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A freshly baked loaf of zucchini bread, golden brown and moist

Proven way to grow perfect Zucchini Bread in 5 steps.

This foolproof recipe guides you through creating a moist and flavorful zucchini bread, perfect for a quick snack or delightful dessert. Follow these simple steps for a delicious outcome every time.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
Wet Ingredients
  • 2 large eggs
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini
  • ½ cup optional: chopped walnuts or pecans
  • ½ cup optional: chocolate chips
For Greasing
  • butter or cooking spray for greasing

Equipment

  • Oven
  • Loaf pan (9x5 inch)
  • Large bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together all dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg.
Mixing
  1. In a separate bowl, beat the eggs, then whisk in the granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.
  2. Add the wet ingredients to the dry ingredients, stirring until just combined, then gently fold in the shredded zucchini and any optional additions like nuts or chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
  1. Once baked, let the zucchini bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
  1. Slice and serve your delicious zucchini bread, perfect as a snack or dessert.

Notes

For extra flavor, you can add a hint of ginger or cloves to the spice mix. Ensure the zucchini is well-drained to avoid a soggy bread. Store leftover bread at room temperature in an airtight container for up to 3 days, or freeze for longer storage.