Moist Zucchini Bread

    1 hour 35 minutes

    Delicious moist zucchini bread. Enjoy! Shred the zucchini first and let it sit in a colander to drain while putting the other ingredients together.

    43 people made this

    Serves: 24 

    • 1 1/2 cups (185g) wholemeal flour
    • 1 3/4 cups (220g) plain flour
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 2 teaspoons bicarb soda
    • 1 cup (220g) white sugar
    • 1 cup (150g) light brown sugar
    • 1 tablespoon vanilla essence
    • 4 eggs, lightly beaten
    • 1 cup (250ml) vegetable oil
    • 1 tablespoon lemon juice
    • 3 cups grated zucchini, squeezed dry

    Preparation:30min  ›  Cook:1hour5min  ›  Ready in:1hour35min 

    1. Preheat an oven to 165 degrees C.
    2. Mix the wholemeal flour, plain flour, nutmeg, cinnamon, salt, bicarb soda, white sugar and light brown sugar together in a large bowl. Fold the vanilla essence, eggs, vegetable oil, lemon juice and zucchini into the flour mixture one ingredient at a time with a rubber spatula; divide the mixture between 2 loaf tins.
    3. Bake in the preheated oven until a toothpick inserted into the centre comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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    Reviews in English (40)


    This is excellent! Instead of the oil I used 1/2 cup lowfat vanilla yogurt and 1/2 cup applesauce. I didn't drain the zucchini. This came out perfectly delicious and moist!  -  28 Jul 2011  (Review from Allrecipes USA and Canada)


    I love this recipe.....the zucchini bread is so tasty and moist! My kids Love it just as much as i do. Thanks for an excellent recipe and i had to make ZERO alterations.  -  27 Aug 2010  (Review from Allrecipes USA and Canada)


    This is a simple, delicious, basic zucchini bread recipe. The result is moist and tender. You could easily add raisins, nuts, or other ingredients to suit your own taste. Tip: to take the moisture out of the zucchini, toss it with 1/2 tsp of salt and set it in a colander over a bowl for about 10 minutes. Press on the zucchini to remove the liquid. Cut back the salt in the recipe to 1/2 tsp.  -  06 Sep 2010  (Review from Allrecipes USA and Canada)