Zucchini Bread

Explore the delightful flavors of Zucchini Bread, a moist and scrumptious option for breakfast or a snack. This recipe combines the earthy taste of zucchini with the warm spices of cinnamon and nutmeg to create a sumptuous loaf. The process is straightforward, making it an excellent use for surplus zucchini. Savor this bread with tea or coffee for a cozy and satisfying experience.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 cups grated zucchini, excess moisture squeezed out
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans, optional

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another large bowl, whisk the grated zucchini with sugar, oil, eggs, and vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the bread tender.
5. If desired, fold in the chopped nuts.
6. Transfer the batter to the prepared loaf pan, spreading it evenly.
7. Bake in the preheated oven for 55-60 minutes. Check for doneness by inserting a toothpick into the center of the bread; it should come out clean.
8. Let the bread cool in the pan for 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack before slicing.

Keywords: Homemade, Moist, Comfort Food, Breads, American

Spice Rack: Cinnamon, Nutmeg, Salt

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