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Best Zucchini Bread

A heartwarming zucchini bread recipe blending rustic flavors with sweet notes, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini (about 2 medium zucchinis) Squeeze out excess moisture
  • 1.5 cups all-purpose flour Can substitute with whole wheat for a healthier option
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon Fresh spices recommended
  • 0.5 teaspoon nutmeg Fresh spices recommended
  • 0.5 teaspoon salt
  • 0.5 cups unsweetened applesauce (or oil) Applesauce for a lighter taste, oil for richer flavor
  • 1 cup granulated sugar
  • 2 large eggs Can substitute with applesauce or flax eggs for vegan option
  • 1 teaspoon vanilla extract
  • 0.5 cups chopped nuts or chocolate chips Optional add-ins for texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. Grate the zucchini and squeeze out excess moisture using a kitchen towel.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In another bowl, mix the sugar, applesauce (or oil), eggs, and vanilla until combined.
  5. Gradually stir the dry ingredients into the wet mixture, being careful not to overmix. Fold in the grated zucchini and optional nuts or chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store leftovers tightly wrapped at room temperature for up to three days or freeze for up to three months. Reheat in the microwave or toast lightly.