Zucchini Bread
Usually only made during the summer in our house when the squash is plentiful, this versatile quick bread has many options.
Below you will find a very basic and fool proof recipe for this delicious anytime of the day treat, smear it with good butter, peanut butter or cream cheese. Take this recipe and get creative with the other additions like coconut, assorted nuts, chocolate chips, or a little bit of them all.
Mise en place
- Mixing bowls
- Vegetable grater
- rubber spatula
- Measuring cups and spoons
- Loaf pans or muffin cups
Time: 1-1/2 hours Difficulty: Easy
Zucchini Bread Recipe
- 3 c. all-purpose flour
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 c. sugar
- 2 eggs, large
- 1/2 c. oil
- 1 tsp. vanilla
- 2 c. zucchini, grated
- 1 c. walnuts, chopped (optional)
Combine all of the dry ingredients into small mixing bowl and mix thoroughly.
In a separate mixing bowl combine sugar, eggs, oil (I used lite olive oil) and vanilla.
Mix all together until you have a smooth batter, add the grated zucchini and mix.
Pour batter into prepared pans and place in a 375°F oven.
I choose one large loaf pan and two small, this way I can share the little loaves or freeze them. Once you place the zucchini bread into the oven turn it down to 350°F. The small loaves bake approximately 30-40 min. where the large loaf bakes 50-60 min., if you do muffins they bake for 15-20 min.. Test with a wooden skewer or toothpick, when it comes out clean and dry your quick bread is done. Let sit on a cooling rack for 10 min. and remove from pan and continue to cool on rack. Wrap tight and freeze up to 6 months.
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