Zucchini Bread
Zucchini Bread! A crowd favorite, this easy zucchini bread recipe is wonder as is, or a perfect base recipe to use for variations on this classic quick bread.
Servings: 8 people
Ingredients
- 1½ cups all-purpose flour
- 1 cup sugar
- ½ teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 2 eggs
- ½ cup vegetable or canola oil
- ½ teaspoon vanilla extract
- 1 cup grated zucchini squeezed to extract some of the liquid
Instructions
- Preheat oven to 350°F. Grease a 9-in. x 5-in. loaf pan. Set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, salt, nutmeg and cinnamon.
- In another bowl, beat together the eggs, oil and vanilla. Pour into the bowl with the dry ingredients and stir until just moistened. {Do not over-mix}. Fold in zucchini.
- Scoop the mixture into the greased loaf. Bake for 55-60 minutes or until a toothpick inserted in center comes out clean.
- Cool for 15-20 minutes before removing from loaf pan and slicing.
Notes
To Freeze:
Cool the loaf completely. Cut zucchini bread into slices and place them on a parchment-lined baking pan in the freezer to "flash freeze". Then wrap the slices in plastic wrap and place in a zip-top freezer bag. Just thaw to enjoy. (You can do this with a full loaf as well.)
Variations
- Cherry Almond {add chopped dried cherries and almond extract}
- Chocolate Chip
- Orange Dark Chocolate Chunk {add orange zest and dark chocolate chunks}
- Chocolate Chip Walnut {add milk chocolate chips & chopped walnuts}
- Pumpkin Spice {add 1 ½ teaspoons pumpkin spice}
- Cranberry Lemon {add dried cranberries and lemon zest}
- Blueberry {add ¾ cup of frozen or fresh blueberries}