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Super Moist Zucchini Bread

A delightful and moist zucchini bread that hides veggies in a sweet, flavorful loaf, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Make sure to squeeze out excess moisture.
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil Can be replaced with applesauce for a lighter version.
  • 1 teaspoon vanilla extract
  • 2 large eggs Can be replaced with flax eggs for a vegan option.
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can be substituted with gluten-free blend.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
Optional Add-ins
  • 1/2 cup chopped nuts Optional
  • 1/2 cup raisins or chocolate chips Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine grated zucchini, sugar, oil, vanilla, and eggs.
  3. In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in nuts, raisins, or chocolate chips if using.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  2. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For serving, pair with butter or powdered sugar. Store in an airtight container at room temperature for 3-4 days, or freeze slices for up to 3 months.