bread to a cooling rack to cool completely before slicing

## Good to know

### Swaps

- No fresh zucchini? Use frozen grated zucchini, thawed and squeezed dry, in the same amount.
- Swap the neutral oil for melted butter if you prefer a richer flavor.

### Storing it

Store cooled bread in an airtight container in the fridge for 3–4 days, or freeze for up to 3 months and thaw before serving.

### Making it ahead

Grate the zucchini up to a day ahead and keep it covered in the fridge until ready to bake.