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Recipe Delicious 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 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Zucchini Bread

  1. Prepare 3 large of eggs.
  2. It’s 1 3/4 cup of granulated sugar.
  3. It’s 2 cup of zucchini, grated.
  4. You need 2 tsp of vanilla extract.
  5. You need 3 cup of all-purpose flour.
  6. Prepare 2 1/2 tsp of ground cinnamon.
  7. You need 1/2 tsp of ground nutmeg.
  8. Prepare 1 tsp of baking soda.
  9. Prepare 1/2 tsp of baking powder.
  10. Prepare 1 tsp of salt.
  11. Prepare 1 cup of chopped walnuts.
  12. It’s 1/2 cup of raisins.
  13. It’s 1 cup of unsalted butter, melted.

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°F.
  2. Mix eggs with sugar.
  3. Add zucchini, melted butter, and vanilla extract.
  4. Mix flour, cinnamon, nutmeg, baking soda, baking powder and salt.
  5. Add dry ingredients to egg mixture.
  6. Add nuts and raisins.
  7. Pour in pans and bake for 60-70 minutes.

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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