24
servings15
minutes1
hourZucchini Bread is a delicious way to use up zucchini. It all started for me when a neighbor gave me some zucchini from her garden. I knew we couldn’t eat them all and my kids didn’t really love veggies. I decided to sneak it into a baked item. I knew they would eat it that way. The plan worked! I felt better giving them a snack that contained veggies with sugar and flour.
This recipe will make 2 loaves but I made 2 mini loaves and 12 muffins with the batter. I like muffins when taking baked goods to a group function because you don’t need plates or knives.
This bread is very moist because zucchini contains a lot of moisture. As you eat it you can smell the cinnamon and vanilla. Truthfully you barely notice the zucchini is there and even my pickiest eater enjoyed it and wanted a second piece.
As far as grating the zucchini. I peeled mine first although you don’t have to. I used a cheese grater and grated the zucchini into a bowl. To get the full two cups, it took two zucchini. Mine were not very large. If you use a larger zucchini, you may have to scrape out the seeds.
You can personalize this recipe any way you want. My family likes it a little plain but I would have loved to add walnuts, chocolate chips, dried cranberries, and raisins. Let your imagination run.
Ingredients
2 cups all purpose flour
1 1⁄2 cups sugar
2 tsp baking soda
1 1⁄2 tbsp cinnamon
1 tsp salt
3
2 cups grated zucchini
3⁄4 cups vegetable oil
1 1⁄2 tsp vanilla
Directions
- Preheat the oven to 350 degrees. Grease two bread loaf pans or line 24 cupcake pans with cupcake papers.
- Combine flour, sugar, baking soda, cinnamon, and salt in a medium-sized bowl. Whisk and set aside.
- In a large bowl, beat the egg with a stand mixer or hand mixer with paddle attachments. Add zucchini, oil, and vanilla. Mix for 1 minute on medium speed.
- Add the dry contents and mix until well combined. Scrape down the sides of the bowl with a rubber spatula and mix for one more minute.
- Divide evenly between the loaf pans or cupcake pans. If making cupcakes, check the batter in 15-20 minutes. Cook until the toothpick comes out clean. If baking in bread pans cook between 50-60 minutes until the toothpick comes out clean.
- Allow to cool for about 10 minutes then cut and enjoy!!
Notes
- This can be frozen in a zip lock freezer bag or air tight storage container.
Here’s your Nutrition Facts in a clean table format:
| Nutrient | Amount |
|---|---|
| Serving Size | 1 g |
| Total Servings | 24 |
| Calories | 208 kcal |
| Carbohydrates | 22 g |
| Protein | 3 g |
| Fat | 12 g |
| Saturated Fat | 1 g |
| Cholesterol | 20 mg |
| Sodium | 197 mg |
| Potassium | 78 mg |
| Fiber | 1 g |
| Sugar | 13 g |
| Vitamin A | 501 IU |
| Vitamin C | 2 mg |
| Calcium | 17 mg |
| Iron | 1 mg |