Zucchini Bread

Hi there, food lover! 👋 Ready to fill your kitchen with the comforting aroma of home-baked bread? Today, we’re diving into a moist, slightly sweet classic that sneaks in veggies while staying utterly delicious. Perfect with tea, coffee, or just a cozy afternoon snack, this recipe is a timeless treat. And yes, it’s pork- and alcohol-free! ✅

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Ingredients:

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg (optional)

Wet Ingredients:

• 2 large eggs
• ½ cup vegetable oil
• ½ cup brown sugar
• ¼ cup white sugar
• 1 tsp vanilla extract

Add-ins:

• 1½ cups grated zucchini (no need to peel)
• ½ cup chopped walnuts or raisins (optional)

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Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the eggs. Add oil, brown sugar, white sugar, and vanilla extract. Mix well until smooth.
4. Fold the grated zucchini into the wet ingredients.
5. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Do not overmix.
6. If using, fold in the walnuts or raisins.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Nutritional Information:

⏰ Prep Time: 15 mins | 🔥 Baking Time: 55 mins | ⏳ Total Time: 1 hr 10 mins
⚡ Calories per serving: ~190 | 🍽️ Servings: 10

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Bon appétit and happy cooking! 👩🍳🍽️