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Zucchini Bread (M_C-Tx (05/10/93

Zucchini Bread (M_c-Tx (05/10/93 recipe image
This classic zucchini bread is the perfect way to use up summer garden surplus. The batter is rich and moist, thanks to the high oil content and grated zucchini, while warm spices like cinnamon and nutmeg provide a comforting aroma. Each slice is tender and slightly sweet, making it an ideal companion for morning coffee or an afternoon snack. It&# 226;ÂÂs simple to mix together with pantry staples, yet the result feels indulgent and homemade. Whether served plain or with a light dusting of powdered sugar, this bread is a crowd-pleaser that stores well for days.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 20
Calories: 1797.8
Dietary: Vegetarian
Description
This classic zucchini bread is the perfect way to use up summer garden surplus. The batter is rich and moist, thanks to the high oil content and grated zucchini, while warm spices like cinnamon and nutmeg provide a comforting aroma. Each slice is tender and slightly sweet, making it an ideal companion for morning coffee or an afternoon snack. It&# 226;€™s simple to mix together with pantry staples, yet the result feels indulgent and homemade. Whether served plain or with a light dusting of powdered sugar, this bread is a crowd-pleaser that stores well for days.
Ingredients
  • 3 Eggs
  • 3/4 cup Oil
  • 2 cup Sugar
  • 2 cup Raw zucchini
  • 2 cup Flour
  • 1 cup Chopped nuts
  • 1/4 teaspoon Baking powder
  • 2 teaspoon Baking soda
  • 1 teaspoon Salt
  • 3 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 3 teaspoon Vanilla
Directions
  1. 1
    Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease two standard loaf pans or three mini loaf pans with oil or non-stick spray.
  2. 2
    In a large mixing bowl, beat the eggs until smooth. Add the sugar, oil, and grated raw zucchini. Mix well until the ingredients are fully combined.
  3. 3
    In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. 4
    Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
  5. 5
    Fold in the vanilla extract and chopped nuts until evenly distributed throughout the batter.
  6. 6
    Pour the batter evenly into the prepared loaf pans.
  7. 7
    Bake for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  8. 8
    Allow the bread to cool in the pans for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 1797.8kcal
% Daily Value *
Total Fat 90.2g139%
Saturated Fat 12.1g61%
Cholesterol 139.9mg47%
Sodium 4980.6mg208%
Total Carbohydrate 229.6g77%
Dietary Fiber 11.9g48%
Sugars 125.4g
Protein 28.1g57%

* 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

Store the cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.

This batter works well in mini loaf pans; bake for the same amount of time but check for doneness slightly earlier. You can also substitute walnuts or pecans for the generic chopped nuts.

Ensure the zucchini is grated and excess moisture is not squeezed out, as this helps keep the bread moist. If your zucchini is very watery, you may need to add a tablespoon or two of flour to the batter.

Keywords: zucchini, bread, quick bread, baking, vegetable, spiced, cinnamon, nutmeg, moist, snack, breakfast, loaf, nuts, eggs, flour, vanilla, summer, garden, homemade, comfort food
Read it online: https://www.chefs-mate.com/recipe/zucchini-bread-m_c-tx-05-10-93/