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 it 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
If you don't have a food processor I highly recommend this one from Cuisinart. Like a lot of my great kitchen gadgets this one my husband bought me as a gift, I absolutely love it.
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.
Mixed up
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 it into a loaf pan.
Place into a 350℉ oven for 50-60 minutes.
Baked bread
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. Perfect bread recipe for breakfast~ Jenny
Other recipes from My Creative Manner you may like are:
Zucchini Bread
Fresh homemade zucchini bread
Ingredients
Sift together
- 3 Cups Flour
- 2 Teaspoon Cinnamon
- 1 Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ½ Teaspoon Nutmeg ground
In the mixer
- 2 Cups Sugar
- 2 Cups Zucchini Shredded
- ½ Cup Oil I used canola oil
- 2 Eggs
Instructions
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Preheat oven to 350℉
Prepare loaf pans by spraying them with cooking spray
Sift together
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Sift together the flour, cinnamon, baking soda, baking powder, and nutmeg. Set aside.
In the mixer
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Add to your mixer bowl the sugar, shredded zucchini, oil, and eggs
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Once those ingredients are mixed together slowly add the dry ingredients.
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When everything is mixed well, split the batter into 2 prepared loaf pans.
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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.
Recipe Notes
The nutritional value may vary depending on the ingredients used.
Thank you for visiting My Creative Manner. We hope that you enjoy this and many more of our recipes. My Creative Manner is not responsible for the outcome of any of our recipes found on our website. Or that may be linked from or to other websites. The desired outcome of these recipes may not be achieved due to several factors, including ingredients, equipment, errors/typos, or the reader's individual cooking skills.
Shobee
A friend just gave me ZUcchini yesterday. I can certainly use this recipe. And this bread looks really moist too.
Jennifer
Perfect timing for you. Yes, the bread is moist with a little crispiness to the crust.
Mike A. Gomez
This is the same recipe I use except I split the sugar 1 cup white 1 cup brown. Its awesome, but I can't get the crispy crust unless I bake it longer than i like. Just made my last batch for the garden season. I added 1cup raisins soaked in 1 cup rum, also added chopped walnuts to the original recipe. I have trees full of apples so I also added some annie green Smith and it is amazing. Sounds like I'm getting close to a fruit cake, but I would gladly have this for Christmas or anytime. Any tips on the crusty crust!
Thanks, Mike
Jennifer
The apples sound like a great idea for adding to this recipe. I'll have to try doing this, thank you. The brown sugar may add a bit of extra moister to the bread so that may lead to less crispiness to the crust.