Easy and Moist Zucchini Bread Recipe - MUST TRY!
Learn how to make moist zucchini bread. This easy-to-follow recipe guarantees a perfect loaf every time!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
ZUCCHINI BREAD INGREDIENTS:
►3 cups all-purpose flour
►1 1/2 tsp baking powder
►1 tsp baking soda
►1 tsp fine sea salt
►2 tsp ground cinnamon
►3 large eggs, room temperature
►1 cup extra light olive oil, or canola or vegetable oil
►1 1/2 cups granulated sugar
►1 Tbsp vanilla extract
►3 cups grated zucchini*, from 1 lb or 2 medium zucchini
►1 cup chopped walnuts or pecans, optional
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:13 Initial prep
0:50 How to make zucchini bread
2:36 How to shred zucchini
4:30 How to bake zucchini bread
4:54 Steps after baking zucchini bread
6:33 Taste test
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Zucchini Bread
This zucchini bread is a quick and easy treat that makes a perfect grab and go snack in the morning! Moist, perfectly sweet with lots of crunchy walnuts, brown sugar, and a hint of cinnamon.
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A Handed-Down Family Recipe || Zucchini Bread
This recipe for zucchini bread was handed down to Meg from her mother, and it’s one of our favorite quick snack treats.
— Zucchini Bread —
Preheat oven to 350*. Grease and flour a bundt pan.
3 Cups Flour
1 1/2 Cups sugar
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
1 tsp baking soda
Mix in a large bowl and set aside.
3 eggs
1 Cup olive oil
2 tsp vanilla
4 Cups shredded zucchini
1 Cup raisins
1 Cup nuts
Mix together, then add to dry ingredients. Mix thouroughly until all flour is mixed in. Scoop into bundt pan and level out. Bake for about 1 hour, until a toothpick comes out clean. Let cool before slicing.
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The BEST Zucchini Bread Recipe (4 ways)
I've been making this foolproof zucchini bread for 10 years! It's easy, soft and moist - and perfect for breakfast or snack! Learn 4 ways to make it: chocolate chip zucchini bread, blueberry zucchini bread and make zucchini muffins too!
PRINTABLE RECIPES:
Basic Bread:
Blueberry Zucchini Bread:
Chocolate Chip Zucchini Bread:
Zucchini Muffins:
Base Zucchini Bread Recipe:
INGREDIENTS
½ cup (119ml) vegetable oil
¾ cup (150g) packed brown sugar
¼ cup (50g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups (186g) all-purpose flour
1 ½ cups (approximately 152g) shredded zucchini
INSTRUCTIONS
Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.
Mix in cinnamon, baking soda, baking powder and salt.
Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini.
Pour batter into prepared pan. Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
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LEMON ZUCCHINI BREAD | Homestead Kitchen
Join me in the homestead kitchen as I share a delicious recipe for Lemon Zucchini Bread.
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