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Zucchini Bread

A moist and flavorful bread made with fresh zucchini, cinnamon, and nuts, perfect for breakfast or a snack.

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Zucchini Bread - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Prepare the Dry Ingredients:
Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
Mix the Wet Ingredients:
Whisk together the eggs, oil, sugar, and vanilla extract in a large bowl.
Combine the Ingredients:
Stir in the zucchini and then gradually add the dry ingredients. Mix until just combined.
Add Optional Ingredients:
Fold in the nuts and chocolate chips, if using.
Bake the Bread:
Pour the batter into the loaf pan and bake for 55-65 minutes, or until a toothpick comes out clean.
Cool the Bread:
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
Zucchini Bread - secondary view

How to Make Zucchini Bread

Prepare the Dry Ingredients
Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
Mix the Wet Ingredients
Whisk together the eggs, oil, sugar, and vanilla extract in a large bowl.
Combine the Ingredients
Stir in the zucchini and then gradually add the dry ingredients. Mix until just combined.
Add Optional Ingredients
Fold in the nuts and chocolate chips, if using.
Bake the Bread
Pour the batter into the loaf pan and bake for 55-65 minutes, or until a toothpick comes out clean.
Cool the Bread
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
Baking Tips
For a sweeter loaf, add an extra 1/4 cup of sugar or honey.
To make the bread even more flavorful, you can add 1/2 teaspoon of ground ginger or allspice.
If the bread is browning too quickly, cover the top with aluminum foil and continue baking.
For a dairy-free version, substitute vegetable oil with coconut oil and use dairy-free chocolate chips.
Zucchini Bread - tertiary view

Zucchini Bread

A moist and flavorful bread made with fresh zucchini, cinnamon, and nuts, perfect for breakfast or a snack.

Italian Cream Stuffed Cannoncini
Prep Time
15 Minutes
Cook Time
60 Minutes
Total Time
1H15 Minutes
Chef
JUE
Category
Bread
Difficulty
Medium
Cuisine
American
Yield
1 loaf (8 slices)
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
2 cups all-purpose flour
02
1 teaspoon baking soda
03
1/2 teaspoon baking powder
04
1 teaspoon ground cinnamon
05
1/4 teaspoon ground nutmeg
06
1/2 teaspoon salt
07
2 large eggs
08
1/2 cup vegetable oil
09
1 cup granulated sugar
10
1 teaspoon vanilla extract
11
2 cups shredded zucchini (about 1 medium zucchini)
12
1/2 cup chopped walnuts or pecans (optional)
13
1/2 cup chocolate chips (optional)

Instructions

01
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
02
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
03
In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract until smooth.
04
Stir in the shredded zucchini until well combined.
05
Gradually add the dry ingredients to the wet ingredients and stir until just combined.
06
If using, fold in the walnuts and chocolate chips.
07
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
08
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
09
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.