Zucchini Bread

Name: Zucchini Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2 loaves servings
Cuisine: American
Ingredients: 2 teaspoons butter for greasing the pans; 3 to 4 cups grated fresh zucchini; 3 cups (390 g) all-purpose flour; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 1/3 cup (270 g) sugar; 2 eggs, beaten; 2 teaspoons vanilla extract; 1/2 teaspoon kosher salt (omit if using salted butter); 3/4 cup (170 g) unsalted butter, melted; 1 cup (100 g) chopped pecans or walnuts (optional); 1 cup (120 g) dried cranberries or raisins (optional)

Jennifer

11 months ago

Cuisine: American

Categories: Baking, Artisan Breads & Bread

Tags:

zucchini

Recipe Source: Simply Recipes

Zucchini Bread is a moist, flavorful loaf that cleverly incorporates fresh zucchini into a sweet, spiced batter. The zucchini adds natural moisture, resulting in a tender, soft texture, while the warm spices like cinnamon and nutmeg enhance its comforting flavors. With a hint of vanilla and a touch of sweetness, this bread is the perfect balance of rich, hearty goodness and subtle, refreshing freshness from the zucchini. Whether enjoyed as a breakfast treat, snack, or dessert, Zucchini Bread is a delightful way to make the most of summer’s bounty and is sure to be loved by everyone.

Zucchini Bread recipe - American medium difficulty dish

Difficulty: MEDIUM

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Serving Size: 2 loaves

Ingredients:

2 teaspoons butter for greasing the pans
3 to 4 cups grated fresh zucchini
3 cups (390 g) all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/3 cup (270 g) sugar
2 eggs, beaten
2 teaspoons vanilla extract
1/2 teaspoon kosher salt (omit if using salted butter)
3/4 cup (170 g) unsalted butter, melted
1 cup (100 g) chopped pecans or walnuts (optional)
1 cup (120 g) dried cranberries or raisins (optional)

Directions:

Preheat oven, prepare loaf pans, drain zucchini of excess moisture: Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans. Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture.
Whisk together flour, baking soda, spices: In a large bowl, vigorously whisk together the flour, baking soda, cinnamon, ginger, and ground nutmeg.
Whisk together sugar, eggs, vanilla, salt, zucchini, butter: In another large bowl, whisk together the sugar, eggs, vanilla extract, and salt (omit salt if using salted butter). Stir in the drained grated zucchini and then the melted butter.
Add dry ingredients to wet: Add the flour mixture, a third at a time, to the sugar egg zucchini mixture, stirring after each incorporation. Fold in the nuts and dried cranberries or raisins if using.
Put batter into loaf pans and bake: Divide the batter equally between the loaf pans. Bake for 50 minutes at 350°F (175°C) or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Ingredients:

2 teaspoons butter for greasing the pans

3 to 4 cups grated fresh zucchini

3 cups (390 g) all-purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 1/3 cup (270 g) sugar

2 eggs, beaten

2 teaspoons vanilla extract

1/2 teaspoon kosher salt (omit if using salted butter)

3/4 cup (170 g) unsalted butter, melted

1 cup (100 g) chopped pecans or walnuts (optional)

1 cup (120 g) dried cranberries or raisins (optional)

Directions:

Preheat oven, prepare loaf pans, drain zucchini of excess moisture: Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans. Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture.

Whisk together flour, baking soda, spices: In a large bowl, vigorously whisk together the flour, baking soda, cinnamon, ginger, and ground nutmeg.

Whisk together sugar, eggs, vanilla, salt, zucchini, butter: In another large bowl, whisk together the sugar, eggs, vanilla extract, and salt (omit salt if using salted butter). Stir in the drained grated zucchini and then the melted butter.

Add dry ingredients to wet: Add the flour mixture, a third at a time, to the sugar egg zucchini mixture, stirring after each incorporation. Fold in the nuts and dried cranberries or raisins if using.

Put batter into loaf pans and bake: Divide the batter equally between the loaf pans. Bake for 50 minutes at 350°F (175°C) or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.