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Buy Now →This Moist Zucchini Bread is soft, flavorful, and perfectly spiced with cinnamon and brown sugar. The addition of grated zucchini keeps it extra moist, while walnuts or pecans add a delicious crunch. It’s a great way to use fresh zucchini and makes a perfect breakfast, snack, or dessert.
Preparation Time
- Prep Time: 15 minutes
- Baking Time: 45-60 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8-10 slices
Ingredients
- 2 cups (260 g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp coarse salt (or ½ tsp fine salt)
- 1⅓ cups (265 g) light brown sugar, packed
- 1½ tsp ground cinnamon
- 2 cups (305 g) zucchini, grated
- ½ cup walnuts or pecans, chopped (optional)
- 2 large eggs
- ½ cup (118 ml) cooking oil
- ½ cup (118 ml) milk
- 1½ tsp vanilla extract
Directions
1. Prepare the Batter
- Preheat oven to 350ºF (176ºC).
- Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, brown sugar, and cinnamon.
- Stir in the grated zucchini and chopped nuts (if using).
2. Mix the Wet Ingredients
- In another bowl, whisk eggs, oil, milk, and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients and stir until just combined.
3. Bake the Bread
- Pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes (for a 9×5-inch pan) or 55-60 minutes (for an 8×4-inch pan) until a toothpick inserted in the center comes out clean.
4. Cool and Serve
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy warm or at room temperature!
Serving Suggestions
- Spread with butter or cream cheese.
- Serve with a cup of coffee or tea.
- Drizzle with honey or maple syrup for extra sweetness.
Cooking Tips
- For extra moisture, do not squeeze the liquid out of the zucchini.
- For a richer flavor, replace half of the oil with melted butter.
- For added texture, mix in chocolate chips or dried fruit.
Nutritional Benefits
- Rich in fiber and vitamins from zucchini.
- Good source of healthy fats from nuts.
- Lower in refined sugar with brown sugar instead of white sugar.
Dietary Information
- Vegetarian-friendly
- Can be made dairy-free by using almond or oat milk.
- Can be made gluten-free with a 1:1 gluten-free flour substitute.
Nutritional Facts (Per Slice, Approx.)
- Calories: 250
- Protein: 4g
- Carbohydrates: 34g
- Fat: 11g
Storage
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Wrap slices and freeze for up to 3 months; thaw before serving.
- Reheating: Warm in the microwave for 10-15 seconds before serving.
Why You’ll Love This Recipe
- Moist, soft, and flavorful
- Easy to make with simple ingredients
- Great for meal prep and freezing
- A delicious way to eat more vegetables
Conclusion
This Moist Zucchini Bread is a soft, slightly sweet, and spiced loaf that’s easy to make and perfect for any occasion. Whether you enjoy it fresh out of the oven or toasted with butter, it’s a delicious way to use up zucchini. Try this recipe today and enjoy a slice of homemade goodness!
Frequently Asked Questions
- Can I use whole wheat flour? Yes! Replace half of the flour with whole wheat for a denser texture.
- Can I make muffins instead? Yes! Bake in a muffin tin at 350ºF (176ºC) for 18-20 minutes.
- Can I use honey instead of sugar? Yes! Use 1 cup honey instead of brown sugar, but reduce the milk slightly.
- Do I need to peel the zucchini? No! The skin softens and blends into the bread.
- Why is my bread dense? Overmixing can make it dense—stir just until combined.
- Can I use buttermilk instead of milk? Yes! Buttermilk adds extra moisture and a slight tang.
- How do I make it nut-free? Just omit the nuts or replace them with chocolate chips.
- Can I add lemon zest for more flavor? Yes! Lemon zest pairs well with zucchini.
- How can I make this bread fluffier? Use cake flour instead of all-purpose flour for a lighter texture.
- Can I use coconut oil instead of vegetable oil? Yes! It will add a mild coconut flavor.