my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.
this is the best zucchini bread we’ve ever had! It is very moist with a delicious cinnamon flavor and a handful of nuts if you’d like.
It’s got more zucchini and more sugar than most recipes so it tastes amazing.
Zucchini bread is a summer-time staple when zucchini are in abundance. We’ve taken a classic zucchini bread and amped up the nutrition to include whole wheat, no oil, and used honey as a sweetener instead of sugar. Yet this recipe still produces a moist slice of zucchini bread that people will love. Be sure to check out our substitution options to customize this recipe for your needs.
how do you make a great loaf ? These are a golden tips can help.
- Don’t peel the zucchini – Yes, it’s tempting to remove the zucchini’s skin, but there is no need to do that. Zucchini melts into the bread, so peeling is just an unnecessary step.
- Do grate the zucchini – I don’t know about you, but when it comes to zucchini in bread, I want it there – but I don’t want to see it. Grating it makes that happen. The pieces are small and melt into the bread giving it that moist texture.
- Don’t stress the flour – If you love whole wheat flour, go for it! Otherwise all-purpose flour works just fine.
- Do use the best ingredients you can – You’ve probably heard this before but if you want to make something great, then you need to start with great ingredients. So the freshest zucchini (think local!) and other great ingredients are a must.
- Don’t use gigantic zucchini – Those super big zucchini are all wrong for zucchini bread. They won’t produce the moist, tender loaf you want since they tend to be drier.
- Do be open-minded – If you’ve been reading this thinking you’ll hate it because it has zucchini, give it a chance. It doesn’t taste like a mushy vegetable! Really. I never thought I would like zucchini bread, since it’s made with zucchini. But then I discovered how amazing it is.
- Don’t overmix the ingredients – Zucchini bread is a quick bread, which means it doesn’t need time to rise since it doesn’t use yeast. However, if you want a moist, light, fluffy loaf then you don’t want to make the gluten get all crazy (which it will if you mix it a lot). Instead, just barely stir until moistened.
- Do use your favorite spices – Zucchini bread is all about the seasonings. Love cinnamon and nutmeg? Go crazy with it! Or find another combination that works for you.
- Don’t leave the loaf in the pan too long – Once you remove the bread from the oven, let it sit for 10 to15 minutes. But after that, it should be turned out onto a cooling rack to finish cooling. Otherwise, the edges can get a little too done in the still-hot pan.
- Do let the loaf cool completely before cutting – For best results, it’s always best to let this quick bread cool completely before you try to slice it.
Moist Zucchini Bread Recipe !
- Nonstick cooking spray, for greasing the loaf pans
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon (powder)
- 3 cups grated zucchini
- 1/4 cup maraschino cherries or you can use also honey
- 1/2 cup walnuts, chopped
- 1 cup vegetable oil
- 1 teaspoon salt
- 3 to 4 large eggs, beaten
- 1/2 cup frozen grated coconut, thawed
- 2 cups sugar
- Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
- In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
- Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.
Bake 50-60 minutes until a toothpick inserted into the center comes out clean.