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Best Zucchini Bread Recipe (Moist and Delicious!)

Best Zucchini Bread

Welcome to the ultimate guide for making the Best Zucchini Bread you'll ever taste! This delightful quick bread is not only a fantastic way to use up that surplus zucchini from your garden, but it's also an incredibly moist and flavorful treat that your family and friends will love.
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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
  

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

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, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until well combined.
  4. Step 4: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  6. Step 6: If desired, fold in nuts, raisins, or chocolate chips.
  7. Step 7: Pour the batter into the prepared loaf pan, spreading it evenly.
  8. Step 8: Bake for 50-60 minutes, checking for doneness with a toothpick.
  9. Step 9: Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.