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.
Ingredients
Units
Scale
- 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)
Instructions
- Preheat Oven to 350º.
- In a bowl sift together flour, cinnamon, allspice, salt, baking soda, and baking powder, set aside.
- 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).
- 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.
- Split evenly into 2 ungreased loaf pans and bake for 1 hour and 20 minutes.
- 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
