• Jenn

Zucchini Bread

For any of you that happen to have a final harvest of zucchini left, (I realize that this is generally a summer squash, but this season’s weather has been crazy), here is great zucchini bread recipe I made that received my kids’ seal of approval!

Open for adjustments…

This recipe does not have nuts in it. But you could add 1/2 cup of walnuts or pecans to it if you wanted. My kids don’t always want nuts in breads like this or the banana bread I make, if I feel like adding nuts, I’ll make muffins instead and split the batter so that I can add nuts to half.

Quick side note before the recipe…

If you happen to have a lot of zucchini, it freezes really well. Just make sure that you prep it how you plan on cooking it (shredded, grated, sliced, etc.) then you blanch* the zucchini for a couple of minutes, drain, pat dry and store in freezer bags.

I do 3 cups of grated for easy ready to make bread. the amount fits perfectly in sandwich bags. Then I put 2 sandwich bags in a quart size freezer bag.

*Blanch: scald in boiling water or oil, remove after a brief, timed interval, and finally plunge into iced water or placed under cold running water to halt the cooking process.

And now… The Recipe:

Prep Time: 20 minutes Cook Time: 60 minutes Resting Time 30 minutes Total Time: 1 hour and 50 minutes

This makes 2 loaves.

Ingredients

  1. 3 cups all-purpose flour

  2. 2 tsp cinnamon

  3. 1 tsp all spice

  4. 1 tsp salt

  5. 1 tsp baking soda

  6. 1/4 tsp baking powder

  7. 1 cup melted butter

  8. 1 cup packed brown sugar

  9. 1 cup white sugar

  10. 1 tbsp vanilla

  11. 3 eggs (beaten)

  12. 3 cups zucchini

Directions

  1. Preheat Oven to 350º.

  2. In a bowl sift together flour, cinnamon, allspice, salt, baking soda, and baking powder, set aside.

  3. In another bowl mix together melted butter, vanilla, and both sugars, once well blended add the beaten eggs.

  4. Continue mixing, add the dry ingredients (about 1 cup at a time). Make sure to scrape the sides and the bottom as you mix.

  5. Pour into 2 un-greased loaf pans and bake for 1 hour.

  6. Let cool before serving.

ENJOY and Share!

Make sure to tag me on Instagram and Facebook #thesmithcountry or @thesmithcountry! I can’t wait to see how your Zucchini Bread turned out!


Print

Simple Zucchini Bread Recipe

This is a super simple & delicious recipe for a no-nut, perfectly moist, zucchini bread. It truly lives up to it's name and will bring a smile to any face.

Course baked goods, breads, Breakfast

Cuisine American

Keyword baked goods, baking, bread, breakfast, zucchini, zucchini bread

Prep Time 20 minutes

Cook Time 1 hour

Resting Time 30 minutes

Total Time 1 hour 50 minutes

Servings 2 Loaves

Ingredients

  1. 3  cups all-purpose flour

  2. 2 tsp cinnamon

  3. 1 tsp all spice

  4. 1 tsp salt

  5. 1 tsp baking soda

  6. 1/4 tsp baking powder

  7. 1 cup butter melted

  8. 1 cup brown sugar packed

  9. 1 cup white sugar

  10. 1 tbsp vanilla

  11. 3 eggs beaten

  12. 3 cups zucchini

Instructions

Preheat Oven to 350º.

In a bowl sift together flour, cinnamon, allspice, salt, baking soda, and baking powder, set aside.

In another bowl mix together melted butter, vanilla, and both sugars, once well blended add the beaten eggs.

Continue mixing, add the dry ingredients (about 1 cup at a time).

Make sure to scrape the sides and the bottom as you mix.

Pour into 2 un-greased loaf pans and bake for 1 hour.

Let cool before serving.

Recipe Notes

  1. This recipe does not have nuts in it. But you could add 1/2 cup of walnuts or pecans to it if you wanted. My kids don’t always want nuts in breads like this or the banana bread I make, if I feel like adding nuts, I’ll make muffins instead and split the batter so that I can add nuts to half.

  2. If you happen to have a lot of zucchini, it freezes really well. Just make sure that you prep it how you plan on cooking it (shredded, grated, sliced, etc.) then you blanch* the zucchini for a couple of minutes, drain, pat dry and store in freezer bags.

  3. I do 3 cups of grated for easy ready to make bread. the amount fits perfectly in sandwich bags. Then I put 2 sandwich bags in a quart size freezer bag.

*Blanch: scald in boiling water or oil, remove after a brief, timed interval, and finally plunge into iced water or placed under cold running water to halt the cooking process.

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#Bread #Zucchini

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