How to Make the BEST Zucchini Bread
User Reviews
5
How to Make the BEST Zucchini Bread
Description
Beginning with grated zucchini, which adds moisture and mild flavor, this recipe combines eggs and oil whipped to a creamy froth with granulated and light brown sugars and vanilla for sweetness and aroma. Dry ingredients include flour, baking soda, baking powder, cinnamon, nutmeg, and salt, providing leavening and spice. The zucchini is folded carefully into the mixture to avoid overmixing, which could toughen the loaf.
Baking in prepared loaf pans at 325°F for 50 to 60 minutes produces a golden exterior and a tender crumb inside. Doneness is confirmed by a clean toothpick or the bread pulling away from pan sides. The cinnamon and nutmeg impart a warm, spiced flavor that complements the zucchini's mild earthiness.
This bread can be served warm, making an excellent snack or breakfast choice. It also accommodates additions like chocolate chips or nuts, and variations include using crushed pineapple or adjusting sugar levels to taste.
The recipe notes suggest freezing the loaf for up to three months and provide options to customize the sweetness and texture with fruit or nuts.
Ingredients
- 2 cups zucchini about 12 ounces, grated
- 3 egg large
- 1 cup canola oil
- 1 ½ cups granulated sugar
- ½ cup light brown sugar
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon kosher salt
Instructions
- Prepare two 8 ½" X 4 ½" loaf pans with non-stick baking spray and preheat the oven to 325°F.
- Grate the zucchini on the large grates of a box grater and set aside.
- In a large bowl, use an electric hand mixer to beat the eggs and oil until creamy yellow and frothy. Add the white sugar, brown sugar, and vanilla, and mix well. Use a heavy wooden spoon or spatula to fold the grated zucchini into the egg mixture just until the zucchini is coated.
- Sift the dry ingredients into the wet, then mix by hand just until the ingredients come together. A few streaks of flour is okay. Do not over mix the batter or the center of the bread will sink and become tough.
- Divide the batter evenly between the two loaf pans. Bake for 50-60 minutes or until the bread pulls away from the sides of the loaf pan and a cake tester, wooden skewer, or toothpick inserted into the middle of the bread comes out clean.
- Cool the loaves in the pan for 10 minutes, then transfer to a cooling rack. Serve warm or at room temperature. Store in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
- The bread freezes well for up to 3 months, making it convenient for later enjoyment.
- Add 1 cup chocolate chips or chopped pecans or walnuts to the batter for added texture and flavor.
- For sweeter bread, incorporate ½ cup drained crushed pineapple into the wet ingredients.
- Alternatively, replace the brown sugar entirely with white sugar for a different sweetness profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 157mg | 7% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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