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–+ servings
Zucchini Bread

Irresistibly Moist Zucchini Bread That Everyone Will Love

This Zucchini Bread is incredibly moist and perfect for breakfast or snacks, utilizing garden zucchini for a delightful treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 16 slices
Course: Breakfast
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Try whole wheat flour for a healthier twist.
  • 1 cup Granulated Sugar Coconut sugar can be used for a lower-glycemic option.
  • 1 teaspoon Baking Soda Make sure it’s fresh for optimal results.
  • 1 teaspoon Cinnamon Add nutmeg for an extra touch of spice.
  • 1/2 teaspoon Salt Enhances all the flavors.
  • 2 large Eggs Substitute with flax eggs for a vegan alternative.
  • 2 cups Grated Zucchini Don't squeeze out the liquid! Yellow squash works as a substitute.
  • 1/2 cup Vegetable Oil Melted coconut oil or applesauce can lighten the recipe.
  • 1 teaspoon Vanilla Extract Almond extract makes a delightful alternative.
  • 1 cup Chopped Walnuts or Pecans Leave out for a nut-free version or swap in chocolate chips.
Optional Toppings
  • Butter Spread on warm slices for a delicious addition.
  • Cream Cheese Frosting Elevate your zucchini bread to dessert status.
  • Powdered Sugar A light dusting adds sweetness and elegance.

Equipment

  • Loaf pans
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 8x4-inch loaf pans by greasing them or lining with parchment paper.
  2. In a medium mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. Whisk together until well blended.
  3. In a large bowl, crack in 2 eggs and beat until smooth. Add 2 cups of grated zucchini, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract. Mix thoroughly.
  4. Gradually add the dry ingredients to the wet zucchini mixture, stirring gently. If adding 1 cup of chopped walnuts or pecans, fold in now.
  5. Divide the thick batter evenly between the two prepared loaf pans, smoothing the tops.
  6. Bake in the preheated oven for about 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  7. Once baked, remove the pans from the oven and let them cool for about 5 minutes. Transfer the loaves to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

This recipe is incredibly versatile and can be enjoyed plain or with toppings to suit your taste.

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