Best zucchini bread recipes: largest zucchini - Bell Recipes | Quick Simple and Delicious Food Recipes

Recipe Card of Best zucchini bread recipes: largest zucchini

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Melissa Taylor

Transform your zucchini surplus into this scrumptious, soft loaf that even the kids will crave for seconds. It's so tasty, you won't believe it's made with veggies!

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Breakfast, Snack

Cuisine American

Servings slices

Calories 302 kcal

Ingredients list

3 cups all-purpose flour spooned into measuring cup and leveled-off
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 large eggs
1 3/4 cups granulated sugar
2 cups grated zucchini (you'll need two medium zucchinis; do not wring out the liquid)
2 sticks (1 cup) sticks unsalted butter melted and slightly cooled
2 teaspoons vanilla extract
1 cup chopped walnuts lightly toasted if desired (optional; see note)
1/2 cup currants or raisins (optional; see note)

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Step-by-Step Instructions

Start by preheating your oven to 325°F and position a rack in the middle. Then, generously grease two 8½ x 4½-inch loaf pans with nonstick cooking spray.
In a medium bowl, mix together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Use a whisk to thoroughly combine it all.
In a separate, larger bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract. Stir it all together using a wooden spoon or a rubber spatula.
Combine the dry mixture with the wet ingredients until just blended. Add in nuts and currants, divide the batter evenly between the prepared pans. Bake for 60 to 65 minutes, or until a cake tester inserted comes out clean. Allow the pans to cool on a wire rack for about 10 minutes, then turn the loaves out onto the rack to cool completely.
Note: You can also mix in some chocolate chips for this bread. Typically, about 1 cup instead of nuts and currants. Ensure the total add-ins do not exceed 1½ cups.
Freezer-Friendly Instructions: You can store the bread in the freezer for up to 3 months. Once completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw overnight in the refrigerator before serving.

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Notes

Perfect for breakfast or as a delightful snack, this zucchini bread features a blend of flavors, from nuts to optional chocolate chips, ensuring every slice is deliciously unique. Enjoy it warm or toasted with a slather of butter.

Nutrition

Calories: 302kcalCarbohydrates: 41gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 252mgSodium: 65mgFiber: 1gSugar: 23g

Keyword baking, bread, zucchini