Zucchini Bread
User Reviews
5
Zucchini Bread
Description
This Zucchini Bread uses freshly grated zucchini, incorporating the vegetable’s moisture into the batter without squeezing out water. The dough combines sugar, eggs, melted butter, and vanilla with all-purpose flour, baking soda, cinnamon, and a pinch of salt. The zucchini is folded in last, contributing to the bread's moist texture. Chopped pecans can be added for additional texture and flavor.
The batter is split evenly into prepared loaf pans and baked at 350°F until a toothpick comes out clean, resulting in a golden brown crust and a tender interior. Cooling in pans briefly before turning out aids in preventing sticking.
The bread offers soft moistness from the zucchini and a warm note of cinnamon, making it suitable for breakfast, snacks, or light dessert. It stores well at room temperature covered, and can be sliced and toasted.
Proper flour measuring by stirring and lightly spooning ensures the bread remains light rather than dense. Melting the butter to warm but not hot ensures easy mixing. Tent foil over the bread toward the end of baking can prevent over-browning.
Ingredients
- 3 cups zucchini about 4 zucchini, grated, fresh
- 1 ½ cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cup butter melted¹
- 3 cups all-purpose flour properly measured
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 cup pecans optional, chopped
Instructions
- Preheat the oven to 350F. Grease two 8x4-inch loaf pans. I like to use nonstick spray with flour. Set aside.
- Place the grated zucchini in colander in the sink while you continue.3
- Whisk together sugar, eggs, vanilla, salt, and butter in a large bowl.
- Add flour, baking soda, and cinnamon, and whisk in until just combined.
- Stir in grated zucchini until just incorporated.
- Add nuts, if using, and stir in until just combined.
- Divide batter between prepared loaf pans.
- Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.4
- Cool in pans for 10 minutes.
- Run a thin knife around the edges, and remove zucchini bread out onto wire cooling racks to finish cooling.
Notes
- Melt butter until just melted and warm but not hot for better mixing.
- Measure flour properly by stirring or sifting, then spooning into the cup without packing to avoid heavy bread.
- Do not squeeze moisture from grated zucchini; letting it sit in a colander helps control moisture while retaining it for bread moistness.
- Tent the bread with foil during the last 10 minutes of baking to prevent over-browning the crust.
- Nutrition values are estimates and can vary based on ingredient brands and measurements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32pieces
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 147kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 129mg | 5% |
| Potassium | 61mg | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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