Zucchini is one of the easiest vegetables to grow, so we typically plant more than we can eat. This means I'm always on the lookout for new ways to use it in recipes. This super moist zucchini bread recipe is incredibly moist because it's made with applesauce.
The baking time for this super moist zucchini bread recipe can vary quite a bit. It really depends on the moisture in the zucchini. Other recipes recommend draining the excess moisture after shredding the zucchini. Yet, if you are after moist, delicious bread, you definitely won't want to do that.
Instead, shred the zucchini with a box grater placed over a large, rimmed plate, as shown, to collect excess moisture. Then bake the bread at a fairly low temperature (see notes below) and check after 45 minutes to decide your final bake time.
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We tested the recipe at both 325 degrees F and 350 F. At the higher temperature, the outside developed a really beautiful golden-brown crust long before the inside was bake sufficiently. Toward the end, the loaves needed to be covered with foil to prevent over-browning. For best results, use the lower temperature and adjust your bake time as noted below.
This zucchini bread is so delicious, you likely won't have any leftovers, but if you do, keeping it a loaf keeper will preserve moistness and freshness.
Super Moist Zucchini Bread Recipe
Super Moist Zucchini Bread Recipe
- 2 Tbsp Unsalted butter
- 3 Large Eggs, room temperature
- 1/2 C Avocado oil
- 1/2 C Applesauce, unsweetened
- 1/2 C Raw can sugar Can use regular white sugar instead of raw can sugar
- 1 C Dark brown sugar, packed
- 1 1/2 tsp Real vanilla extract
- 3 C All-purpose flour
- 2 tsp Cinnamon
- 1/2 tsp ground Allspice
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 3 C Shredded zucchini
- 1 1/4 C Rough chopped and divided pecans Can use walnuts or almonds
- Place top oven rack in the center position and pre-heat oven to 325 F. Generously grease two 9-inch loaf pans with butter and set aside
- In a large mixing bowl, beat together the eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla extract just until blended.
- Add the flour, cinnamon, allspice, baking soda, baking powder, and salt to a medium bowl and stir to combine.
- Pour the dry ingredients into the wet, a little at a time, and mix to combine. Scrape the sides of the bowl with a spatula, as needed, to make sure the dry ingredients are thoroughly incorporated into the batter.
- Add the shredded zucchini and one cup of pecans to the mixing bowl and fold into the batter.
- Divide the batter between the prepared loaf pans and place in the preheated oven for 15 minutes. Remove from the oven and sprinkle the remaining pecans on top of each pan.
- Return to oven and bake for another 30 minutes before checking for doneness by inserting a toothpick into the center of each loaf. If necessary, continue baking until the toothpick comes out clean. (Depending on how much moisture is in the zucchini, it may take an hour or slightly longer for the loaves to finish baking).
- Remove from oven and cool for several minutes. When cool enough to handle, transfer the loaves to a wire rack or cutting board. Slice and serve immediately or cover tightly with plastic wrap once cooled and store in the refrigerator until ready to serve.