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Perfect Moist Zucchini Bread

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Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Servings 1 servings

Equipment

  • 9x5-inch loaf pan
  • Large mixing bowl
  • Medium Mixing Bowl
  • Box grater or food processor
  • Clean kitchen towel
  • Whisk
  • Rubber Spatula
  • Toothpick or cake tester
  • Wire cooling rack

Ingredients
  

  • 2 cups zucchini grated and drained
  • 1/2 cup pure maple syrup or honey
  • 1/3 cup coconut oil melted and cooled
  • 2 large eggs room temperature
  • 1/4 cup unsweetened almond milk or milk of choice
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups whole wheat flour or all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts or pecans
  • 1/3 cup dried cranberries or raisins
  • 2 tablespoons chia seeds or sunflower seeds

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line with parchment paper, leaving overhang for easy removal.
  • Grate zucchini using the large holes of a box grater. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture - you should extract about 2-3 tablespoons of liquid. This is SECRET #1 for preventing soggy bread.
  • In a large mixing bowl, whisk together the drained zucchini, maple syrup, melted coconut oil, eggs, almond milk, and vanilla extract until well combined. SECRET #2: Let the melted coconut oil cool slightly before adding to prevent cooking the eggs.
  • In a separate medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
  • Add the dry ingredients to the wet ingredients and gently fold together using a rubber spatula until just combined. SECRET #3: Don't overmix - stop as soon as you no longer see dry flour streaks to ensure tender texture.
  • If using add-ins, gently fold in nuts, dried fruit, and seeds until evenly distributed.
  • Pour batter into prepared loaf pan and spread evenly. SECRET #4: Gently tap the pan on the counter twice to release air bubbles and create an even surface.
  • Bake for 55-65 minutes, until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs attached. SECRET #5: The bread is done when the top springs back lightly when touched and the edges start pulling away from the sides of the pan.
  • Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing. This prevents the bread from falling apart and allows the texture to set properly.

Notes

ZUCCHINI PREP TIPS:
Always drain grated zucchini thoroughly - excess moisture is the #1 cause of soggy bread. You can salt the grated zucchini and let it sit for 10 minutes before squeezing for even better drainage.
VISUAL DONENESS CUES:
Look for a golden-brown top that springs back when lightly touched. The edges should just start pulling away from the pan sides. A toothpick should come out with a few moist crumbs, not wet batter.
STORAGE:
Store covered at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze wrapped tightly for up to 3 months. Slice before freezing for easy individual portions.
TROUBLESHOOTING:
If bread is too dense, you likely overmixed the batter or didn't drain the zucchini enough. If it's dry, check your oven temperature and don't overbake - natural sweeteners can make the bread seem less sweet when overcooked.

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