If you’re skeptical about zucchini bread, let me convince you why it’s so good (and easy to make). This is my first year growing zucchini in my garden, and surprisingly we’ve had at least ten zucchini and yellow squash. With so much zucchini I thought this is the perfect opportunity to try making zucchini bread. I’ve never made zucchini bread, and wasn’t actually sure it would be easy or taste good. But I was wrong because this bread was super simple to make and was a huge hit in our household. Scroll down to get the recipe for zucchini bread.
If you’re a fan of banana bread I would totally give this zucchini bread a try. The addition of cinnamon and walnuts in this bread are very similar to the underlying notes in banana bread. Adding walnuts or even chocolate chips is optional, but if you want a little crunch or extra sweetness I would add these to the bread. Like I mentioned before I got my zucchini for this recipe from my garden, but you can also shop local and get a zucchini from the Fulton Street Farmers Market.
Zucchini Bread
Ingredients
- 1 1/4 cup Zucchini Grated
- 1 cup Sugar
- 1/4 cup Light Brown Sugar
- 1/2 cup Cinnamon Applesauce
- 1/3 cup Vegetable Oil
- 2 Eggs At room temperature
- 1 1/4 tsp Vanilla Extract
- 1 1/2 cups All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 tsp Cinnamon
- Pinch Nutmeg
- Chopped Walnuts Optional
Instructions
- Preheat your oven to 350 degrees F. Spray your bread loaf pan with cooking spray. Make sure you spray the pan well so the bread doesn't stick.
- In a large mixing bowl grate your zucchini (I used a cheese grater). Don't drain the liquid.
- Add the sugar, light brown sugar, cinnamon applesauce, vegetable oil, eggs and vanilla extract to the zucchini. Whisk these ingredients until combined.
- Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to the zucchini mixture. Stir these ingredient until everything is combined. Make sure you don't overmix the batter.
- Pour this batter into your prepared loaf pan. Bake the bread for 50-60 minutes or until a toothpick inserted in the center comes out with crumbs on it.
- Allow the zucchini bread to cool in the pan for 10-15 minutes. Remove the bread from the baking pan and let it cool on a wire baking rack.
I hope you enjoy this zucchini bread that’s perfect for the end of summer and beginning of fall. The cinnamon flavor has me craving all the cozy fall flavors. If you have any favorite fall recipes, please leave a comment below. I’m bookmarking a ton of recipes I want to make this season.
If you love this zucchini bread recipe please leave a comment below. I would appreciate your feedback on this recipe. Also, you might also like this recipe for classic banana bread. Trust me you can’t go wrong with this banana bread.
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