It's that time of year again when zucchini is in season and there's a surplus of it in the garden. Time to get creative and whip up something delicious with it! If you're looking for a delicious, moist zucchini bread recipe, you've come to the right place. This recipe is easy to make and is sure to be a hit with family and friends.
Ingredients
To make this moist zucchini bread recipe, you'll need the following ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, 3 eggs, 1 cup granulated sugar, 1 cup vegetable oil, 2 teaspoons vanilla extract, 2 cups grated zucchini, and 1/2 cup chopped walnuts (optional).
Instructions
Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan with butter or cooking spray. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg. In a separate bowl, beat the eggs. Add the sugar and beat until light and fluffy. Add the oil and vanilla, and mix until combined. Stir in the zucchini. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the walnuts, if desired. Pour the batter into the prepared pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Variations
This moist zucchini bread recipe is delicious as is, but you can also add in some extra ingredients to give it even more flavor. Try adding 1/2 cup of chopped dates, raisins, or cranberries. You can also add in 1/2 cup of shredded coconut or 1/2 cup of your favorite chopped nuts. For a chocolatey twist, try adding 1/2 cup of semi-sweet chocolate chips.
Serving Suggestions
This moist zucchini bread is delicious served on its own, or you can dress it up with a dollop of whipped cream or a scoop of ice cream. It's also delicious spread with a bit of butter or cream cheese. Enjoy!
Storage
This moist zucchini bread will keep at room temperature for up to 3 days. For longer storage, wrap the bread in plastic wrap or aluminum foil and store it in the refrigerator for up to 1 week. To freeze, wrap the bread in a double layer of plastic wrap and freeze for up to 3 months.
Conclusion
This moist zucchini bread recipe is a delicious way to use up that extra zucchini from the garden. It's easy to make and is sure to be a hit with family and friends. Enjoy!
