This bread is incredibly moist, tender, full of flavor and the thin crunchy crust on the top is my favorite part.
This is so easy to make and while you’re at it, bake up extra and put in the freezer for those coming cold months when we need a bit of summer back.
Moist, flavorful and tender Zucchini Bread
1 cup brown sugar
1 cup granulated sugar
1 cup oil
1 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp ground cloves
1 tsp. nutmeg
1 tsp. cinnamon
2 cups grated zucchini
Preheat oven to 325 degrees
Line loaf pans (4 1/2 x 8 1/2″) with parchment paper and coat with spray release.
Grate zucchiniBeat eggs till foamy; gradually add in sugars then oil and vanilla.
In a separate bowl add dry ingredients.
Add dry ingredients to the egg sugar mixture alternately with zucchini. Stir in vanilla.
Pour into the 2 prepared loaf pansBake for 35-40 minutes until a toothpick in the middle comes out with just a few crumbs.
When the bread is cooked through, cool on racks for 10-15 minutes.
Run a knife around the edges to loosen any parts that have stuck to the sides of the pan.Tip over and allow to cool completely.
Store in an airtight container or bag.
*If freezing, wrap in saran wrap, then foil, then place in a zip lock bag.
This helps to prevent ice crystals from forming and making it soggy, as well as from freezer burn.
Copyright Carrie Groneman, A Mother’s Shadow
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