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Best Zucchini Bread Recipe (Moist and Delicious!)

Best Zucchini Bread

Welcome to your go-to guide for the Best Zucchini Bread recipe! If you've ever found yourself with an abundance of zucchini and wondered how to make the most of it, look no further. This moist, flavorful bread is not only easy to make, but it also delivers a delightful balance of sweetness and spice. Perfect for breakfast, a snack, or even dessert, this zucchini bread is a fantastic way to sneak in some vegetables without sacrificing taste.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Grated Zucchini about 2 medium zucchinis
  • 1.5 cups All-purpose flour
  • 1 cup Granulated sugar
  • 0.5 cup Brown sugar packed
  • 0.5 cup Vegetable oil
  • 3 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Baking powder
  • 0.5 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground nutmeg
  • 0.5 cup Chopped nuts optional, walnuts or pecans work well
  • 0.5 cup Raisins or chocolate chips optional

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowls (large and medium)
  • Whisk
  • Spatula or wooden spoon
  • Grater for zucchini
  • Measuring Cups and Spoons
  • Toothpick or cake tester
  • Cooling Rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease and flour your 9x5 inch loaf pan.
  3. Step 3: In a large mixing bowl, combine the grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined.
  4. Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Step 5: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined.
  6. Step 6: If using nuts or chocolate chips, fold them into the batter.
  7. Step 7: Pour the batter into the prepared loaf pan and smooth the top.
  8. Step 8: Bake for 50-60 minutes. Check for doneness with a toothpick.
  9. Step 9: Once baked, cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Wrap the cooled bread in plastic wrap or aluminum foil and store it in an airtight container. It can stay fresh for up to a week or be frozen for up to three months.