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Alright, folks, let’s talk zucchini bread. Is there anything more quintessentially cozy than the smell of it baking in the oven? I think not! Late summer means a surplus of zucchini, and while I’m a fan of grilling it, sautéing it, and sneaking it into all sorts of dishes, sometimes you just need a good, classic zucchini bread. This recipe is tried and true – the kind your grandma probably made (or at least, *mine* did!). It’s moist, perfectly spiced, and just sweet enough to satisfy that afternoon craving. Get ready to enjoy a slice (or two!) with a cup of coffee or tea. Honestly, it’s the perfect comfort food.

Zucchini Bread

Here’s a picture of this delicious Zucchini Bread:

Ready to get baking? Gather your ingredients – you probably have most of them already lurking in your pantry!

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (optional, but adds a lovely warmth!)
• 1/2 teaspoon salt
• 3 large eggs
• 1 3/4 cups granulated sugar
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups grated zucchini, unpeeled (about 2 medium zucchini)
• 1 cup chopped walnuts or pecans (optional, but highly recommended!)

Instructions:

1. Get Prepped: Preheat your oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans. You can also use baking spray with flour if you prefer. This is crucial – nobody wants their zucchini bread stuck to the pan!
2. Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves (if using), and salt. Make sure everything is well combined so you don’t end up with pockets of baking soda.
3. Wet Ingredients: In a separate bowl, beat the eggs, sugar, oil, and vanilla extract together until light and fluffy. This is where your arm gets a workout, or you can use a stand mixer if you’re feeling fancy.
4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing will develop the gluten and result in a tough bread.
5. Add Zucchini and Nuts: Gently fold in the grated zucchini and nuts (if using). The zucchini adds moisture, and the nuts add a delightful crunch.
6. Bake: Pour the batter evenly into the prepared loaf pans. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool: Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This is the hardest part – the smell will be incredibly tempting!
8. Enjoy! Slice and serve. This bread is best enjoyed slightly warm or at room temperature. It’s also delicious with a smear of butter or cream cheese.

This zucchini bread is seriously addictive. It’s the perfect treat for breakfast, brunch, or an afternoon snack. And it’s so easy to make! Give it a try, and let me know what you think. Happy baking!

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