Go Back
Super Moist Autumn Zucchini Bread Recipe

Super Moist Autumn Zucchini Bread

If you're looking for a delightful way to embrace the flavors of fall, look no further than this Super Moist Autumn Zucchini Bread. This recipe is not only simple to make but also a perfect blend of warm spices and sweet, moist zucchini that will fill your kitchen with an irresistible aroma. As the leaves change colors and the air turns crisp, this zucchini bread becomes a cozy companion for your coffee or tea time. Whether you’re treating yourself or sharing with family and friends, this bread is sure to be a hit!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Grater
  • Mixing bowls
  • Whisk
  • Loaf Pan
  • Spatula
  • Toothpick
  • Cooling Rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour your 9x5-inch loaf pan.
  2. Step 2: In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract. Mix until well combined.
  3. Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  5. Step 5: If desired, fold in nuts, raisins, or chocolate chips.
  6. Step 6: Pour the batter into the prepared loaf pan and spread evenly.
  7. Step 7: Bake for 50 to 60 minutes. Check for doneness with a toothpick; it should come out clean or with a few crumbs.
  8. Step 8: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

The bread can be stored at room temperature for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator overnight before enjoying.