Have you got some extra zucchini? This easy zucchini bread recipe is the perfect way to use it! Moist, lightly spiced and made in one bowl, this quick bread will make a delicious breakfast, snack or dessert. Plus, it freezes beautifully!
I love this simple zucchini bread recipe!
I made this recipe (Family recipes from my husband’s childhood) I’ve never floped it over many times over the years! It’s a wonderful homemade gift that will beautifully freeze and give – perfect for your upcoming holidays.
I personally make it frequently in the fall. As a way to try and run out of frozen zucchini frozen in the freezer from my always-trusted and skilled zucchini plants (For a long time, during our first summer, we didn’t actually plant any zucchini because we still had zucchini in our freezer last year, haha!)
Feel free to remove nuts if you don’t like it or want this to be a little more budget-friendly. You can also adjust the spices based on your preferences and what you have at hand.
We especially love this zucchini bread toasted with butter for breakfast. It is warm and comfortable, and has a taste and smell that falls with all the spices. But we don’t limit it to breakfast time! It also creates the delicious side of the cozy soup, like my creamy tortellini soup!
Zucchini bread ingredients
- Egg 3
- 2/3 cup oil
- 2 cups of sugar
- 2 cups of finely shredded zucchini
- 1 T. Vanilla
- 3 cups of flour
- 1 t. salt
- 1 t. cinnamon
- 1 t. nutmeg
- 1/2 t. cloves
- 1 t. baking soda
- 1/2 t. baking powder
- 3/4 cup chopped nuts if necessary
How to make zucchini bread
1. Preheat the oven to 325 degrees.
2. In a large bowl, use a hand mixer to combine the first five ingredients: eggs, oil, sugar, zucchini and vanilla.
3. In another bowl, stir the remaining dry ingredients. (Excluding nuts) Until they are fully combined.
4. Mix the dry ingredients into the wet ingredients. Add a nut.
5. Pour into two grease and flour bread (If you have an 8″ x 4″ skillet, I prefer this recipe because the bread will rise higher. The 9″ x 5″ bread seems to be the standard size that most people have.
6. Bake at 325 degrees for 1 hour or until complete.(The top of the bread will bounce back when you touch it when it’s finished.)
7. Let it cool completely. If you’re not eating this right away, wrap the bread in plastic wrap and make sure all sides are covered. Store in the fridge or freezer(In addition to the freezer wrap, place the bread in the freezer Ziploc bag.
Homemade zucchini bread FAQ
No, there’s no need to peel off the zucchini for this simple bread recipe. In fact, it saves time and I recommend not doing so as the skin has extra nutrients!
Grating zucchini into bread is done by hand on a box grater, but you can also use a food processor. However, since the food processor releases more water, you need to squeeze out excess water (using a cheesecloth or a kitchen towel) to avoid sucking up the bread.
yes! Zucchini breads are frozen well and can last up to six months if stored properly. We recommend wrapping thoroughly with wrap. Make sure there are no gaps. – And store in a Ziplock freezer bag.
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Simple zucchini bread recipe
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- 3 egg
- 2/3 cup oil
- 2 cup sugar
- 2 cup Finely shredded zucchini
- 1 A large spoon vanilla
- 3 cup flour
- 1 Small spoons salt
- 1 Small spoons cinnamon
- 1 Small spoons nutmeg
- 1/2 Small spoons cloves
- 1 Small spoons baking soda
- 1/2 Small spoons baking powder
- 3/4 cup Chop nuts as needed
Instructions
-
Preheat the oven to 325 degrees.
-
In a large bowl, use a hand mixer to combine the first five ingredients: eggs, oil, sugar, zucchini and vanilla.
-
In a separate bowl, stir until the remaining dry ingredients (excluding the nuts) are combined well.
-
Mix the dry ingredients into the wet ingredients. Add a nut.
-
Pour into two oiled flour bread. *
-
Bake at 325 degrees for an hour or until complete. (The top of the bread will bounce back when you touch it when it’s finished.)
-
Let it cool completely. Wrap well with wrap and make sure all sides are covered. Store in the fridge or freezer (in addition to the freezer wrap, place the bread in a freezer Ziploc bag.
Note
nutrition
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Have you ever made zucchini bread? If you’re going to create this simple recipe, let us know how it turned out in the comments below!
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