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An Easy Recipe For Zucchini Bread

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Easy Zucchini Bread Best Zucchini Bread Recipe Ever! Melanie Cooks
Easy Zucchini Bread Best Zucchini Bread Recipe Ever! Melanie Cooks from www.melaniecooks.com

Description

Zucchini bread is a classic baked good that is perfect for any time of the day. This bread is moist, flavorful, and packed with healthy zucchini. It is a great way to use up extra zucchini from your garden or farmer's market. This recipe is easy to make and requires only a few simple ingredients.

Prep Time

The prep time for this recipe is approximately 15 minutes. This includes grating the zucchini, measuring the ingredients, and mixing the batter.

Cook Time

The cook time for this recipe is approximately 50-60 minutes. This includes baking the bread in the oven until it is golden brown and cooked through.

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini

Equipment

  • 2 Mixing bowls
  • 1 Loaf pan
  • Electric mixer
  • Cooking spray
  • Grater

Method

  1. Preheat the oven to 325°F (165°C). Grease and flour a loaf pan.
  2. In a medium bowl, sift together flour, salt, baking powder, baking soda, and cinnamon.
  3. In a large bowl, beat eggs until light and frothy. Add oil, sugar, and vanilla. Beat until thick and creamy.
  4. Stir in the grated zucchini.
  5. Slowly add the flour mixture to the wet ingredients, mixing until just blended.
  6. Pour the batter into the prepared pan.
  7. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
  8. Cool the bread in the pan for 10 minutes before removing it and placing on a wire rack to cool completely.

Notes

Zucchini bread is best served warm, but it can also be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze the bread for up to 3 months.

Nutrition Info

  • Servings: 12
  • Calories: 389 kcal
  • Carbohydrates: 60 g
  • Protein: 5 g
  • Fat: 15 g
  • Saturated Fat: 2 g
  • Cholesterol: 47 mg
  • Sodium: 344 mg
  • Potassium: 181 mg
  • Fiber: 2 g
  • Sugar: 38 g
  • Vitamin A: 150 IU
  • Vitamin C: 5.6 mg
  • Calcium: 46 mg
  • Iron: 1.8 mg

Recipes FAQ

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour instead of all-purpose flour. However, the bread may be denser and have a different texture.

Can I add nuts or raisins to the bread?

Yes, you can add nuts or raisins to the bread. Simply stir them into the batter before pouring it into the pan.

Can I use a different oil instead of vegetable oil?

Yes, you can use a different oil such as canola oil or coconut oil. Just make sure it is a neutral-flavored oil.

Recipe Tips

  • Make sure to squeeze out any excess moisture from the grated zucchini before adding it to the batter.
  • You can add a teaspoon of lemon zest for a bright, citrusy flavor.
  • If you don't have a loaf pan, you can use a muffin tin to make zucchini muffins instead.

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