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Super Moist Zucchini Bread

This Super Moist Zucchini Bread combines the rich flavor of zucchini with sweetness, creating a delicious loaf that’s perfect for breakfast, snacks, or dessert.
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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: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini Grated and packed
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 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, can use walnuts or pecans
  • 1/2 cup raisins or chocolate chips Choose one or both as desired

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.
Mixing
  1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  2. Fold in nuts, raisins, or chocolate chips if using.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  3. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For best results, don't overmix the batter and allow the zucchini to drain excess moisture before using. You can store leftovers in an airtight container for 3-4 days at room temperature or freeze for up to 3 months.