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Moist Zucchini Bread

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This moist zucchini bread is the perfect way to turn simple ingredients into a warm, flavorful treat. Grated fresh zucchini adds unbeatable tenderness while warm spices and vanilla round out the flavor. Whether you’re serving it as a cozy breakfast, a midday snack, or a comforting dessert, this loaf never disappoints. It’s a foolproof recipe that comes together quickly and can be easily customized with your favorite mix-ins like nuts or chocolate chips. Once you try it, you’ll see why it’s a staple in so many home kitchens.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (lightly packed)
  • Optional: ½ cup chopped walnuts or chocolate chips

Instructions

  • Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In another bowl, beat eggs, then whisk in both sugars, oil, and vanilla.
  • Pour the wet ingredients into the dry and stir gently until just combined.
  • Fold in the grated zucchini (and mix-ins if using).
  • Transfer the batter into the loaf pan and smooth the top.
  • Bake for 50–60 minutes, or until a toothpick comes out clean.
  • Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

  • Don’t squeeze the zucchini dry—just blot lightly to remove excess water.
  • Try adding a streusel topping for bakery-style flair.
  • Make a double batch and freeze one for later!

Nutrition

Find it online: https://interbites.com/moist-zucchini-bread/