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!
Servings: 24
Equipment
- 2 9x5 loaf pan
- 2 bowls
Ingredients
- 2 cup zucchini grated, moisture removed, use medium size zucchini
- 3 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3 large eggs
- 1 tbsp cinnamon
- 3 tbsp brown sugar
- 1 cup sour cream or vegetable oil
- 2 cups sugar
- 1 tsp almond extract
- 3 tsp vanilla
Instructions
- Preheat oven to 325 degrees. Add all dry ingredients into one bowl and mix well.
- Add all wet ingredients (except zucchini) into another bowl and use a mixer on low to mix together.
- Slowly mix your dry ingredients into your wet ingredient bowl, 1/3 mix at a time until it is all combined well. Then shred your zucchini on to a few paper towels folded together. Fold over shredded zucchini and press down to get out excessive moisture. (can be wet but not dripping) Then gently fold in your shredded zucchini into your batter.
- Spray 2 loaf pans with non stick spray or line with parchment paper and bake for about 50 minutes or until a toothpick placed into the middle comes out clean, or middle starts to spring back when gently touched in the middle. Do NOT overbake them that is the key to keeping them moist.
- Muffins take 18-22 minutes (until they spring back when touched in the center) Allow to cool just enough where you can gently flip it over and remove from the loaf pan so it doesn't continue cooking. Put on cutting board to slice when cooled.
- For added yum drizzle some melted vanilla frosting on top of each piece when it is served.
Video
Nutrition
Serving: 3oz | Calories: 226kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 62mg | Potassium: 74mg | Sugar: 20g | Vitamin A: 50IU | Vitamin C: 1.8mg | Calcium: 21mg | Iron: 0.9mg