Forgo your regular bread and try this new recipe to surprise your loved ones. Packed with nutrients, this zucchini bread is soft in texture, has a hint of cinnamon, and is packed with the goodness of crunchy walnuts. They are the perfect summer bread to have at any time of the day. Moreover, the taste of zucchini is undetectable, making it an ideal snack for the kids.
The recipe is super simple, and you can bake it in minutes. And no, you don’t have to peel the zucchini, remove the seeds, or squeeze the excess moisture out. Simply dump them in the mix to make the bread soft and yummy. If you are out of green zucchini, you can use striped zucchini, yellow zucchini, or yellow squash instead to make this delectable bread. You can also replace the walnuts with pecans, dried cherries, and chocolate chips.
Ingredients
- 3 cups all-purpose flour, spooned and leveled
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 ½ cups cane sugar
- 1 cup vegetable oil, plus more for the pans
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups grated zucchini, about two medium-sized (don’t press or squeeze)
- 1 cup chopped walnuts, plus more for topping
Preparation
- Preheat the oven to 325 degrees Fahrenheit and grease two 8×4 or 9×5-inch loaf pans to make the zucchini bread.
- In a large bowl, whisk together the dry ingredients (the flour, cinnamon, baking powder, baking soda, and salt).
- Mix the wet ingredients (vegetable oil, eggs, and vanilla) with sugar in another large bowl.
- Add the grated zucchini to the wet ingredient mixture and fold to combine.
- Combine the dry ingredients with the wet ingredients. Then, mix until combined. Fold in the walnuts. Also, don’t overmix. Otherwise, the bread will be dense and lose its fluffiness.
- Divide the batter between the prepared pans. Then, sprinkle with walnuts.
- Lastly, bake for 40 to 55 minutes or until a toothpick inserted comes out clean. The tops of the loaves should spring back when pressed.
Voila, your zucchini bread is ready! Take your time to slice the bread. Let it cool completely to avoid breaking it and squishing it. You can store the zucchini bread for up to four days in an airtight container at room temperature, or you can freeze the entire loaf (or individual slices) for up to 3 months. Remember to let thaw the bread entirely before warming it up for consumption.
So, mommies, get all the ingredients today and make this delicious and incredibly soft Zucchini bread today. Share your experience and your loved ones’ reactions in the comment section below. Also, if you added any other ingredient to enhance the flavors, mention it below so other moms can give it a try.
