Zucchini Bread

Zucchini bread has become very popular in our home. I made this during a random late night craving for something indulgent and it has now become quite the staple! Ryan loves carbs, like most toddlers, and I’m always so happy to hide some veggies in to her diet.

There are lots of recipes for zucchini bread floating around…you may even have one of your own! But this is tried and true and will never let you down!

First, clean the zucchini…

Then grate it down. I used 3 small ones but you really just need enough for a big heaping cup. The smaller zucchini tend to be a bit firmer and I love that texture.

Next, lets assemble the dry ingredients! Flour, salt, baking powder, soda, nutmeg and cinnamon.

Add some rough chopped walnuts. I buy mine chopped but then I chop through even more. I love the crunchy addition but don’t like the pieces too big.

Next, assemble the wet ingredients…eggs, oil, vanilla, and sugar.

Combine both bowls gently fold all ingredients together. Don’t over mix! Transfer batter to a pan. My skinny bread pans somehow disappeared from my kitchen, but as you can see…you can use any shape you like.

Bake for 40-60 minutes (this depends on the pan. My skinnier pan only cooked for about 30. Check it with a toothpick and if it comes out clean…you are done!

Slice it up and enjoy!

 

Zucchini Bread

1 cup white sugar
1 cup brown sugar
3 eggs
1 cup vegetable oil (you can substitute applesauce for ½ the oil)
3 teaspoons vanilla extract
3 cups all-purpose flour
1 tsp nutmeg & a pinch of clove
3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2-3 cups grated zucchini (you can add a little more, I always do!)
1 cup chopped walnuts
Grease two 8 x 4 inch bread pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
Add dry ingredients to the egg mixture and stir until combined.
Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes.
Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!

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