This Old-Fashioned Zucchini Bread Recipe Is Super Moist & Full of Flavor by Elisa Schmitz
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In our fast-paced, modern world, there's nothing like slowing down and enjoying some old-fashioned goodness. Zucchini bread is one of those things that reminds me of my grandma and takes me back to simpler times. This old-fashioned zucchini bread recipe is super moist and full of flavor!
This easy, delicious recipe includes tried and true ingredients like cinnamon, nutmeg and vanilla. But the stealth ingredient that boosts flavor and moisture is one of my protein-rich favorites: plain Greek yogurt (check out the health benefits of Greek yogurt).
This extra-special zucchini bread recipe includes plenty of fresh zucchini (check out the health benefits of zucchini) plus flour, baking soda, baking powder, salt, cinnamon, nutmeg, vegetable oil, brown sugar, granulated sugar, eggs, plain Greek yogurt and vanilla extract. The chopped walnuts and chocolate chips are optional, but so good. This amazing loaf of old-fashioned goodness is perfect as an anytime snack or even for dessert any night of the week.
Serve this super moist gluten-free zucchini bread for breakfast any morning or as part of a lazy weekend brunch. I hope your family loves it as much as mine does!
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 to 60 minutes (ovens vary)
Total Time: 65 to 75 minutes
Servings: 10
Ingredients
- 1 3/4 cups all-purpose flour or gluten-free flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 1/2 cups zucchini, shredded and unblotted
Optional Ingredients
- 1 cup chopped walnuts
- 1 cup semisweet chocolate chips (or raisins or even dried cranberries)
Here's how to make it:
- In a medium mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Whisk until blended. (For a gluten-free loaf, use gluten-free flour.)
- In another medium mixing bowl, add the oil, eggs, sugars, Greek yogurt and vanilla. Stir until blended. Add the shredded zucchini and stir until well incorporated.
- Combine the wet and dry ingredients and stir until everything is just incorporated. Do not over-mix.
- Fold in the walnuts and/or the chocolate chips, if using.
- Pour the batter into a 9x5-inch loaf pan that's been lined with parchment paper or sprayed with cooking spray.
- Bake in the middle rack of an oven that's been preheated to 350 degrees F for between 50 to 60 minutes (ovens vary). The loaf should be golden brown and a toothpick should come out (mostly) clean. (If your loaf is browning too quickly, cover the top loosely with aluminum foil.)
- Allow loaf to almost completely cool in the pan before removing it from pan. For best results, don't slice the loaf until it is completely cool. Store leftovers in an airtight container in the refrigerator and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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