Easy Zucchini Bread Recipes Moist Easy Wraps

Zucchini bread has carved a niche for itself in the world of baked goods, celebrated for its delightful balance of sweetness and moisture. This beloved treat has transitioned from a humble garden staple to a favorite in kitchens across the globe, often gracing breakfast tables, afternoon snacks, or even as a dessert. What makes zucchini bread particularly appealing is its versatility; it can be enjoyed plain, slathered with butter, or topped with cream cheese for a richer experience.

Discover the joy of making delightfully moist zucchini bread wraps—an exciting twist on a classic favorite! These wraps blend the sweetness and moisture of zucchini with wholesome ingredients, creating a versatile option for any meal. Whether you fill them with savory grilled veggies or indulge in sweet spreads, these wraps are nutritious and delicious. Ideal for breakfast, lunch, snacks, or dessert, zucchini bread wraps offer a fun way to enjoy more vegetables while satisfying your cravings. Get ready to elevate your meal prep with this creative and healthy recipe!

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Ingredients

2 medium zucchinis, grated (about 2 cups)

1 cup all-purpose flour

1 cup whole wheat flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp nutmeg (optional)

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil or melted coconut oil

2 large eggs

1 tsp vanilla extract

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or chocolate chips (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal.

Prepare Zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture. Set aside.

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).

Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and oil. Mix well. Add the eggs one at a time, and then stir in the vanilla extract until well combined.

Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix! Gently fold in the drained zucchini and any optional add-ins like nuts or raisins.

Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly.

Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Slice: Allow the zucchini bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice into wraps.

Serve: Serve as is, or enjoy it toasted with a smear of cream cheese or butter. These wraps are perfect for breakfast, snacks, or even dessert!

Prep Time, Total Time, Servings: 15 mins | 1 hr 10 mins | 10 servings