Homemade Zucchini Bread Recipe
User Reviews
5
Homemade Zucchini Bread Recipe
Description
Homemade Zucchini Bread Recipe uses a rich blend of butter, sugar, eggs, milk, and vegetable oil combined with grated zucchini and a mix of baking soda, baking powder, cinnamon, nutmeg, and salt to create a spiced, moist batter. The flour and crunchy pecans provide structure and texture. Baking the batter in two loaf pans allows even cooking, and an optional topping of brown sugar and chopped pecans adds a slight caramelized crunch on the crust. The bread’s tender crumb contrasts with subtle nutty bits and the spice notes provide warmth.
The bread offers a sweet but mild flavor well balanced by the spices and nuts. The grated zucchini contributes moisture and slight vegetal freshness without overpowering the sweetness. It is baked to a center temperature around 198°F ensuring thorough cooking and a balance between moist interior and browned exterior.
This zucchini bread serves well sliced for breakfast with butter or cream cheese, or as a snack alongside tea or coffee. Thanks to the combination of dairy and oil in the batter, it remains moist for several days covered at room temperature or refrigerated. The recipe also adapts well to muffin tins if preferred.
According to the notes, you can prepare the bread up to a day in advance and store it covered at room temperature for up to three days or refrigerated for five days. It freezes well for three months and thaws in the fridge, retaining good texture. The recipe allows some flexibility in substituting pecans for walnuts or almonds, and milk for full-fat yogurt, making it adaptable to available ingredients.
Ingredients
- 2 unsalted butter sticks melted
- 1 ¾ cups sugar
- 4 egg
- ¼ cup milk whole
- ¼ cup vegetable oil
- 1 ½ teaspoons baking soda
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 3 ½ cups zucchini grated, fresh
- 4 cups all-purpose flour
- 1 ½ cups pecans
Instructions
- Preheat the oven to 350°.
- In a large bowl whisk together the butter and sugar until completely mixed.
- Next, add in 1 egg at a time until whisked in.
- Pour in the oil, and milk until combined and mix them in.
- Now, whisk in the baking soda, baking powder, cinnamon, nutmeg, and salt until it is completely mixed together.
- Add in the shredded zucchini and whisk until it is combined.
- Whisk in the flour until combined and then fold in the pecans using a rubber spatula.
- Divide the batter between two 9x5 loaf pans that have been sprayed with no-stick spray.
- This part is optional but mix together ¼ cup of packed light brown sugar with ¼ cup of roughly chopped pecans and evenly sprinkle it over the top of the bread.
- Bake at 350° for 50-55 minutes or until browned and cooked in the center. If you press a toothpick in the center, it should come out relatively clean. In addition, it will have an internal temperature of 198°.
- Remove from the oven and set on a rack and cool for 20 minutes before slicing and serving.
Notes
- You can bake this zucchini bread up to one day ahead; store covered at room temperature for up to three days or refrigerate for up to five days to maintain freshness.
- This bread freezes well when tightly wrapped; store for up to three months and thaw in the refrigerator before serving.
- You may substitute pecans with walnuts or almonds depending on preference or availability.
- For dairy variations, use all oil, all milk, or a combination; full-fat yogurt can replace the milk as well.
- The same batter can be baked as muffins; bake 24 muffins for 25 to 28 minutes instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 269mg | 11% |
| Potassium | 216mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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