The Best Zuccini Bread Recipes

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MOM'S ZUCCHINI BREAD



Mom's Zucchini Bread image

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Provided by v monte

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Steps:

  • Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  • Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  • Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  • Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g

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  • Use small to medium zucchini. When it comes to choosing the zucchini you bake with, smaller is better. Smaller zucchini have more moisture and sweetness - exactly what you want in your bread batter - while supersized zucchini are much too dry and bitter to use for zucchini bread.
  • Don't bother peeling the zucchini. Unless you really dislike seeing tiny flecks of green in your bread, you don't have to go through the extra step of peeling zucchini, especially if you use smaller zucchini instead of big ones.
  • To seed or not to seed? If you take my advice and use small to medium zucchini to make your bread, then the seeds should be small enough to disappear into the batter.
  • Grate, don't chop. Here's how to grate a zucchini: Cut off the ends of the zucchini and rub it against the shredder side of a box grater to make a pile of squash that's perfectly sized for baking zucchini bread.
  • Squeezing is optional. Some recipes tell you to remove extra moisture from the grated zucchini by squeezing it in a clean kitchen towel. But unless your zucchini is excessively juicy, squeezing the squash could be removing some of the moisture you really do want in the bread.
  • Mix lightly. Whether you're making zucchini bread, banana bread, pumpkin bread, waffles, or pancakes, you always want to mix the dry ingredients together first, then mix the wet ingredients together in a separate bowl.
  • Line the baking pan with parchment paper. Yes, your recipe may say to grease and flour the baking pan, but adding a layer of parchment paper helps ensure your bread comes out of the pan cleanly.
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