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Best Zucchini Bread Recipe (Deliciously Moist and Flavorful!)

Best Zucchini Bread

If you're searching for a delightful recipe that combines the freshness of summer produce with comforting baking, look no further! This Best Zucchini Bread recipe is a must-try for anyone who loves the sweet, spiced flavors of homemade bread.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Bread
  • 2 cups grated zucchini squeeze out excess moisture before measuring
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup chopped walnuts or pecans optional

Equipment

  • Mixing bowls
  • Whisk
  • Loaf Pan (9x5 inches)
  • Grater
  • Measuring cups and spoons
  • Rubber spatula
  • Wire Rack

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. Step 2: Grate the zucchini and squeeze out excess moisture.
  3. Step 3: In a large mixing bowl, combine grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  4. Step 4: In another bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Step 5: Gradually add dry ingredients to the wet mixture. Stir gently until just combined.
  6. Step 6: If using, fold in chopped nuts.
  7. Step 7: Pour the batter into the prepared loaf pan and smooth the top.
  8. Step 8: Bake for 55-65 minutes, checking for doneness with a toothpick.
  9. Step 9: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap and freeze for up to three months.