Zucchini Bread Recipe
This amazing Zucchini Bread Recipe is a perfect treat for breakfast or as an afternoon snack. Made with freshly grated Zucchini, this bread makes an ideal summer treat. The best part is that you can even freeze it for up to 3 months!
- 120 g all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1 pinch salt
- 6 tbsp unsalted butter at room temperature
- 200 g brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 120 ml milk
- 280 g grated Zucchini squeezed of excess moisture
- 100 g chopped walnuts or pecans (optional)
Preheat the oven to 350°F or 175°C.
Grease and flour a 9x13 inch baking pan.
Next, mix the dry ingredients such as flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
Then, cream the butter and sugar until light and fluffy in a large bowl.
Beat the eggs one at a time, then stir in the vanilla extract. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Stir in the Zucchini and nuts (if using).
Pour the batter into the prepared pan and bake for 1 hour or until a toothpick inserted into the bread comes out clean.
Allow the bread to cool for 10 minutes before slicing and serving.
This bread is delicious, but you can also serve it with a dollop of whipped cream or a scoop of ice cream. You could also try serving it with a simple glaze made from powdered sugar and milk.
Store Zucchini bread at room temperature for up to 4 days or in the freezer for up to 3 months. Be sure to slice the bread before freezing so you can thaw and enjoy a slice whenever you like!
Calories: 267kcalCarbohydrates: 31gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 52mgSodium: 125mgPotassium: 118mgFiber: 1gSugar: 20gVitamin A: 280IUVitamin C: 0.1mgCalcium: 76mgIron: 1mg