This popular zucchini quick bread recipe is easy to make and has the perfect blend of delicious spices.My squash plants have not been as fruitful this year, but even so, I suddenly find myself with a lot of zucchini!As a matter of fact, I look forward to it each year so that I can fill my freezer with loaves of this delicious zucchini bread.Nuts: Use 1 cup chopped walnuts for a wonderful balance of crunchy texture in this recipe.Grease two 8 x 4 inch bread pans or 6 mini loaf plans, set aside.Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together.Place bread into the oven and bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.Remember: quick bread is generally EVEN BETTER TASTING the next day!Your bread should register about 200 degrees F on an instant-read thermometer to ensure that it has been cooked fully.I just wash the zucchini, cut off the ends and then grate the entire vegetable.It’s very simple to do and I love seeing the tiny flecks of green in the bread after it’s baked.Yes, you can squeeze out excess water from grated zucchini before adding it to your batter.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 bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron.I don’t like using dark or nonstick pans because the bread cooks unevenly.This zucchini quick bread recipe is easy to make and is the perfect blend of delicious spices.4.84 from 307 votes Print Pin Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour 5 minutes Servings: 20 Calories: 298 kcal Author: Jessica & Nellie Ingredients 1 cup white sugar.1 cup chopped walnuts Instructions Grease two 8 x 4 inch pans or 6 mini loaf plans.Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together.Place bread into the oven and bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.Your bread should register 200 degrees F on an instant-read thermometer to ensure that it has been cooked fully.Zucchini in the grocery store range from small to medium sized.Simply use my recipe above, then spoon 3 tablespoons of batter into each greased or lined muffin cup.I like to bake a batch of zucchini muffins and then freeze them just in a layer in a large ziplock freezer bag.How you prepare zucchini bread for freezing really depends on how long you intent to keep it frozen.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.Your bread should register about 200 degrees F on an instant-read thermometer to ensure that it has been cooked fully.This popular zucchini quick bread recipe is easy to make and has the perfect blend of delicious spices.This popular zucchini quick bread recipe is easy to make and has the perfect blend of delicious spices. .
Best Ever Zucchini Bread
This Best Ever Zucchini Bread is simple, delicious, and perfect for any occasion, in fact we bake it all year long.I am a bit sad that since we moved and my garden is significantly smaller, I will only be plating two this year but I am praying they’re plentiful.TIP – To get the best texture out of the zucchini I use a food processor instead of a grater.Once it is well combined pour into 2- 3 bread pans, make sure to divide evenly and bake at 375 for 40-50 minutes.Time may vary depending on oven; insert toothpick to make sure bread is done.Properly stored, freshly baked zucchini bread will last for about 1 to 2 days at normal room temperature.Don’t forget to pin this Best Ever Zucchini Bread recipe to your favorite Pinterest board for later.4 cups fresh zucchini grated, liquid drained.1 cup chopped walnuts optional, we don't do this Instructions Preheat oven to 375 degrees, grease 3 bread loafs pans or 2 larger loaf pans.Once it is well combined pour into 2- 3 bread pans, make sure to divide evenly and bake at 375 for 40-50 minutes.Time may vary depending on oven; insert toothpick to make sure bread is done Notes If you are using frozen zucchini - it will measure out to 2 cups when you bag 4 cups freshly grated zucchini. .
The Best Classic Zucchini Bread
It’s got more zucchini and more sugar than most recipes so it tastes amazing.And, applesauce makes this homemade zucchini bread super moist.Do not peel the zucchini before grating, leave the skin on.Do not salt, drain out, or squeeze out any of the liquid from the zucchini. .
Mom's Zucchini Bread Recipe
I can't review the outcome of this exact recipe because I only used it as a guideline.This recipe has potential, but to the experienced eye, there are several changes that immediately need to be made.For a good traditional taste, try just 1 cup of BROWN sugar and 1/2 tsp.Due to differences in moisture levels in the zucchini you use, that may be the time stated, it may be way longer. .
Zucchini Bread (Better than Ever!)
