The best ever zucchini bread
The best ever zucchini bread is a quick bread that is easy to make and comes together in about 10 minutes. This zucchini bread is extremely moist, has a delicious flavor and will be eaten up in no time!
Equipment
- 2 mixing bowls one for dry ingredients one for wet ingredients
- measuring cups
- measuring spoons
- grater for shredding zucchini
- 9x5 bread pan
Ingredients
- 1 cup butter softened, almost to the point of melting
- 2 eggs
- 1 cup sugar I use cane sugar
- 1 tsp vanilla
- 2 cups zucchini shredded
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 tsp salt I like Redmond real salt
- 3 cups flour unbleached all-purpose
- 3 tsp cinnamon
- 1 cup chopped nuts optional
Instructions
- Preheat oven to350 °F
- In a bowl combine the dry ingredients: soda, powder, salt, cinnamon, flour. Set aside.
- If you have not shredded the zucchini, do so at this time.
- In another mixing bowl, beat the eggs until fluffy. Add sugar, butter, vanilla. Mix well. Add in the zucchini.
- Beat in the dry ingredients to the wet ingredients. Stir in optional nuts.
- In a greased 9x5 loaf pan pour in the bread batter.
- Bake in preheated oven for 50 minutes or until toothpick inserted comes out clean.
- Let bread rest for 10 minutes before removing out of pan.
- Enjoy!
Notes
- Use a very softened or basically melted butter. It mixes into the batter more smoothly.
- Mix the dry and wet ingredients separately. Blend them together after the dry ingredients have been combined.
- For faster zucchini grating use an attachment to a mixer or a hand crank shredder, otherwise I just use a cheese grater. It takes longer but still does the job.
- An electric mixer or stand mixer blends the quick bread best. It is a thicker batter and needs to be well combined.
- If using frozen, shredded zucchini, make sure to drain the extra liquid off.
- Bake the bread until golden brown or a toothpick inserted comes out clean. An overbaked bread is a dry bread.