Description
The secret to the moistest zucchini bread ever? This foolproof recipe that turns garden bounty into a cinnamon-spiced slice of heaven. No one will believe there are veggies hiding inside!
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar, packed
- 1 cup (240ml) vegetable oil
- 2 teaspoons vanilla extract
- 2 cups (about 300g) grated zucchini (about 2 medium zucchini)
- 1 cup (120g) chopped walnuts or pecans (optional)
- ½ cup (80g) raisins (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans or line with parchment paper.
- Whisk together flour, salt, baking soda, baking powder, and cinnamon in a large bowl.
- In a separate bowl, beat eggs until foamy, then add both sugars and beat until thick and pale, about 2 minutes.
- Add oil in a steady stream while mixing, then stir in vanilla extract.
- Fold grated zucchini into the wet ingredients until evenly distributed.
- Add dry ingredients to wet mixture in three batches, folding gently after each addition just until combined.
- If using, fold in nuts and/or raisins.
- Divide batter evenly between prepared pans and smooth tops.
- Bake for 50-60 minutes, or until a toothpick inserted in center comes out clean or with few moist crumbs.
- Cool in pans for 15 minutes, then remove to a wire rack to cool completely.