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Easiest Way to Make Yummy 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 cook Zucchini bread using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Zucchini bread

  1. Prepare 3 cup of flour.
  2. Prepare 1 1/3 tbsp of ground cinnamon.
  3. You need 1 tsp of ground nutmeg.
  4. You need 1 1/2 tsp of baking soda.
  5. You need 1/4 tsp of baking powder.
  6. You need 1/2 tsp of salt.
  7. Prepare 3 of eggs.
  8. You need 3/4 cup of vegetable oil.
  9. It’s 1/2 cup of honey.
  10. It’s 3 cup of zucchini grated.
  11. Prepare 1 cup of chopped walnuts.

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 step by step

  1. Preheat oven to 325..
  2. Combine all dry ingredients..
  3. Make well in middle of dry ingredients and add everything else except zucchini and nuts. Mix until combined, but don't over do it..
  4. Mix in zucchini and nuts..
  5. Pour into loaf pan and bake 60 to 70 minutes, but your time may vary depending on various factors..

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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