Very Moist Zucchini Bread

When the late-summer zucchini start showing up on doorsteps in paper bags, this is the bread that puts them to use. Two big cups of grated zucchini folded into a brown-sugar-and-cinnamon-spiced batter give this loaf its hallmark moisture, the kind that lasts on the counter for days without going dry.

The combination of white sugar and brown sugar matters. White sugar tenderizes, brown sugar adds molasses depth and contributes to a darker, more caramelized crust. Skip the brown sugar substitute and the bread reads sweet but flat.

Vegetable oil instead of butter is the move that gives this bread its signature staying power. Oil stays liquid at room temperature, which means the crumb stays soft long after butter-based loaves dry out.

Kitchen Tips

• Don’t squeeze the grated zucchini dry. The water content is what gives this bread its moist texture, drying it out makes a denser, less tender loaf.
• Use the large holes of a box grater for visible green flecks, or the fine holes if you want the zucchini invisible (good for kids who suspect ‘green stuff').
• Don’t overmix once the flour goes in, this is a quickbread and overmixing develops gluten and toughens the loaf.
• Test for doneness with a toothpick at the very center, the long bake time means the edges are done well before the middle.
• Cool fully on a rack before slicing, warm zucchini bread crumbles under a knife.

Variations

• Add a half cup of chopped walnuts or pecans and a half cup of chocolate chips for the bakery-style version.
• Replace half the white flour with whole wheat flour for a nuttier, more nutritious loaf.
• Add a teaspoon of grated lemon zest and an extra teaspoon of cinnamon for a brighter spiced version.