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!
What you need:
- 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)
- 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.
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.