This Zucchini bread is so simple to make, so moist (sorry for the trigger word but it REALLY is) and delicious! Great for breakfast, after school snack or even midnight snack!
1 cup white sugar
1 cup brown sugar
1 cup vegetable oil you can substitute applesauce for 1/2 the oil
3 teaspoons vanilla extract
3 cups all-purpose flour
1 tsp nutmeg
3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 cups grated zucchini
1 cup chopped walnuts (optional)
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Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
Assemble your ingredients. Mix flour, salt, baking powder, baking soda, nutmeg and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl.
Add dry ingredients to the creamed mixture and beat well. But be careful not to over mix as it will cause bread to be too dense.
(Batter will be VERY thick, almost the consistency of cookie dough but it will thin our when you add the zucchini. I thought I did something wrong the first time I made it)
Grate zucchini. Stir into the mixture (along with the nuts) until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
Mini-loaf pans take about 35-40 minutes.
Large sized loaves take about 55 minutes.
Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!
I personally love my zucchini bread with a little cream cheese on top! So good!!
This week I gave the second loaf to my neighbors because I honestly didn’t want it in my house or I would eat both of them in a week. My neighbor stopped my as I was off to the store and asked me when I was making it again for them!
He said they have a friend that makes it EVERY year for Christmas and this was the BEST zucchini bread his family has ever had. And that right there is why I had to title this recipe the BEST EVER ZUCCHINI BREAD RECIPE!
TRY SOME OTHER RECIPES HERE:
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