This ZUCCHINI BREAD RECIPE has been passed down through our family and is one of my favorite breafast treats! Easy to make and super delicious...

Zucchini Bread

Yields1 Serving

1

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.

2

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.

3

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.

4

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!

Category

Ingredients

Directions

1

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.

2

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.

3

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.

4

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!

[Battle-Tested] Zucchini Bread Recipe