The Best Ever Zucchini Bread

This zucchini bread recipe lives up to the name! Easy to make and you’ll love the blend of spices used. Zucchini Bread is the perfect way to use up all that zucchini in the garden! As a matter of fact, I look forward to it each year so that I can fill my freezer with loaves of this delicious zucchini bread.

Do you have to peel the zucchini first?

No, you do not have to peel zucchini before making zucchini bread. The peel on the outside of zucchini is a lovely dark green and very tender. I just wash the zucchini, cut off the ends, and then grate or zest the entire vegetable. It’s very simple to do and I love seeing the tiny flecks of green in the bread after it’s baked.

Should I squeeze the excess water out of the Zucchini before including it in the bread?

Yes, you should squeeze out excess water from grated zucchini before adding it to your batter. Zucchini naturally has a lot of water in it that becomes quite clear after grating it, if you simply leave it to rest for 5-10 minutes, the water will begin accumulating in the bowl! I like to squeeze as much out as possible before making it into zucchini bread. Interestingly enough, each zucchini is a bit different when it comes to water content.

Yield: 1

The Best Ever Zucchini Bread

Sliced Zucchini Bread
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1/2 cup of vegetable oil
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp nutmeg
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups grated zucchini you can add a little more, I always do!
  • 1 cup chopped walnuts

Instructions

Grease two 8 x 4-inch pans or 6 mini loaf pans.

Preheat oven to 325 degrees F.

Assemble your ingredients. Mix flour, salt, baking powder, soda,
nutmeg, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large
bowl. 

Add dry ingredients to the creamed mixture and beat well.

Grate the zucchini into small slivers. Stir into the mixture
along with the walnuts until well combined.

Pour batter into prepared pans.

Bake for 45 to 60 minutes, or until tester inserted in the
center comes out clean. My mini-loaf pans take about 40-50 minutes. Large-sized loaves take about 55-60 minutes.

Cool in pan on a rack for 20 minutes.

Remove bread from pan, and completely cool.



Notes

Do you have to peel the zucchini first?

No, you do not have to peel zucchini before making zucchini bread. The peel on the outside of zucchini is a lovely dark green and very tender. I just wash the zucchini, cut off the ends, and then grate or zest the entire vegetable. It’s very simple to do and I love seeing the tiny flecks of green in the bread after it’s baked.

Should I squeeze the excess water out of the Zucchini before including it in the bread?

Yes, you should squeeze out excess water from grated zucchini before adding it to your batter. Zucchini naturally has a lot of water in it that becomes quite clear after grating it, if you simply leave it to rest for 5-10 minutes, the water will begin accumulating in the bowl! I like to squeeze as much out as possible before making it into zucchini bread. Interestingly enough, each zucchini is a bit different when it comes to water content.


I would like to thank Ashley over at the Irish twin's momma for sharing this recipe with us.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 1232Total Fat 52gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 44gCholesterol 140mgSodium 1038mgCarbohydrates 176gFiber 7gSugar 98gProtein 20g

All recipes on this blog, EsmeSalon, are for personal home use, and as I am not a nutritionist, please use these calculations as a guide only. Please feel free to check the nutritional values for accuracy.

 

The best ever zucchini bread

 

Other Zucchini recipes you may enjoy:

I would like to thank Ashley over at the Irish twin’s momma for sharing this recipe with us.

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