Alexandra’s Kitchen’s “Super Moist” Zucchini Bread Recipe Is a Total Game-Changer

Every now and then I come across a baking technique that truly surprises me. There were the pan-banging cookies, the brownies that get baked twice, and the lemon bars that are made with entire lemons (skin and all!). And when researching which recipes to include in our zucchini bread showdown, it happened again.

A popular food blog called Alexandra’s Kitchen uses a clever technique to make her zucchini bread: She tosses the shredded zucchini in the flour before adding it to the batter. Although I had never seen this method before, it immediately seemed logical. You toss berries in flour to prevent them from sinking to the bottom of cake batter, so why wouldn’t you do the same with zucchini? To top it off, her recipe has a five-star rating and an abundance of comments singing its praises; some dubbing it the best zucchini bread they’e ever had. I was pretty confident it would be good, but could it be the best? I was eager to give it a try.

Get the recipe: Alexandra’s Kitchen’s Super Moist Zucchini Bread

Alexandra’s Kitchen’s recipe is super simple and it doesn’t require any draining or squeezing of the shredded zucchini. You’ll start by whisking flour, baking powder, baking soda, ground cinnamon (which is optional), and salt together in a bowl. In a second bowl you’ll mix your wet ingredients together including brown sugar, granulated sugar, vegetable oil, vanilla extract, and eggs.

Add grated zucchini to the bowl of dry ingredients and toss to coat it. Add that mixture to the wet ingredients and stir just until a batter forms. Pour the batter into a greased and parchment-lined loaf pan and bake until a toothpick comes out clean (or an instant read thermometer reads 205ºF or higher in the center of the loaf). Let cool slightly in the pan, then transfer onto a cooling rack to let cool completely.

This zucchini bread was hands-down the best zucchini bread I’ve ever had. It had that classic warm-spiced and subtle savory flavor that I look for in my zucchini bread. It also had an incredibly moist texture that gave it a pound cake-like quality, making it taste rich and decadent. But it also wasn’t too moist; it didn’t have a marshy or damp texture that sometimes happens when breads are too wet. It wasn’t trying to be anything new or unexpected — just a really good classic loaf. It was simply perfect.

If I were to make this zucchini bread recipe again I would try adding chocolate chips or nuts to the mix. The base is absolutely perfect, and I could see the richness of dark chocolate or nuts working well. But I would also happily make it without these additions as well.

1. Line the baking pan with parchment paper. To make your life easier, grease your baking pan and line it with a long sheet of parchment paper to create a sling with overhang on the two long sides of the pan. This way, when the bread is done baking, you can lift it out of the pan without any trouble.
2. You’ll need about three large zucchinis. This recipe calls for 2 1/2 cups of grated zucchini, which amounted to about three large zucchinis.
3. Don’t omit the cinnamon. The ingredient list has ground cinnamon as “optional,” but I found that it added a nice depth of flavor that complemented the caramel-y brown sugar. If you’re nervous about adding too much, start with just half a teaspoon and go up from there.
4. Let your bread cool completely before slicing it. Because this bread is so moist, it has a tendency to fall apart if you cut into it while it’s still hot. To be safe, give your bread at least 30 minutes to cool before slicing.

Rating: 9/10

Have you ever baked Alexandra’s Kitchen‘s zucchini bread recipe? Tell us what you thought!