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Recipe Perfect Zucchini Bread

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Zucchini Bread. A combination of two favorites: banana nut bread and zucchini bread. The flavors combine and in each bite you This bread was moist, and it was a great way to use up both bananas and zucchini. For Zucchini Chocolate Bread: stir in miniature semi-sweet chocolate chips instead of the nuts.

Zucchini Bread This Classic Zucchini Bread Is The BEST Zucchini Bread Recipe! It Is Easy To Make, Perfectly Spiced, And The Zucchini Bread Is Super Moist! The Best Way To Use Up Your Garden Zucchini. You can have Zucchini Bread using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Zucchini Bread

  1. It’s 2 cups of sugar.
  2. It’s 3 of eggs.
  3. Prepare 2 tsp of vanilla.
  4. It’s 1 cup of vegetable oil.
  5. You need 2 cups of shredded and drained zucchini.
  6. It’s 1 cup of crushed pineapple.
  7. You need 3/4 tsp of nutmeg.
  8. Prepare 1 1/2 tsp of cinnamon.
  9. You need 1 1/2 tsp of baking powder.
  10. Prepare 2 tsp of baking soda.
  11. You need 3 cups of flour.
  12. You need 1 tsp of salt.
  13. It’s 1 cup of chopped pecans.
  14. Prepare 1 cup of raisens.

This zucchini bread recipe is one of my favorites from my childhood. Zucchini bread can be frozen for up to three months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw the bread overnight in the refrigerator.

Zucchini Bread instructions

  1. Beat together in a large mixing bowl, sugar, eggs, vegetable oil and vanilla..
  2. Add zucchini and crushed pineapple and beat..
  3. Add nutmeg, cinnamon, baking powder, baking soda, flour and salt and beat..
  4. Mix in chopped pecans and raisins..
  5. Grease 2 loaf pans. Bake loaves at 350 degrees for 45 minutes..
  6. Remove after 5 minutes from loaf pan and let cool on a baking rack..

This zucchini bread recipe is a quick and easy sweet bread that is great for breakfast or snacking. Plus, it makes for a heartfelt homemade hostess gift! Zucchini bread is a sweet quick bread designed to use up a bunch of fresh zucchini at once, much like banana bread. If you've never been introduced before, let me say a few words about zucchini. To keep the recipe vegan, I often use coconutmilk yogurt, but other nondairy yogurts such as almond or soy yogurt work as well.

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