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Zucchini Bread

Zucchini Bread recipe image
This classic zucchini bread is the ultimate way to use up garden surplus. It combines shredded raw zucchini with warm cinnamon, vanilla, and toasted nuts to create a moist, tender crumb with a subtle sweetness. The texture is dense yet fluffy, making it perfect for breakfast, an afternoon snack, or dessert. It pairs wonderfully with coffee or tea. Simple to mix and bake, this recipe relies on pantry staples and delivers comforting, home-style flavor that tastes incredibly fresh every time you serve it.
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Servings: 2
Calories: 1916.1
Dietary: Vegetarian
Description
This classic zucchini bread is the ultimate way to use up garden surplus. It combines shredded raw zucchini with warm cinnamon, vanilla, and toasted nuts to create a moist, tender crumb with a subtle sweetness. The texture is dense yet fluffy, making it perfect for breakfast, an afternoon snack, or dessert. It pairs wonderfully with coffee or tea. Simple to mix and bake, this recipe relies on pantry staples and delivers comforting, home-style flavor that tastes incredibly fresh every time you serve it.
Ingredients
  • 3 ea Eggs
  • 1 cup Oil
  • 2 cup Shredded raw zucchini
  • 1 3/4 cup Sugar
  • 1/4 teaspoon Baking powder
  • 2 teaspoon Baking soda
  • 2 teaspoon Cinnamon
  • 1 teaspoon Salt
  • 2 teaspoon Vanilla
  • 1 cup Chopped nuts
  • 2 cup Flour
Directions
  1. 1
    Preheat the oven to 350&# 194;°F (175°C).
  2. 2
    Grease and flour two standard loaf pans.
  3. 3
    Place shredded zucchini in a clean kitchen towel or strainer and squeeze out excess liquid firmly.
  4. 4
    In a large bowl, beat eggs, sugar, and oil together until well combined.
  5. 5
    Stir in the vanilla extract.
  6. 6
    In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  7. 7
    Add the dry ingredients to the wet mixture and stir until just combined.
  8. 8
    Fold in the drained zucchini and chopped nuts.
  9. 9
    Divide the batter evenly between the prepared loaf pans.
  10. 10
    Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
  11. 11
    Allow loaves to cool in the pans for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1916.1kcal
% Daily Value *
Total Fat 108.9g168%
Saturated Fat 15.5g78%
Cholesterol 279.8mg94%
Sodium 5026.4mg210%
Total Carbohydrate 212.6g71%
Dietary Fiber 10.6g43%
Sugars 110.6g
Protein 32.7g66%

* 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 foil. Store at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze the wrapped loaves for up to 3 months.

Variations: You can substitute walnuts, pecans, or almonds for the chopped nuts. Add raisins or chocolate chips for extra flavor.

Tip: Do not overmix the batter after adding the flour, as this can make the bread tough. Mix just until no dry streaks remain.

Scaling: This recipe can be doubled to make three loaves or one larger bundt cake, adjusting baking time accordingly.

Keywords: zucchini, bread, quick bread, banana bread style, cinnamon, vanilla, nuts, moist, homemade, oven, baking, vegetable bread, snack, breakfast, dessert, comfort food, easy recipe, shredded zucchini
Read it online: https://www.chefs-mate.com/recipe/zucchini-bread-3/