The BEST Zucchini Bread! It has the perfect texture with a super soft and moist crumb (thanks to the abundance of fresh zucchini added) and it has a classic spiced flavor that will leave you craving more!
Ready in: 1hour45minutes
2cups (284g)all-purpose flour(preferably unbleached, scoop and level to measure)
Preheat oven to 350 degrees. Grease a 9 by 5-inch loaf pan, dust lightly with flour then shake out excess.
In a medium mixing bowl whisk together flour, cinnamon, nutmeg, baking powder, baking soda and salt. Set aside.
In a separate large mixing bowl whisk together brown sugar, vegetable oil, eggs, and vanilla extract.
Wrap half the zucchini in cheesecloth, then squeeze liquid into a bowl. Repeat with second half of zucchini, you should have 6 - 7 Tbsp rendered juice, if not squeeze to remove more.**
Stir zucchini into brown sugar mixture.
Add flour mixture and fold and stir just until no streaks of flour remain.
Pour evenly into prepared loaf pan.
Bake in preheated oven until toothpick inserted into center comes out clean. About 50 - 60 minutes.***
Let cool in pan 10 minutes then invert onto wire rack and let cool at least 10 minutes before slicing.
Store in an airtight container at room temperature.****
*If you'd like a sweeter zucchini bread you can add an extra 1/4 cup brown sugar, if you'd like a mildly sweet loaf you can reduce by 1/4 cup.
**If you don't have cheesecloth I have also done this by spreading zucchini evenly over 3 overlapped, long sheets of paper towels, then roll up and squeeze to remove excess liquid. Unroll onto cutting board. You should have removed about 4 oz of liquid.
***If needed you can tent loaf with aluminum foil during the last 10 minutes of baking if loaf is browning too much on top.
****Zucchini bread can be stored in the fridge for 6 - 7 days to extend shelf life, bring to room temperature before serving. It can also be frozen for 3 months.
You can also fold in 1 cup semi-sweet chocolate chips and/or 1 cup chopped walnuts or pecans to the batter before baking.
Add 1/2 cup raisins.
If you love spices, increase nutmeg to 1/2 tsp, add 1 tsp ground ginger and 1/4 tsp ground cloves.