Best Zucchini Bread
User Reviews
5
Best Zucchini Bread
Description
This zucchini bread recipe uses three cups of flour accented with cinnamon, nutmeg, and ginger, along with baking powder and soda for leavening. The batter is sweetened with a mixture of sugar and brown sugar and moistened using applesauce and grated zucchini. Eggs and vanilla add structure and flavor. Combining the dry ingredients gently with the wet ensures a tender crumb without overmixing.
The bread is baked in greased 8x4-inch pans at 325°F until golden and a toothpick test confirms doneness. Cooling for 20 minutes in the pans before removing helps the bread hold its shape. Serving the bread with molasses butter complements the spices and enhances the moist texture with extra depth.
It’s a cozy loaf suitable for breakfast, snacks, or light dessert. Using a kitchen scale to evenly distribute batter between pans can help achieve uniform baking. This recipe was adapted from Jessica Banner.
Ingredients
- 3 cups flour
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 3 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sugar
- 1 cup light brown sugar
- 3 egg
- 1 cup applesauce
- 3 teaspoons vanilla
- 2 cups zucchini finely grated
- butter with molasses
Instructions
- Grease two 8x4 inch bread pans and preheat oven to 325 degrees.
- Sift or whisk together flour, nutmeg, cinnamon, ginger, baking powder and baking soda and salt. Set aside.
- In a stand mixer fitted with the paddle attachment or a large mixing bowl, beat applesauce, vanilla, sugar and brown sugar together.
- Add eggs, one at a time, fully incorporating between each addition.
- Add dry ingredients until just combined. Do not overbeat. Fold in finely grated zucchini.
- Pour batter into prepared pans.
- Bake for 30-40 minutes or until bread is light brown and passes the toothpick test. Times will vary greatly depending on how much batter you put in each pan. Use a kitchen scale to get them equal. If not, one may be complete before the other.
- Cool in pan on a rack for 20 minutes before removing from pan.
- Serve with molasses butter.
- If you've tried this recipe, come back and let us know how it was!
Notes
- Use a kitchen scale to divide batter evenly between pans for consistent baking times.
- Let loaves cool in the pans for about 20 minutes before removing to avoid breaking.
- Serve with molasses butter to complement the warm spices and add richness.
- This recipe is adapted from Jessica Banner's original version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Cholesterol | 30mg | 10% |
| Sodium | 231mg | 10% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 37mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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