Super Moist Zucchini Bread

super moist zucchini bread

Super Moist Zucchini Bread

This super moist sweet zucchini bread is one of the best recipes we ever made and probably the best out there.

A few tips when making zucchini bread

Start by giving the zucchini a good wash to remove dirt and pesticides. There is no need to drain the zucchini on paper towels since we don’t want to lose that natural moisture.

super moist zucchini bread

I recommend you use your favorite type of oil or preferably oil with a neutral flavor. You may also use vegetable oil.

When baking, bake for 40-45 minutes then place a long piece of aluminum foil over the bread to prevent the bread from over-browning on top. Tent the foil to allow the bread to rise from the center. Continue to bake for about 15 minutes.


  • 1 cup Cold Butter cut into small cubes
  • 1 cup Brown Sugar
  • 1/2 cup Sugar
  • 2 Eggs
  • 1 1/2 cups Cake Flour*
  • 1 1/2 cups Flour
  • 1 teaspoon Cornstarch
  • 3/4 teaspoon Baking Soda
  • 3/4 teaspoon salt
  • 2 cups Chocolate Chips
  • 2 cups Walnuts roughly chopped


  1. Preheat oven to 410 degrees.
  2. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
  3. Add eggs, one at a time, mixing well after each one.
  4. Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
  5. Separate dough into large balls and place on a lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra-large cookies.
  6. Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.


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