Zucchini Bread Recipe

i’ve been playin around in the kitchen lately and this zucchini bread—made with grated zucchini, eggs, oil, sugar, vanilla, salt, flour, baking soda, cinnamon, and even some walnuts if you’re into that extra crunch—totally blew my mind cuz it mixes sweet and savory vibes into one loaf that’s as chill as a lazy sunday afternoon.

I like makin zucchini bread cause it’s packed with veggie goodness. I use fresh grated zucchini with eggs, oil, sugar, vanilla, salt, flour, soda and cinnamon.

I think the optional chopped walnuts adds extra protein and fiber making it a bit healthier. Enjoy creatin your own delicious treat!

Ingredients

Ingredient Quantities

• 3 cups grated zucchini (about 2 medium zucchinis)
• 3 large eggs
• 1 cup vegetable oil
• 2 cups granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 3 cups all-purpose flour
• 2 tsp baking soda
• 3 tsp ground cinnamon
• Optional: 1 cup chopped walnuts or pecans

How to Make this

1. Preheat your oven to 350°F and grease a loaf pan.

2. In a big bowl, beat the 3 eggs then stir in the 1 cup of oil, 2 cups of sugar, and 1 tsp of vanilla extract until smooth.

3. Fold in the 3 cups of grated zucchini (about 2 medium zucchinis) into the egg mixture.

4. In another bowl, mix together 3 cups of all-purpose flour, 1/2 tsp of salt, 2 tsp of baking soda, and 3 tsp of ground cinnamon.

5. If you want, stir in 1 cup of chopped walnuts or pecans into the dry ingredients.

6. Gently combine the dry ingredients into the wet zucchini mixture, mixing just until combined so you dont overmix.

7. Pour the batter into your prepared loaf pan, spreading it out evenly.

8. Bake the bread in your preheated oven for about 65-70 minutes or until a toothpick inserted in the center comes out mostly clean.

9. Let the bread cool in the pan for about 10 minutes before removing it to cool completely on a rack.

10. Once cooled, slice and enjoy your homemade zucchini bread!

Equipment Needed

1. Oven – you need to preheat it to 350°F for baking the bread
2. Loaf pan – used to pour the batter in once you mix all the ingredients
3. Large bowl – for beating the eggs and mixing with oil, sugar, and vanilla
4. Second bowl – to mix together the flour, salt, baking soda, and cinnamon
5. Whisk or electric mixer – for beating the eggs smoothly
6. Grater – to grate the zucchinis (about 2 medium ones make 3 cups)
7. Measuring cups and spoons – to accurately measure both liquid and dry ingredients
8. Rubber spatula – for gently folding the dry into the wet ingredients without overmixing
9. Toothpick – to test if your bread is properly baked (comes out mostly clean)
10. Cooling rack – to let your bread cool completely after removing it from the pan

FAQ

• Q: Can i use butter instead of vegetable oil? A: Yeah you can but it might change the texture a bit. I’d use about 3/4 cup melted butter in place of 1 cup oil.
• Q: What if I dont have walnuts or pecans? A: No worries, you can simply leave them out or try adding a different nut if you have one on hand. Its totally up to you.
• Q: How do i know when the bread is done? A: Just stick a toothpick in the center and if it comes out clean, then its ready. Don’t overbake it or it can get dry.
• Q: Can i get creative with the spices? A: Sure thing, feel free to experiment with a bit of nutmeg or even a pinch of cloves if you like a spicier flavor.
• Q: How should i store leftovers? A: You can cover it and leave it at room temp for a couple days, or you can wrap it up and keep it in the fridge to last about a week.

Zucchini Bread Recipe Substitutions and Variations

• Vegetable oil: You can use canola oil or melted coconut oil if you’re lookin for a slightly different flavor.
• Granulated sugar: Try light brown sugar instead if you want that little hint of molasses taste.
• Eggs: Replace each egg with 1/4 cup applesauce or mashed banana if you’re out of eggs or want to cut back on cholesterol.
• All-purpose flour: You can swap in whole wheat flour instead, but maybe mix half and half with regular flour so the bread doesn’t get too dense.
• Vanilla extract: If you dont have vanilla, almond extract or even a splash of maple syrup can work as a substitute.

Pro Tips

1. Try salting the grated zucchini lightly and letting it sit for about 5-10 minutes before you add it to the eggs. This helps draw out extra water and keeps your bread from turning soggy.

2. Make sure your eggs are at room temperature. Cold eggs can make your batter lumpy, and it helps the zucchini mix in better when everything’s more alike in temperature.

3. Be extra careful not to overmix the batter once you add the dry ingredients. A few lumps are okay because over stirring can make your zucchini bread turn out too dense.

4. If you’re using nuts like walnuts or pecans, give them a light toast in a dry pan for a few minutes first. This step really brings out their flavor and adds a nice crunch to your bread.