Zucchini Bread (Recipe Included)
#emergingcreator #food #zucchini #zucchinibread #ThingsToDo
I made this recipe 2 days ago and it’s absolutely stellar. It freezes pretty well and yields a lot — ultimately it’s very cost effective and a great thing to pop out of the freezer and warm up.
It’s not super sweet but it’s like right at the perfect spot where you wouldn’t go “hmm this needs more sugar”. But obviously you can add more sugar if you like yours sweeter!
The Best Zucchini Bread
Courses: Dessert
Categories: Bread
Source: https://www.spendwithpennies.com/zucchini-bread/
Serving size: 24 servings
Preparation time: 15 mins
Cooking time: 1 hour
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 large eggs
2 cups grated zucchini (about 2 small)
¾ cup vegetable oil
1 tablespoon vanilla extract
1 ½ cups chopped walnuts (or pecans)
Directions
1. Preheat the oven to 350˚F. Grease two 8x4-inch loaf pans or line with parchment paper.
2. In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.
3. In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.
4. Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.
5. Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
6. Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.
Nutrition
Amount per serving
Serving size: 1 serving
Calories: 208
Total Fat: 12g
Saturated Fat: 1g
Cholesterol: 20mg
Sodium: 197mg
Total Carbohydrate: 22g
Dietary Fiber: 1g
Sugars: 13g
Protein: 3g
I've tried many zucchini bread recipes over the years, and this one stands out because it balances sweetness perfectly—it's not overly sweet, so the natural flavor of the zucchini and cinnamon shines through. One thing I’ve learned is that using freshly grated zucchini from small, firm zucchini gives the best texture. Remember to squeeze out excess moisture from the zucchini if they seem watery; otherwise, the bread can turn out too dense. Adding walnuts not only gives a delightful crunch but also a nice contrast in flavor. If you prefer, you can substitute pecans or even omit nuts for a smoother texture. To enhance the aroma, I sometimes sprinkle a little extra cinnamon on top before baking. This bread freezes wonderfully—just slice it once cooled, and wrap pieces tightly in plastic wrap or place in an airtight bag. When you're ready, warming a slice in the microwave or toaster oven brings back that freshly baked feel, making it an ideal make-ahead treat. A helpful safety tip inspired by the "Hot Surface" note is to always use oven mitts when handling the hot pans, especially since this recipe requires about an hour of baking at 350°F. Using parchment paper also helps with easy removal of the bread without risking burns. Overall, this zucchini bread recipe is a great way to use up summer zucchini while enjoying a wholesome, tasty snack or dessert. It’s simple enough for beginner bakers and versatile to adjust sweetness or nut preferences.
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