It’s made with brown sugar, pure vanilla extract, cozy cinnamon spice, and summer’s favorite vegetable.My husband grew up making this zucchini bread with his family, who entered it into the Maryland State Fair.Now slightly scaled up to yield a taller 9×5 inch loaf (more zucchini, 1 extra egg, and a touch of applesauce for moisture), the quick bread is better than ever and ready to place 1st in your own kitchens too!Zucchini is one of my favorite ingredients for baking and I have a lot of published recipes using this summer vegetable.It’s truly a magical ingredient in your baked goods and this includes zucchini oatmeal chocolate chip cookies, too!You can use sour cream, Greek yogurt, or mashed banana in its place if needed.Today’s zucchini bread comes together in just 5 minutes with simple kitchen tools including a couple bowls, a whisk, and a 9×5 inch loaf pan.If you’re looking for recommendations, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use.There’s no taste or texture variance either way, but you’ll definitely have more flecks of green throughout the loaf if you keep the peel on.Today’s zucchini bread includes cinnamon, nutmeg, vanilla, and brown sugar so expect a lot of cozy, comforting, sweet flavors.It’s soft and moist and actually reminds me of apple cinnamon bread, which is a favorite during the fall months.And let’s not forget optional add-ins like chocolate chips, chopped nuts, raisins, or even blueberries.You can absolutely slightly reduce either or both, but understand that sugar and oil help produce a moist, tender loaf; altering the ingredients may have disappointing results. .
The Best Zucchini Bread
An extra moist quick bread recipe with a warm cinnamon flavor (and a handful of nuts if you’d like)!The zucchini in this loaf keeps the bread moist and light while adding the perfect texture!Zucchini is great for baking and can be added to brownies, cakes, muffins, or add it to pumpkin bread.Zucchini contains a lot of water keeping baked goods extra moist .Most recipes call for grated zucchini, which is as simple as grabbing a cheese grater and getting to work!Zucchini skin is thin and softens while baking and it is not noticeable in flavor or texture in the loaf.Grate zucchini with the larger size of a box grater or food processor (don’t dice or chop it).Like most quick bread recipes, this is easy to make and requires just a few minutes to prep.I line my loaf pans with parchment paper to make the bread extra easy to remove.Combine the dry ingredients with a whisk, this acts a bit like sifting the flour. .
Best Ever Zucchini Bread
She would make these zucchini loaves every summer growing up and I always looked forward to them.This time of year always makes me want to start to thinking about getting ready for winter, and having a little extra baking in the freezer is really helpful in the middle of winter! .
Best Ever Zucchini Walnut Bread
Super moist, tender and full of flavor, this Best-Ever Zucchini Walnut Bread will soon become your favorite!I know some of you are clutching your bikinis in mock horror at the idea of pumpkins and cinnamon and boots in August, but you also probably live in a state where it’s a breezy 80 degrees every day.So I’m slooooowly going to start transitioning my recipes to reflect the weather – but before I do, hear me out.We bloggers kind of operate like magazines in that we have to produce content for holidays a month or two in advance in order for it to get traction on sites like Pinterest.I say “fall-ish” because zucchini is primarily a summer ingredient, but the spices in this loaf are abundantly fall-inspired.Super moist, tender and soft with plenty of spice and crunchy walnuts in every bite!Place the loaf pans on a rimmed baking sheet to catch any possible drips.In a separate large bowl, combine the oil, sugars, vanilla and eggs until blended.50-60 minutes or until the top is light golden brown and a toothpick inserted near the center comes out clean or with moist - not wet - crumbs.I love the spice level in this fabulously moist zucchini bread, and the crunchy bits of walnuts swirled throughout are such a nice touch! .
The Best Ever Zucchini Bread Recipe With Applesauce
Before we get to this best ever zucchini bread recipe with applesauce, I want to explain something.Before we get to this best ever zucchini bread recipe with applesauce, I want to explain something.She enjoyed cooking, and she inspired many of my recipes, like my old fashioned canned dill pickles .I used my silicon bread loaves, and it did push the sides out.My grandmother's original recipe calls for oil, but I always use applesauce.I make Instant Pot applesauce and do not add any sweetener for baking.This bread is very cinnamon-y.I used my silicon bread loaves, and it did push the sides out.Storing this zucchini bread recipe with applesauce won't be a problem because it will be gone quick!You can wrap it or place it in a plastic container with a lid for two to three days.This moist zucchini bread recipe freezes very well!Summer time wasn't enough for this awesome recipe, so I figured out how to freeze zucchini.This recipe also makes excellent zucchini bread muffins.If I'm planning on freezing it, I make these so they thaw quicker.To make muffins, bake at 425 degrees Fahrenheit for 5 minutes.Then turn down the temperature to 350 degrees and bake for 14 minutes Keep an eye on them because ovens can vary.The Best Moist Zucchini Bread Recipe Ingredients.You can use both applesauce and oil, just as long as they add up to 1 cup.Now you'll add the star of the show, 2 cups of shredded zucchini.Mix until combined.Now you'll add the star of the show, 2 cups of shredded zucchini.Bake for an hour at 350 degrees, but check it after 45 minutes.I always put the loaf pans on a cookie sheet. .
