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Extra moist Zucchini Bread Recipe

Extra moist Zucchini Bread Recipe
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4.7 from 16 reviews

Learn how to make extra moist Zucchini Bread with this delicious recipe. Perfect for breakfast or as a sweet treat, this bread is packed with flavor and topped with crunchy walnuts or pecans.

Ingredients

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon salt

Wet Ingredients:

  • 3 large eggs
  • 2 cups grated zucchini (about 2 small)
  • ¾ cup vegetable oil
  • 1 tablespoon vanilla extract

Mix-ins:

  • 1 ½ cups chopped walnuts or pecans

Instructions

  1. Preheat the oven: Preheat the oven to 350˚F. Grease two 8×4-inch loaf pans or line with parchment paper.
  2. Mix dry ingredients: In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt using a whisk. Set aside.
  3. Combine wet ingredients: In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.
  4. Blend in dry ingredients: Incorporate the dry ingredients and walnuts into the zucchini mixture. Gently stir just until blended.
  5. Bake: Divide the batter evenly between the prepared pans and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool and serve: Allow to cool in the pans for 5 minutes, then remove from the pans and cool on a wire rack.

Nutrition

Find it online: https://lauracooks.com/extra-moist-zucchini-bread-recipe/