Zucchini Bread That Stays Moist Longer Than Any Loaf I've Tried
This is the only zucchini bread I've made for the last five years – it stays moist without getting soggy, and my daughter Nora asks for it even when it isn't zucchini season.
Equipment
- 9x5-inch loaf pans (2)
- Box grater or food processor with shredding disc
- Clean kitchen towel or cheesecloth
- Large mixing bowls (2)
- Whisk
- Rubber spatula
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour (260g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (freshly grated preferred)
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar (200g)
- 1/2 cup vegetable oil (120ml), such as canola or avocado
- 1/2 cup unsalted butter, melted (113g)
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini (about 2 medium zucchini, not peeled)
- 1 cup chopped walnuts (optional, toasted if desired)
Instructions
- Shred and salt the zucchini: Grate the zucchini on the large holes of a box grater until you have about 2 packed cups. Toss with 1/2 teaspoon salt in a colander and let sit in the sink for 10 minutes. The salt draws out excess water.
- Meanwhile, preheat oven to 350°F. Grease two 9x5-inch loaf pans and line with parchment paper, leaving overhang on the long sides for easy removal.
- Whisk dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and the remaining 1/4 teaspoon salt (the zucchini already has salt). Set aside.
- Mix wet ingredients: In a separate bowl, beat eggs and sugar together until pale and thick – about 1 minute by hand or 30 seconds with an electric mixer. Add oil, melted butter, and vanilla; whisk until smooth.
- Squeeze the zucchini: Gather the salted zucchini in a clean kitchen towel or double layer of cheesecloth. Hold over the sink and twist firmly, squeezing out as much liquid as possible. You should see a significant amount of water released.
- Combine: Pour wet ingredients into dry ingredients. Stir gently with a rubber spatula until just combined – a few streaks of flour are okay. Fold in the squeezed zucchini and walnuts (if using). Do not overmix.
- Divide and bake: Divide batter evenly between prepared pans. Smooth tops. Bake for 50–55 minutes, until a skewer inserted into the center comes out with just a few moist crumbs attached. Start checking at 48 minutes if your oven runs hot.
- Cool properly: Let loaves cool in pans on a wire rack for 15 minutes. Then lift out using parchment paper and cool completely on the rack. Do not slice while warm – the texture sets fully after cooling.
Notes
Storage: Wrap loaves tightly in plastic wrap and keep at room temperature for up to 4 days. Do not refrigerate – it dries out baked goods. Freeze wrapped in plastic then foil for up to 3 months; thaw overnight on counter.
Key tip: The squeeze is not optional. Skipping it leads to a dense, wet center. Also measure flour by spooning into the cup and leveling off.
Adaptations: For dairy-free, replace melted butter with additional oil. For gluten-free, use a 1:1 GF blend and add 1 tablespoon milk. For a chocolate version, add 1/2 cup cocoa and increase sugar to 1 1/4 cups.