Go Back
Super Moist Autumn Zucchini Bread Recipe

Super Moist Autumn Zucchini Bread

As the leaves begin to change and the air turns crisp, nothing embodies the essence of autumn quite like a freshly baked loaf of Super Moist Autumn Zucchini Bread. This delightful treat not only showcases the seasonal bounty of fresh zucchini but also envelops your home in a warm, inviting aroma that is sure to evoke fond memories of cozy fall afternoons.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Bread
  • 2 cups grated zucchini about 2 medium zucchinis
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 1 cup chopped walnuts or pecans optional
  • 1 cup raisins or chocolate chips optional

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Spatula or Wooden Spoon
  • Grater for zucchini
  • 9x5-inch loaf pans (x2)
  • Measuring cups and spoons
  • Toothpick or cake tester
  • Wire rack for cooling

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C) and prepare your loaf pans by greasing and flouring them.
  2. Step 2: In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  3. Step 3: In a separate medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Gradually add the dry ingredients to the wet zucchini mixture.
  4. Step 4: Gently fold in any optional ingredients like nuts or chocolate chips.
  5. Step 5: Pour the batter evenly into the prepared loaf pans and smooth the tops.
  6. Step 6: Bake for 50-60 minutes, checking for doneness with a toothpick.
  7. Step 7: Allow the bread to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.