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Simple Bakery-Style Zucchini Bread Recipe

Simple Bakery-Style Zucchini Bread

Welcome to our culinary adventure where we explore the delightful world of baking with a recipe that is both simple and scrumptious: Simple Bakery-Style Zucchini Bread! This recipe is not just a way to use up that extra zucchini hiding in your fridge; it’s a chance to create a moist, flavorful bread that your family and friends will rave about. Perfect for breakfast, a snack, or even dessert, this zucchini bread will quickly become a favorite in your home.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups grated zucchini approximately 2 medium zucchinis
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts or chocolate chips optional

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowls
  • Whisk
  • Grater
  • Rubber spatula
  • Measuring Cups and Spoons
  • Toothpick or skewer
  • Wire rack

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C).
  2. Step 2: Grease and flour a 9x5-inch loaf pan.
  3. Step 3: In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until fully combined.
  4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  5. Step 5: Gradually add the dry ingredients to the zucchini mixture, stirring gently until just combined. Fold in any optional nuts or chocolate chips.
  6. Step 6: Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Step 7: Bake for 50-60 minutes until a toothpick comes out clean.
  8. Step 8: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store your zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze it for up to 3 months.