I love zucchini. I love this green vegetable, and I enjoy creating recipes with it. Have you checked out my collection of recipes for zucchini? You can find sweet and savory dishes.
Every summer, I make all these recipes when my garden zucchini gets out of hand. I haven’t tried some of them, but I always make the classic Zucchini Bread.
I’ve made many loaves of classic zucchini bread. I also love my chocolate and Lemon recipes. It’s always a favorite.
It is moist and perfectly spiced. It will remind you a lot of grandma’s zucchini bread. It is nostalgic and perfect. I make several loaves. Some for snacking and some for freezing.
Ingredients
Zucchini- you will need two medium zucchini. Don’t throw away an extra-large zucchini. This zucchini is great for bread. You can get 2 cups by using a box grater.
Flour- use all-purpose flour
Baking Soda – Make sure it’s fresh.
Spices – Cinnamon, nutmeg, ginger, and cloves.
Salt – enhances all flavors.
Butter – Use unsalted butter which has been melted and then slightly cooled.
Oil – You can use coconut oil that has been melted, avocado oil, or vegetable oil. Butter and oil are my favorite because butter adds flavor to the bread, and oil keeps it super moist.
Sugar – I prefer brown Sugar because of the caramel flavor. I add some granulated brown sugar to balance the sweetness and texture.
Egg- use large eggs for baking.
Vanilla extract- always use pure vanilla extract.
Turbinado Sugar – to sprinkle on the top of the bread. The sugary crunch gives the bread a lovely sweetness.
How to make Zucchini bread
Preheat the oven to 350°F. Grease a loaf pan using nonstick cooking spray. Set aside.
Squeeze out excess water from the zucchini shreds using a kitchen towel free of linen or paper towels. Set aside.
Whisk together all the dry ingredients in a medium-sized bowl.
Combine the butter, Sugar, vanilla, brown Sugar, and oil in a large bowl. Stir until smooth. Add the grated zucchini.
Stir the ingredients together until they are just combined. Don’t over-mix.
Pour the batter into the loaf pan. Sprinkle the turbinado over the top.
Bake for 45-60 minutes or until a toothpick is inserted in the center and comes out clean. Every oven is different, so check early.
After removing it from the oven, let the bread cool for 10 minutes in the pan.
Remove the bread carefully from the pan, and let it cool on a rack.
How to store & freeze
Keep the bread on the counter covered for three days.
You can also freeze zucchini bread. Let the loaf completely cool. Wrap the loaf in plastic wrap, place it in a freezer bag, or wrap it with aluminum foil. Date and label the bread. You can freeze the bread for up to two months. Individual slices can be frozen. Thaw slices before eating.
Ingredients
2 cups grated zucchini (about two medium zucchini)
1 3/4 cups All-purpose Flour
One tablespoon of baking powder
Cinnamon, 1 1/2 teaspoons
One teaspoon of kosher Salt
Nutmeg, 1/2 teaspoon
1/4 teaspoon of ground ginger
Ground cloves, 1/8 teaspoon
1/4 cup butter unsalted, melted slightly, and cooled
Canola oil or vegetable oil (can be used melted coconut oil that has been slightly cooled): 1/4 cup
Light brown sugar, 3/4 cup, packed in
14 cups Granulated Sugar
One large egg at room temperature
1 1/2 teaspoons pure vanilla extract
Optional: 1 tablespoon of turbinado for sprinkled on bread
Instructions
Preheat the oven to 350°F. Grease an 8×8 loaf pan with nonstick spray. Set aside.
Squeeze out excess water from the zucchini shreds using a kitchen towel free of linen or paper towels. Set aside.
Combine the flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt in a large bowl. Set aside.
Combine the butter, Sugar, vanilla, and oil in a large bowl. Stir until smooth. Add the grated zucchini.
Stir the ingredients together until they are just combined. Don’t over-mix.
Pour the batter into the loaf pan. If using, sprinkle turbinado over the batter. Bake for 45-60 minutes, or until toothpicks inserted in the middle come out clean.
After removing it from the oven, let the bread cool for 10 minutes in the pan. Remove the bread carefully from the pan, and let it cool on a wire rack before cutting.
