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Zuchini Bread

Zuchini Bread recipe image
This classic zucchini bread is the ultimate comfort food, offering a perfect balance of sweet vanilla notes and warm cinnamon spice. The grated zucchini keeps the crumb incredibly moist and tender, while the eggs and oil provide a rich texture. It&# 226;ÂÂs a versatile treat that works beautifully for breakfast, an afternoon snack, or a dessert. Simple to mix and bake, this recipe uses pantry staples to create a flavorful loaf that tastes even better the next day. Perfect for using up garden surplus or enjoying a cozy slice with your morning coffee.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 3150.4
Dietary: Vegetarian
Description
This classic zucchini bread is the ultimate comfort food, offering a perfect balance of sweet vanilla notes and warm cinnamon spice. The grated zucchini keeps the crumb incredibly moist and tender, while the eggs and oil provide a rich texture. It&# 226;€™s a versatile treat that works beautifully for breakfast, an afternoon snack, or a dessert. Simple to mix and bake, this recipe uses pantry staples to create a flavorful loaf that tastes even better the next day. Perfect for using up garden surplus or enjoying a cozy slice with your morning coffee.
Ingredients
  • 6 ea Eggs
  • 2 cup Oil
  • 4 cup Grated squash
  • 2 cup Sugar
  • 6 cup Flour
  • 4 teaspoon Cinnamon
  • 1/2 teaspoon Baking powder
  • 2 teaspoon Baking soda
  • 2 teaspoon Salt
  • 2 teaspoon Vanilla
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Grease and flour two loaf pans or line with parchment paper.
  2. 2
    In a large bowl, whisk together the eggs, oil, sugar, and vanilla extract until smooth and well combined.
  3. 3
    Stir in the grated zucchini (squash) to distribute evenly throughout the wet mixture.
  4. 4
    In a separate bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt.
  5. 5
    Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
  6. 6
    Pour the batter evenly into the prepared loaf pans.
  7. 7
    Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8
    Allow the bread to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 3150.4kcal
% Daily Value *
Total Fat 140.7g217%
Saturated Fat 23.7g119%
Cholesterol 559.5mg187%
Sodium 10039.8mg419%
Total Carbohydrate 415.9g139%
Dietary Fiber 16.1g65%
Sugars 130.1g
Protein 58.4g117%

* 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 and store at room temperature for up to 3 days. For longer storage, wrap individually and freeze for up to 3 months.

Variations: For applesauce or pumpkin bread, substitute the zucchini with 3 cups of applesauce or pumpkin puree. Add 4 teaspoons of ground ginger for a spicier profile. Note that the original variation mentioned adding water, but standard quick bread recipes typically do not require extra liquid when using purees; adjust flour if the batter seems too thin.

Serving Suggestions: Serve warm or at room temperature. Pairs well with butter, cream cheese, or a drizzle of honey. Great for breakfast, brunch, or an afternoon snack.

Baking Tip: If you prefer individual portions, you can bake this batter in a greased muffin tin. Bake for 15-20 minutes at 350ðF. This makes for easy, mess-free snacking.

Keywords: zucchini, bread, quick bread, cinnamon, baking, moist, snack, breakfast, homemade, vegetable, loaf, oven, spice, dessert, comfort food, flour, sugar, eggs, vanilla, grated
Read it online: https://www.chefs-mate.com/recipe/zuchini-bread/