Mom’s Zucchini Bread: Moist Perfection You’ll Crave

Mom’s Zucchini Bread is exceptionally moist, comforting, and a family favorite that transforms zucchini into a delightful treat.

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Prep Time 20

Cook Time 1

Cooling Time 20

Total Time 1 40

Servings: 12 slices

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bread

2 cups Zucchini shredded
3 Eggs large, room temperature
1 cup Vegetable Oil can substitute with canola oil
1 cup Sugar can use brown sugar for richer taste
1 teaspoon Vanilla Extract use real for better flavor
2 teaspoons Ground Cinnamon or add nutmeg for extra flavor
1 cup Walnuts optional or substitute with pecans
3 cups All-purpose Flour
1 teaspoon Baking Powder ensure it's fresh
1 teaspoon Baking Soda
1 teaspoon Salt a pinch enhances flavor

Equipment

Loaf Pans
mixing bowls
Sifter
spatula

Method

Step-by-Step Instructions

Gather all ingredients and preheat oven to 325°F (165°C). Grease two 8x4 inch loaf pans.
Sift together the flour, baking powder, baking soda, salt, and cinnamon in a large mixing bowl.
In a separate bowl, beat the eggs with vegetable oil, sugar, and vanilla until smooth.
Fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
Gently fold in the shredded zucchini and walnuts, ensuring even distribution.
Pour the batter evenly into the prepared loaf pans, filling about 3/4 full.
Bake for 40 to 60 minutes, checking for doneness with a toothpick.
After baking, cool the loaves in the pans for about 20 minutes before inverting onto a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Customize with chocolate chips or raisins for added sweetness.

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