Zucchini Bread

I love making quick breads. While the baking time is longer than sandwich bread, there is no other down time. You mix it up, you put it in the pan, and you bake it. Done and delicious! Quick breads are also one of my favorite things to eat for breakfast, and a tasty snack for my kids.

This quick bread recipe is my go-to during the summer abundance of zucchini from our garden. I routinely make four loaves at a time! My children love it, and I love that it has some great nutrition from the zucchini – okay, and a healthy portion of cinnamon and sugar, too!

~ Theresa

What you need:

zucchini bread

Ingredients

  • 2 c. shredded zucchini (from 2 small or 1 large zucchini)
  • 3 c. all-purpose flour, plus more for dusting pans
  • 1 t. salt
  • 1 t. baking soda
  • 1 t. baking powder (store-bought or homemade)
  • 1 T. cinnamon
  • 3 eggs
  • 1 c. vegetable oil
  • 2 1/4 c. sugar
  • 1 T. vanilla (store-bought or homemade)

Equipment

  • box grater and cutting board
  • 2 8×4 loaf pans
  • large mixing bowl
  • electric mixer fitted with a paddle attachment
  • cooling rack

Time: 15 minutes prep, 60-70 minutes baking, 20 minutes cooling in pan

Freezeable: Yes! During the zucchini harvest I make about 20 loaves of this bread and put most of it in the freezer. Once the bread is completely cool, wrap it in wax paper and then put it in a gallon freezer bag.

Serves: Makes 2 loaves (10-12 slices each)

Multiplying the recipe: Mix the batches separately, but bake 4 loaves together. Make sure to rotate the pans halfway through baking. You will also need to add about 10-15 minutes to the baking time.

Zucchini Bread:

Shred the zucchini with a box grater. Pack the shredded zucchini to measure it in a dry measuring cup. Set aside.

Grease and flour your loaf pans. Preheat the oven to 325F.

In a large mixing bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon until evenly mixed.

In the mixer bowl, beat eggs, oil, vanilla, and sugar. Scrape the sides of the bowl with a spatula. Add the dry ingredients. Once well mixed, beat in the zucchini.  Pour into the prepared pans.

Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Quick breads take a long time to bake fully through the center, so make sure that the toothpick is completely clean. To test, the internal temperature of baked bread should be about 190F.

Let bread cool in the pans on a cooling rack for 20 minutes. Remove from pans and let cool completely, about an hour.

zucchini bread

Advertisements

15 Responses to Zucchini Bread

  1. Pingback: Two Recipes Using Zucchini: Zucchini Bread & Chocolate Zucchini Cake | Cooking for the Fam

  2. Pingback: What to do with Zucchini, with recipe links! | Cooking for the Fam

  3. Pingback: Weekly Menu Plan #39 | Cooking for the Fam

  4. Pingback: Weekly Menu Plan #42 | Cooking for the Fam

  5. Pingback: Weekly Menu Plan #43 | Cooking for the Fam

  6. Pingback: Weekly Menu Plan #45 | Cooking for the Fam

  7. Pingback: Weekly Meal Plan #63 | Cooking for the Fam

  8. Pingback: Weekly Meal Plan #67 | Cooking for the Fam

  9. Pingback: Weekly Meal Plan #68 | Cooking for the Fam

  10. Pingback: Weekly Meal Plan #71 | Cooking for the Fam

  11. Pingback: Weekly Meal Plan #72 | Cooking for the Fam

  12. Pingback: Weekly Menu Plan #10 | Cooking for the Fam

  13. Pingback: Weekly Meal Plan #76 | Cooking for the Fam

  14. Pingback: Weekly Meal Plan #88 | Cooking for the Fam

  15. Pingback: Weekly Meal Plan #90 | Cooking for the Fam

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s