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Zucchini Bread

Zucchini bread, a quick and moist bread packed with all the goodness of Zucchini, nutty flavor of walnuts/pecans and aroma of warm cinnamon. The bread is more like a breakfast than dessert, the flavors soak in as it sits for a while and the recipe is so simple that it is easy to bake the previous night and great with a cup of coffee or hot chocolate next morning.


It was hard time getting my mind to accept a vegetable that you saute along with salt & spices to bake into something sweet. But after the carrot cake was big hit and now one of my favorite cakes, it thought why not!

This bread, has the taste of a perfect spice cake and the dense yet moist texture is similar to our all time favorite Banana bread.


Its a best way to incorporate zucchini in your cooking, the ingredients are the basic stuff you need for baking and also you’ll not need any fancy appliance.

Ingredients you’ll need:

1 cup of Grated Zucchini
1/2 cup oil
1 cup and 2 tbsp white sugar
1 and 1/2 tsp vanilla extract
1 and 1/2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 and 1/2 tsp ground cinnamon
2/3 cup chopped walnuts/pecans

Zucchini bread preparation:

Preheat oven to 325 degrees F (165 degrees C).

Wash Zucchini and pat them dry. Grate them with the skin on, for that lovely green flecks and do not discard the liquid from zucchini, it adds extra flavor and moistness.


Beat egg, vanilla extract, oil and sugar together in a large bowl to a creamy texture.

Add the flour, cinnamon powder, salt, baking powder and soda to a sifter. Sifting help in aerating the flour before it is added into a batter, especially if the flour has been sitting in a bag or compressed in a container.


Sift the flour, cinnamon powder, salt, baking powder and soda to the creamy mixture. Scrape the sides of the bowl while mixing for the ingredients to be well incorporated. Stir in zucchini and nuts until well combined. For The chocolate lovers, add in a handful of chocolate chips to the batter, your cravings is satisfied!


Grease a loaf pan and pour batter into prepared pans. Bake for 40 to 50 minutes, or until toothpick or skewer inserted in the center comes out clean.


Let the bread cool in pan on a cooling rack for 20 minutes before removing the bread from pan. Slice and enjoy!


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November 2017
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