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

This beloved family recipe for zucchini bread is known for its tender crumb, rich cinnamon flavor, and ultra-moist texture. It's a versatile treat perfect for breakfast, snacks, or dessert, and a great way to use up garden zucchini.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 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 large eggs
  • 1 cup vegetable oil
  • 2 1/4 cups granulated sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 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 lightly. Add the vegetable oil, sugar, and vanilla extract. Mix well until fully combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
  5. Fold in the grated zucchini and nuts (if using) until evenly distributed throughout the batter.
  6. Pour the batter evenly into the prepared loaf pans. Bake for 50-60 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 fresh zucchini for best flavor and moisture. Avoid overmixing the batter to prevent a dense loaf. Customize with add-ins like chocolate chips or dried cranberries. Store in an airtight container for up to 3 days or freeze for up to 3 months.