This Zucchini bread is moist and delicious with a slight hint of cinnamon and nutmeg. With a bit of crispiness to the crust.
Do you like zucchini bread?
I never had it until a few years ago we decided to grow a garden. In that beautiful garden, we grew zucchini. You could say we had zucchini growing out of our ears from only a couple of plants, oh how I miss having a garden.
Not knowing what all I could make with all these zucchini I turned to the internet. I found a zucchini bread recipe and like typical me I had to modify it to make it my own. I believe part of the original recipe called for a lot of nutmeg in the bread, I’m not a huge fan of a lot of nutmeg so I cut that back. That was the first chance I made, the next was making so it was two loaves instead of one.
Finding that zucchini froze well I spent a couple of days shredding zucchini for the freezer and also making bread. Shredding the proper amount and placing into freezer containers was great for a later date of fresh bread.
That’s how I discovered that I really like zucchini bread.
The Best Zucchini Bread Recipe
It makes shredding the zucchini much faster and you don’t have to worry about grating a finger with a hand grater.
To get started I had bought a couple of nice sized zucchinis. Needing them shredded I thought it made sense to pull out my Cuisinart to do this part.
In this picture, I have four cups worth of shredded zucchini. For the recipe, I only needed two cups, I put the rest into a container for another batch of bread later.
Here I have sifted the flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
Whenever I bake anything I sift my dry ingredients for many reasons.
This might sound really gross but sometimes flour can have bugs in it. I would rather take the time to sift my flour and make sure there are no bugs in it than have bugs in my baked goods. If there happen to be bugs in the flour it all goes into the trash and I start over with a new bag of flour.
Sometimes baking soda and baking powder can get clumped together, sifting helps remove the clumps. You don’t want to be biting into a nice baked treat to find a clump of baking soda or powder, you will never forget that taste.
Sifting the flour also helps put a little air into the flour making your baked goods a little fluffier.
In my kitchen aid mixer, I mixed together with the sugar, shredded zucchini, oil, and eggs. Then slowly I added the dry ingredients that I had sifted to the wet ingredients.
With everything mixed together, split the batter in half and put into a loaf pan.
Place into a 350℉ oven for 50-60 minutes.
My oven took about 54 minutes to get the bread baked all the way baked. I tested this by inserting a toothpick into the center of the bread, if it comes out clean then it’s done.
Just look at that dense moist bread with its crispy crust ~ Jenny
Other recipes from My Creative Manner you may like are:
Fresh homemade zucchini bread
- 3 Cups Flour
- 2 Teaspoon Cinnamon
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Nutmeg ground
In the mixer
- 2 Cups Sugar
- 2 Cups Zucchini Shredded
- 1/2 Cup Oil I used canola oil
- 2 Eggs
Preheat oven to 350℉
Prepare loaf pans by spraying them with cooking spray
Sift together the flour, cinnamon, baking soda, baking powder, and nutmeg. Set aside.
In the mixer
Add to your mixer bowl the sugar, shredded zucchini, oil, and eggs
Once those ingredients are mixed together slowly add the dry ingredients.
When everything is mixed well, split the batter into 2 prepared loaf pans.
Bake in a 350℉ oven for 50-60 minutes or until done. Insert a toothpick into the center of the bread, if it comes out clean it's done.