This zucchini bread recipe is super moist and a perfect way to sneak in some veggies for those picky eaters. I promise that your kids will be asking you to make this on a regular basis. Zucchini bread is whats known as a quick bread so it can be made in only a few minuets with a handful of ingredients.
This zucchini bread recipe is not too sweet and is wonderfully moist and buttery. I like to toast a slice with some fresh butter for a quick weekday breakfast. It also makes a great snack or addition to lunch boxes.
What is a quick bread? a quick bread is made without yeast and instead uses baking powder or baking soda to leaven the bread. No kneading required either! My favorite part about this zucchini bread is that it can be made from start to finish in under two hours.
Equipment
Ingredients
- 2 cups all purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup light brown sugar
- 1/2 cup white sugar
- 1 stick melted butter ( 1/2 cup)
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 tsp nutmeg
- 1/2 cup chopped walnuts (optional)
- 2 1/2 cups finely grated zucchini
How To Make Zucchini Bread
- Preheat oven to 350 F and grease a 9×5 loaf pan with non stick cooking spray or butter.
- Grate zucchini finely and blot gently with a paper towel just to remove excess moisture. Do not press hard.
- Add the flour, baking powder, baking soda, and salt to a mixing bowl and whisk everything until combined. Then add the brown and white sugar and stir.
- Next add the eggs, butter, oil, vanilla, and nutmeg and mix well. The mixture should be thick.
- Finally add the grated zucchini and walnuts, mix well. The batter should become a lot looser from the moisture of the zucchini.
- Fill the loaf pan with the batter and bake for 65-75 minuets. Insert a toothpick or chop stick in the middle and it should come out clean.
- Place the bread on a co0ling rack and let it cool for 30 minuets. Serve warm with some fresh butter and enjoy!
How to Store Zucchini Bread
- Once the bread has completely cooled, wrap the bread in parchment paper, bees wax wrap or zip lock bag. Keep the bread at room temperature for 2 days or keep in the refrigerator for a week.
- To freeze, wrap the bread in parchment paper and place in a gallon freezer bag. Keep frozen for 3 months. Let defrost at room temperature or in the refrigerator.
Other Recipes You Might Like
Zucchini Bread Recipe
Equipment
- Loaf pan
- mixing bowl
- mixing spoon
- Grater
Ingredients
- 2 cups all purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup light brown sugar
- 1/2 cup white sugar
- 1 stick melted butter 1/2 cup
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 tsp nutmeg
- 1/2 cup chopped walnuts optional
- 2 1/2 cups finely grated zucchini
Instructions
- Preheat oven to 350 F and grease a 9x5 loaf pan with non stick cooking spray or butter.
- Grate zucchini finely and blot gently with a paper towel just to remove excess moisture. Do not press hard.
- Add the flour, baking powder, baking soda, and salt to a mixing bowl and whisk everything until combined. Then add the brown and white sugar and stir.
- Next add the eggs, butter, oil, vanilla, and nutmeg and mix well. The mixture should be thick.
- Finally add the grated zucchini and walnuts, mix well. The batter should become a lot looser from the moisture of the zucchini.
- Fill the loaf pan with the batter and bake for 65-75 minuets. Insert a toothpick or chop stick in the middle and it should come out clean.
- Place the bread on a co0ling rack and let it cool for 30 minuets. Serve warm with some fresh butter and enjoy