Zucchini Bread
Love this basic zucchini bread. Great way to use up those large hidden zucchinis you find in the garden. Even better? This recipe freezes well too.
Servings Prep Time
8Servings 10-15minutes
Cook Time
20-75minutes*
Servings Prep Time
8Servings 10-15minutes
Cook Time
20-75minutes*
Ingredients
Basic Zucchini Bread Recipe
Lemon Zucchini Bread
Spice Zucchini Bread
Instructions
  1. Preheat oven to 350 degrees
  2. grease and flour your baking pan. I like using the mini loaves here. Each batch makes 4 mini loaves. See notes below for large loaves.
  3. Shredd your zucchini into a separate bowl. You can squeeze the zucchini with your hands, use a cloth to twist the water out, or even let it drain in a colander. Just try to get as much water out as possible. This will impact your bake time.
  4. In large bowl combine eggs, milk, and oil.
  5. Stir in shredded zucchini. (this should be treated like a wet ingredient)
  6. (if you like traditional baking rules go get a second bowl for your dry ingredients, otherwise keep reading) Add in your flour, sugar, baking powder, and salt. Give a quick stir of the dry ingredients on top and then fold into the wet ingredients. Mix until just combined and no dry clumps remain.
  7. If you want plain zucchini bread, you’re done mixing. If you want lemon zucchini bread, add in your lemon zest. If you’re looking for spiced bread add in your pumpkin pie spice now. If you are adding anything make sure it’s well combined before you pour it into your pans.
  8. Pour batter into your baking dishes.
  9. Place in oven and bake until done. This will vary depending on the water content in the zucchini. I usually find my small loaves are done after about 20-30 minutes for the mini loaves. (Yes I know that’s a range, but it really does depend on how much effort I put into the zucchini and now much of a hurry I’m in. )
Recipe Notes

I love this basic recipe because it works.  It uses up zucchini and it freezes well.  You can use it for breakfast or a snack.  So grab some large zucchinis and get shredding.  You’ll notice the large range of baking times.  Well that’s because it depends on how you are cooking this.  If you’re using mini loaf pans which is my personal favorite you’ll find it takes about 20-30 minutes depending on the water content of the zucchini.  If however,  I’m making a large loaf I’ll actually make 3 batches of this and split it between 2 large loaf pans.  When I do this I heat the over to 300 degrees and cook them for 75 minutes.

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