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FutureStarrZucchini Bread Recipe:
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I have at least a dozen recipes on this site devoted to using up summer’s surplus of zucchini, from zucchini muffins to zucchini fritters to zucchini soup, but this classic zucchini bread is my most requested. A good bit of shredded zucchini goes into the batter, but it miraculously disappears once baked, so the bread tastes more like spice cake than anything else. It’s easy to make and a great way to get kids to eat zucchini, although for kids you’ll likely want to swap out the nuts and currants for chocolate chips. I was gifted 2 HUGE zucchinis and decided to try making zucchini bread for the first time. OMG, this is an incredible recipe!! Luckily, I have enough zucchini left over to make at least 6 more! I used chocolate chips in the first batch, but I am going to try different things in other batches. P.S. I hate bakingðŸ¤ª
So…this is my first ever baking attempt. Proving that at 68 you’re not to old to try something new. I did not have a 4×8 baking tin, so I am using what I have, which I believe is about 10×6. I used only enough batter to get the height that I saw in the photos and put the rest in muffin trays. I added pecans and cherries because they are my wife’s favorites. Will let you know how this turns out as I will have to guess at the baking time. I have watched the Great British Baking Show, so I have an idea of the color I want…ha.
www.onceuponachef.com)I made this last night with all chocolate chips as the add-ins and added a little cardamom (because I love cardamom). Oh my goodness, was this ever amazing. I have been baking for over 50 years and this was by far and away the best zucchini bread ever!!! I love all your recipes that I have tried so far. They all have turned out amazing. Thank you so much for your postings/recipe collection!!
Zucchini bread tastes like the combination of spices you add to the batter. This zucchini bread, however, also tastes like vanilla and brown sugar. Brown sugar is one of my favorite ingredients to bake with– like zucchini, it adds wonderful moisture and also a touch of sweet molasses flavor. Additionally, you’ll taste cozy cinnamon spice and a little pinch of nutmeg. In terms of texture, it’s not quite as dense as banana bread but not as light as vanilla cake. It’s soft and moist and reminds me of this apple cinnamon bread.
A regular 8-9″ loaf pan of zucchini bread will bake in about 55-60 minutes. If you like using mini loaf pans, they take 35-40 minutes to bake. If you’d like to adapt this recipe for muffins instead, bake those for 18-20 minutes. Always check for doneness either by measuring the temperature of the bread with a meat thermometer- it should read 200 degrees F- or by inserting a toothpick in the center and having it come out clean. Also, if you over-bake it, it will be dense, but will taste just fine. You can always put it in the oven early
Yes, you should squeeze out excess water from grated zucchini before adding it to your batter. Zucchini naturally has a lot of water in it. that becomes quite clear after grating it, if you simply leave it to rest for 5-10 minutes, the water will begin accumulating in the bowl! I like to squeeze as much out as possible before making it into zucchini bread. Interestingly enough, each zucchini is a bit different when it comes to water content. I find zucchini straight from my garden has quite a bit more water in it than zucchini from the grocery store. Both work well in this recipe! I say use what you’ve got!
I adore a good loaf of zucchini bread, but you can also use this recipe to make a zucchini cake as well. It’s sweet as is, so a light dusting of powdered sugar on top is a wonderful touch, as opposed to traditional frosting. Simply fill a 9×13 pan half full of the batter and bake for 40-45 minutes.
I love freezing loaves of zucchini bread! How you prepare zucchini bread for freezing really depends on how long you intent to keep it frozen. If you just want to freeze it for a week or two, I’d wrap it in plastic wrap or foil and place the loaf in a large freezer ziplock bag. Most often, when I bake zucchini bread to freeze it, I’ll bake mini loaves so that they fit in the ziplock bag easier. If you want to freeze it for 2-6 months, I’d wrap it more securely, making sure it’s airtight and wrapping it in a double layer of foil or plastic wrap, then place it in a ziplock bag.
Here’s how to help your zucchini bread not sink in the middle after it’s baked. This happens to me occasionally too! Often it’s because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. The recipe below makes 2 loaves of bread, or you can make 1 loaf of bread and 3 mini loaves… or 6 mini loaves. As always, make sure your baking soda isn’t too old- it should only be on your shelf for 6-9 months before purchasing new.
If your garden has blessed you with an abundance of everyone’s favorite squash, then it’s time to get out the grater, fire up the oven and bake some loaves with this moist, tender, spice-infused easy Zucchini Bread recipe. We'll show you how to make homemade Zucchini Bread with a quick-prep recipe and tips for easily swapping veggies or adding fruit for a dash of sweetness. Master this recipe and you'll open the door to a delicious season of homegrown goodness.
I have modified this recipe to make it healthier. I use only 1/2 cup of brown sugar. 1/4 cup of oil plus 1/3 unsweetened applesauce. I use 3/4 cup of flour and add 1/4 cup ground flax seed meal. I increased the spices but that is a personal taste. Bake as directed. I find that using a 9 by 3 pan only takes 45 minutes. I store the cooled cake in the refrigerator and it stays moist and delicious. (Source: www.marthastewart.com)