Moist Zucchini Bread Recipe
Always on a quest to find a moist zucchini bread recipe I feel I have finally found one. I did have to alter the recipe a bit though. I added more zucchini and it came out moister. It’s very flavorful featuring cinnamon, walnuts, nutmeg, and a hint of lemon. Even kids are guaranteed to eat it despite it being fairly healthy (except for the sugar). You just can’t beat a classic zucchini bread recipe like this one. This truly is the best. It’s also one of my favorite tea time recipes since it is not very fattening and I try to convince myself really healthy. Although we all know that eating zucchini without added sugar is healthier. But who just wants to eat vegetables not me. This zucchini bread recipe has very little oil and no butter. Making it a great option for those on a cholesterol and saturated fat restricted diet.
I love quick bread, you can whip them up in no time and zucchini bread it just a perfect classic. Great for serving guests with coffee or tea and great for breakfast. You just can’t go wrong with zucchini bread. This bread keeps well stored in a container with a tight fitting lid. Do not put it in the fridge, all breads become more stale kept in the fridge. This will keep well for several days at room temperature.
It’s an easy process to make it. Shred your zucchini and then measure it by pressing it gently into your measuring cup. In one bowl you will mix the dry ingredients and another bowl the wet ingredients. FYI sugar is considered in wet ingredient in baking. Combine the two but don’t over stir or the delicious moist texture will turn tough instead. Combine it gently until it’s just mixed. Pour it into a well greased and floured bread pan and bake. Be careful not to overbake it, breads and cakes will dry out a little when overbaked. When you insert a cake tester (you can also use a dry piece of spaghetti to test it) you should see a few crumbs sticking to it but no batter. If you allow it to cool covered in a towel it will stay moister.