AuthorrecipereconThis ZUCCHINI BREAD RECIPE has been passed down through our family and is one of my favorite breafast treats! Easy to make and super delicious...
We’ll start out by preheating our ovens to 325 degrees. For this recipe, I like to use a loaf style bread pan. Truthfully, just about any type of baking dish will work. You can make a more cakelike version by using a 9x13 casserole pan and then using a lightly sweet glaze or icing. Muffin pans also work great, and make the product very portable for an on-the-go breakfast. Whichever pan you decide to use, make sure to grease it well with cooking spray, a neutral oil, or butter.
Sift together the dry ingredients (flour, salt, baking soda, baking powder, and cinnamon) into a large mixing bowl. Make sure everything is well combined with no lumps. Then, in a separate bowl, combine the eggs, oil, brown and white sugars, zucchini, vanilla, and walnuts (feel free to leave out the walnuts if you’re nut-free). Mix well, and then pour into the dry ingredients. Once everything is incorporated nicely, portion the batter out into your pan of choice.
If you're using a loaf pan, bake at 325 for 1 hour and 15 minutes. A shallower sheet pan will require much less time, probably in the ballpark of 30-40 minutes. Muffins will be the fastest and usually take around 10-15 depending on the size of the muffins and the material of the pan itself.
After a toothpick inserted into the deepest part of the bread comes out clean with no crumbs, it’s ready to go! Remove from the oven and leave it to cool. I think it is best enjoyed warm, but it keeps well at room temperature for several day easily. Put a pat of butter on a fresh slice for maximum deliciousness!
Ingredients
Directions
We’ll start out by preheating our ovens to 325 degrees. For this recipe, I like to use a loaf style bread pan. Truthfully, just about any type of baking dish will work. You can make a more cakelike version by using a 9x13 casserole pan and then using a lightly sweet glaze or icing. Muffin pans also work great, and make the product very portable for an on-the-go breakfast. Whichever pan you decide to use, make sure to grease it well with cooking spray, a neutral oil, or butter.
Sift together the dry ingredients (flour, salt, baking soda, baking powder, and cinnamon) into a large mixing bowl. Make sure everything is well combined with no lumps. Then, in a separate bowl, combine the eggs, oil, brown and white sugars, zucchini, vanilla, and walnuts (feel free to leave out the walnuts if you’re nut-free). Mix well, and then pour into the dry ingredients. Once everything is incorporated nicely, portion the batter out into your pan of choice.
If you're using a loaf pan, bake at 325 for 1 hour and 15 minutes. A shallower sheet pan will require much less time, probably in the ballpark of 30-40 minutes. Muffins will be the fastest and usually take around 10-15 depending on the size of the muffins and the material of the pan itself.
After a toothpick inserted into the deepest part of the bread comes out clean with no crumbs, it’s ready to go! Remove from the oven and leave it to cool. I think it is best enjoyed warm, but it keeps well at room temperature for several day easily. Put a pat of butter on a fresh slice for maximum deliciousness!
