Recipe: Zucchini Bread

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Open for adjustments:

I try to make recipes that you can adjust for your family. If you actually prefer nuts, you could add 1 cup of walnuts or pecans to it if you wanted. My kids don’t always want nuts in bread like this or the banana bread I make, if I feel like adding nuts, I’ll make muffins instead and split the batter so that I can add nuts to half.

If you make muffins, they will take less time to bake, A LOT let less time, so keep that in mind.

Freezing Zucchini:

If you happen to have a lot of zucchini, it freezes really well. Just make sure that you prep it how you plan on cooking it (shredded, grated, sliced, etc.) then you blanch the zucchini for a couple of minutes, drain, pat dry and store in freezer bags (To blanch means you scald the zucchini in boiling water or oil, remove after a brief, timed interval, and finally plunge into iced water or placed under cold running water to halt the cooking process).

I do 3 cups of grated for easy ready-to-make bread. the amount fits perfectly in sandwich bags. Then I put 2 sandwich bags in a quart-size freezer bag.

ENJOY and Share!

Let me know what you thought of this zucchini bread. Your star ratings with your comments are tremendously helpful! I love seeing friends and family come together over food. If you take a picture, tag me on Instagram or Facebook! Use @alwaysjennsmith & #alwaysjennsmith. Or share it on this post’s Pinterest Pin!

If you love this zucchini bread recipe, you’ll also enjoy

• banana bread
• apple pumpkin muffins
• banana muffins

Zucchini Bread

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• Total Time: 1 hour 30 minutes
• Yield: 32 slices (or 2 loaves) 1x

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Description

A moist and delicious zucchini bread recipe flavored with allspice, and cinnamon. Easy to bake and freeze, this recipe makes two loaves and includes instructions on how to freeze your extra zucchini so you can make this bread any time.

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Ingredients

Units USM Scale 1x2x3x

• 4 cups all-purpose flour
• 2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 cup butter (melted)
• 1 1/3 cup brown sugar (gently packed)
• 1 1/3 cup granulated sugar
• 1 1/2 tbsp pure vanilla extract
• 4 large eggs (beaten)
• 4 cups zucchini (or about 1 1/2 lbs of zucchini; shredded)

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Instructions

1. Preheat Oven to 350º.
2. In a bowl sift together flour, cinnamon, allspice, salt, baking soda, and baking powder, set aside.
3. In another bowl mix together melted butter, vanilla, and both sugars, once well blended add the beaten eggs (to be honest, I add the eggs at the end and gently beat them with a fork on top of everything else).
4. Continue mixing, add half of the dry ingredients, mix until incorporated, then add the rest of the dry ingredients. Make sure to scrape the sides and the bottom as you mix.
5. Split evenly into 2 ungreased loaf pans and bake for 1 hour and 20 minutes.
6. Let cool before serving.

Notes

• This recipe does not have nuts in it. But you could add 1/2 cup of walnuts or pecans to it if you wanted. My kids don’t always want nuts in bread like this or the banana bread I make, if I feel like adding nuts, I’ll make muffins instead and split the batter so that I can add nuts in half.
• If you happen to have a lot of zucchini, it freezes really well. Just make sure that you prep it how you plan on cooking it (shredded, grated, sliced, etc.) then you blanch [scald in boiling water or oil, remove after a brief, timed interval, and finally plunge into iced water or place under cold running water to halt the cooking process.] the zucchini for a couple of minutes, drain, pat dry and store in freezer bags.
• I do 3 cups of grated for easy ready-to-make bread. the amount fits perfectly in sandwich bags. Then I put 2 sandwich bags in a quart-size freezer bag.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Breakfast, Snack
• Cuisine: American

Nutrition

• Calories: 187
• Sugar: 18
• Sodium: 225
• Fat: 7
• Saturated Fat: 4
• Carbohydrates: 30
• Fiber: 1
• Protein: 3
• Cholesterol: 36

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