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Super Moist Autumn Zucchini Bread Recipe

Super Moist Autumn Zucchini Bread

As the leaves begin to change and the air turns crisp, nothing embodies the spirit of autumn quite like a warm slice of homemade Super Moist Autumn Zucchini Bread. This delightful quick bread is not only easy to make but also delivers a perfect balance of sweetness and moisture that will have your taste buds dancing with joy.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups grated zucchini about 2 medium zucchinis
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup chopped nuts optional
  • 1 cup chocolate chips optional

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls (large and medium)
  • Whisk
  • Spatula or wooden spoon
  • Grater or food processor for zucchini
  • Measuring cups and spoons
  • Toothpick for testing doneness
  • Cooling rack

Method
 

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

Notes

Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for longer storage.