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Moist Zucchini Bread Recipe !

Here’s a quick guide showing you exactly how to make zucchini bread. follow how easily it comes together!
my goal is to give you the confidence to bake and cook from scratch.

Ingrédients
  

  • Nonstick cooking spray, for greasing the loaf pans
  • 3 cups all-purpose flour 
  • 1 teaspoon baking soda 
  • 1 teaspoon baking powder 
  • 2 teaspoons ground cinnamon (powder)
  • 3 cups grated zucchini 
  • 1/4 cup maraschino cherries  or you can use also honey
  • 1/2 cup walnuts, chopped 
  • 1 cup vegetable oil 
  • 1 teaspoon salt 
  • 3 to 4 large eggs, beaten 
  • 1/2 cup frozen grated coconut, thawed
  • 2 cups sugar 

Instructions
 

  • Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
  • In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
  • Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.

Notes

  • Bake 50-60 minutes until a toothpick inserted into the center comes out clean.

To Freeze or Store

Keep zucchini bread on the counter for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to freeze it.
Freezer: Like most breads, you can freeze zucchini bread. Be sure to cool completely first. Freezing it in slices makes it easy to thaw just as much as you’d like to eat.
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