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Mom’s Secret Moist Zucchini Bread: A Classic Family Recipe

This cherished family recipe for moist zucchini bread is packed with fresh zucchini, warm spices, and a touch of sweetness. Perfect for breakfast, a snack, or dessert, it’s a timeless classic that’s sure to become a family favorite.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 2 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts or pecans (optional)

Method
 

Instructions
  1. Preheat your oven to 325°F (165°C). Grease and flour two 8x4-inch loaf pans.
  2. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.
  3. In a large bowl, beat the eggs until light and frothy. Add the vegetable oil, sugar, and vanilla extract. Mix well to combine.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
  5. Fold in the grated zucchini and chopped nuts (if using) until evenly distributed.
  6. Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use freshly grated zucchini and avoid overmixing the batter for the best results. Customize with add-ins like raisins or chocolate chips if desired.