Zucchini Bread

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Ingredients

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 2 large eggs, room temperature

• 1/2 cup vegetable oil

• 2 cups shredded zucchini (about 2 medium zucchini)

• 1 1/2 teaspoons ground cinnamon

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon vanilla extract

• 1/2 cup chopped walnuts or pecans

• 1/2 cup chocolate chips

• 1/4 teaspoon ground nutmeg

Instructions

1. Step 1: Prepare Your Zucchini
2. Wash your zucchini and trim off both ends. Using the large holes on a box grater, shred the zucchini into a bowl. Here's my trick: don't squeeze out the moisture like many recipes tell you. That liquid is what makes this zucchini bread incredibly moist and tender. Just let it sit while you gather other ingredients.
3. Step 2: Preheat and Prep Your Pan
4. Set your oven to 350°F. Grease a 9×5 inch loaf pan thoroughly with butter or cooking spray, then dust it lightly with flour. This double coating ensures your bread will release easily after baking. I learned this the hard way after watching a beautiful loaf stick stubbornly to the pan.
5. Step 3: Mix Dry Ingredients
6. In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. Make sure everything is evenly distributed. Those little pockets of cinnamon create wonderful flavor bursts throughout your bread.
7. Step 4: Combine Wet Ingredients
8. In a separate bowl, beat the eggs until they're light and slightly frothy. Pour in the vegetable oil and vanilla extract, whisking until smooth and well combined. The mixture should look glossy and emulsified.
9. Step 5: Bring It All Together
10. Pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, gently fold everything together until you see just a few flour streaks remaining. Now add your shredded zucchini and fold it in carefully. The batter will look thick and slightly lumpy, which is exactly what you want. Overmixing creates tough, dense bread instead of tender crumb.
11. Step 6: Bake to Perfection
12. Pour the batter into your prepared loaf pan, spreading it evenly to the corners. Slide it into your preheated oven and bake for 50 to 60 minutes. You'll know it's done when a toothpick inserted into the center comes out with just a few moist crumbs attached. The top should be golden brown and spring back when you gently press it.
13. Step 7: Cool and Enjoy
14. Let the bread cool in the pan for about 15 minutes. This resting time helps it firm up and makes removing it easier. Run a knife around the edges, then turn it out onto a wire rack. The hardest part? Waiting until it cools completely before slicing. A warm loaf will crumble, but a cooled one slices into perfect pieces.

Nutrition

Calories: ' + d.