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Zucchini Bread Recipes Made Easy

Zucchini Bread Recipes Made Easy
zucchini_bread_recipes_easy

Do you feel like making a delicious bread with zucchini in it is nearly impossible? Are the number of zucchini bread recipes out there intimidating? Even I’m overwhelmed by the number of ways to make things at times! There are many elaborate ways to make pretty much anything, though, so it’s awesome to have all of these recipes available to us.

I’ve gone through a great number of zucchini bread recipes (even tried a few myself) and it seems that sometimes the simpler they are, the better. The specific recipe I’m going to share with you is pleasantly simple, too. I don’t usually like to give specific measurements, but when it comes to making bread you may need a couple accurate measurements to achieve the desired result. I will give you measurements for the most important ingredients in this recipe.

What You Need to Make My Easy Zucchini Bread Recipe:

  • Two 8.5″ x 4.5″ loaf pans
  • 2-4 cups of shredded zucchini
  • 3 cups of flour
  • 2.25 cups of sugar (can slightly alter)
  • 3 eggs
  • 1 teaspoon of salt
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1-4 teaspoon of cinnamon (if you like cinnamon)
  • 1-4 teaspoon of vanilla
  • 0.5 cup of cooking oil
  • You may also consider adding a sweet sauce or nuts.

zucchini_bread_recipes_loaf_pans

Zucchini Bread Recipe Preparation:

  1. Depending on how moist you wish for your bread to be, preheat your oven between 325-350°F.
  2. To help prevent sticking and to avoid the use of a spray, butter and flour your pans.
  3. Very gently combine the *cinnamon, flour, salt, baking soda, and baking powder. The appropriate term for that is sifting, I had to remind myself!
  4. Beat the egg, vanilla, sugar, and oil together.
  5. Add the dry ingredients to the egg mixture very slowly, stirring in little bits at a time until well-blended.
  6. Beat the combined mixture.
  7. Pour the shredded zucchini (and nuts if you’d like) into that and mix it together very well.
  8. Now we can pour the batter into the pans!

*cinnamon isn’t necessary to complete the recipe if you can’t stand the stuff.

The total cooking time will depend on how much zucchini you used in your mixture, but expect to wait around 45 minutes. It is done when you can stick a checking utensil in the center and nothing clings to it when you remove it. If you’ve never had it before, hopefully you’ll be as pleasantly surprised with the outcome as I was!

About Brittany Davidson

Brittany is the main writer and content creator for Food Questions. She believes life is worth living if you're constantly learning, enjoying, and admiring things. Passion is her backbone and she tries not to do anything without it. Sharing information is as valuable as sharing a smile, Brittany says.

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