Grandma’s Moist Zucchini Bread Recipe

You’ve gotta try Grandma’s moist zucchini bread recipe we’ve made for years and are finally sharing her secrets with you today. It. Is. Delicious baked into muffins, loaf pans or as air fryer zucchini bread. An Old Fashioned favorite breakfast or dessert.

Moist Zucchini Bread

We’ve made sweet breads for years. I assumed everyone had their own family recipe for the best zucchini bread. Then it dawned on me that this may not be true so I thought I’d add this to our roundup of easy zucchini dessert recipes.

I have made this for years and years. Yes it reminds me of my childhood so there is that but have made it for the holidays to give away and everyone says it is amazing. I think the ingredients are one thing but following the exact step by step directions when baking with zucchini is very very important to getting it perfect.

Old Fashioned Zucchini Bread Recipe

It is always best to go back to the good ol days right. What I mean by this is starting from scratch, homemade, and it’s all about taste and texture vs. what it looks like. Not that this is weird looking at all but I don’t add anything on top like frosting or crumble. It’s just moist and fabulous.

• Of course you can buy them year round usually, but we have a TON right in our own vegetable garden every year!

This is a great recipe if you have a lot to use each season too! It’s a quick bread you can enjoy right away, and freeze another loaf for another day. Over the years we have of course tweaked it here and there to see if add ins would make it even better. Yes you could add crushed nuts if you wanted, mini chocolate chips maybe, but our fave was Zucchini pineapple bread.

That is right! Using a bit of canned tidbits inside this fruit adds even more moisture into the mix and a bit of tart we loved.

Zucchini Bread Moist

2 MOST Important tips – Do NOT over bake it and Squeeze out the moisture in your shredded zucchini!

1. Leave it in for the minimum amount of time in your recipe
   1. check with a toothpick in the center
   2. add 3 minutes if needed
   3. check again
2. Right when the toothpick comes out clean and it barely springs back when you gently touch it in the center take it out!
3. Put it on a cooling rack until it is cool enough to gently flip over
4. Place it on 2 paper towels or cutting board to cool the rest of the way

This will keep it moist and prevent it from continuing to bake in your hot loaf pan

Zucchini Bread with Brown Sugar

Now make sure you get a lot of the moisture out of your grated zucchini before you add it into your bowl. This is what I am talking about when I say the steps are important to follow. This is #1 on top of the list of what needs to be done or else the texture will be off and not good at all.

• Like this!
• Shred on to a few paper towels folded together
• Fold them over and press so liquid is absorbed
• If it is still really wet fold it together like a package and gently squeeze it out into the sink!

Once excessive moisture is eliminated, add it in at the end once the batter is all mixed.

If you don’t have a great countertop mixer I suggest you make the investment. It is something that should last you a lifetime and makes baking so much easier.

• The mixer we have has many functions as you see here with a blender attachment and many other uses. It fits right under my cabinets which I love. Gotta’ love dual purpose appliances!!

Best Zucchini Bread Ingredients

We’re using the attachment to make sweet breads and cookies today of course.

• Large bowl for dry ingredients & 1 for wet
• Medium / Large zucchini – shredded, moisture removed
• All purpose flour – this is how to measure flour so it doesn’t come out dense
• Baking powder & baking soda
• Sugar, white to add some sweetness
• Brown sugar for a richer sweet flavor
• Eggs should be close to room temperature
• Oil & vanilla
• Almond extract
• 1/2 cup mini chocolate chips are optional

Once everything is incorporated well you will be able to bake 2 loaf pans, 1 is seen here, or we usually make 1 loaf + 12 muffins or so.

How do you know when zucchini bread is done?

This is the best moist zucchini bread recipe ever! Test With A Toothpick. After 50 minutes start testing your bread for doneness meaning stick a toothpick in the center. If it is inserted in the center and the center comes out clean it is done. If batter sticks to the toothpick, you’re looking at more cooking time.

How do you store zucchini bread in the freezer?

It will last two to three months if properly wrapped. Double-wrap it tightly in plastic wrap, then in foil. When you thaw zucchini bread remove the foil but leave the plastic wrap on until it is completely thawed. Then warm for 30 seconds in the microwave

Here is a quick step by step but there is a printable recipe card at the bottom of this post too. Shred zucchini on top of a few paper towels. Wrap shreds up and squeeze over the sink to get rid of the moisture. Preheat oven to 325 degrees F.

• Mix wet ingredients in one bowl and dry in another. Slowly incorporate the dry into the wet. Then gently incorporate the shredded zucchini into the batter.
• Line 2 loaf pans with parchment paper or spray with cooking spray. Pour batter in and bake for 45- 50 minutes or until top is golden brown and toothpick comes out clean.
• If you’d rather make easy muffins recipe instead of a loaf, cook time is 18-22 minutes.

Print recipe below, nutritional info. including saturated fat etc. is below too:

Air fryer zucchini bread

This can be made using the same method we made air fryer banana bread.

• Follow instructions to make this batter
• Spray inside of 7″ bundt pan with non stick spray or use mini loaf pans.
• Place inside air fryer basket and close. Bake.
• Continue on with other pans when done to finish baking all batter
• Remove when done and allow to sit in pan for 5 minutes. Then gently flip over on a plate. Drizzle melted frosting on top, slice and serve.

If you want to know how to half a recipe to make less, read this post. Tip: Spray your pan with non stick spray to clean a pot.