This classic zucchini bread is incredibly moist and flavorful, with warm notes of cinnamon and vanilla complementing the fresh vegetables. The shredded zucchini keeps the crumb tender while adding a subtle earthiness. It’s an excellent way to use up garden surplus or pantry staples. Ideal for morning coffee, afternoon snacks, or potlucks, this homemade treat brings comfort to any occasion. Easy to mix and bake, itâÂÂs a family favorite that freezes well for later enjoyment.
Friar’S Zucchini Bread
Description
This classic zucchini bread is incredibly moist and flavorful, with warm notes of cinnamon and vanilla complementing the fresh vegetables. The shredded zucchini keeps the crumb tender while adding a subtle earthiness. It&# 226;ÂÂs an excellent way to use up garden surplus or pantry staples. Ideal for morning coffee, afternoon snacks, or potlucks, this homemade treat brings comfort to any occasion. Easy to mix and bake, itâÂÂs a family favorite that freezes well for later enjoyment.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Grease and flour two standard loaf pans.
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In a large bowl, beat eggs, oil, sugar, and grated zucchini until well combined.
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In a separate medium bowl, whisk together flour, baking powder, salt, and cinnamon.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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Stir in vanilla extract.
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Divide batter evenly between the prepared loaf pans.
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Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
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Allow loaves to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 1530.4kcal
- % Daily Value *
- Total Fat 65.8g102%
- Saturated Fat 10.6g53%
- Cholesterol 139.9mg47%
- Sodium 4979.1mg208%
- Total Carbohydrate 220.8g74%
- Dietary Fiber 7.7g31%
- Sugars 123.8g
- Protein 18.9g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Wrap cooled bread tightly in plastic wrap or aluminum foil. Store at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.
Variation: For a vegan version, substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based oil.
Tips: Do not squeeze the grated zucchini; the moisture helps keep the bread tender. Ensure zucchini is finely grated for even distribution.
Testing: If the tops brown too quickly, tent with foil halfway through baking.
