This Easy Zucchini Bread Recipe is one that Isabella loves to make; the girl is turning out to be quite the baker! Zucchini is one of those vegetables we love to pick up at the farmer’s market; while she isn’t a zucchini fan, she loves it in bread.
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Now I have a lot of friends who grow Zucchini like crazy, even my brother but growing vegetables and plants have never been something I have been able to do. We always walk over to our produce stand to pick up our vegetables! We try to get a couple of enormous zucchini to freeze shredded Zucchini to make bread with every year.
Zucchini Bread Recipe Ingredients:
- Vegetable Oil
- All Purpose Flour
- Baking Soda
- Baking Powder
- Unsweetened Applesauce
How To Make Zucchini Bread:
Preheat your oven to 350 degrees and grease two bread loaf pans.
Use a peeler to peel your zucchini and then put them in your food processor, you can include the peel in your bread if you want to. My mom prefers to hand-grate her zucchini, but I love to throw it in the food processor!
You will need about two cups of shredded zucchini, so if you are freezing for later use a bag of the shredded zucchini and freeze them in that amount.
Mix your eggs, sugar, vanilla, and oil in your mixer. This is one of those recipes I love that my kitchen aid mixer does all the work.
Mix the combination and then add in your applesauce and zucchini.
Next, add the flour, baking soda, baking powder, salt, and cinnamon.
Allow blending till mixed well. The zucchini will stick to your whisk, which is completely normal when you pour this into your bread pans.
This bread batter tends to be runny, so it’s normal to seem liquidy.
Pour into two well-greased and floured loaf pans.
Bake at 350 degrees for 1 hour or until a toothpick inserted in the center of the bread comes out dry.
Cool on wire baking racks before storing.
Now it probably isn’t much of a surprise that I am a Pyrex glass loaf pan girl! My mom swears by her metal pans, but I have such an easier time with not burning food in Pyrex pans for some reason!!
OPTIONAL ADD-INS FOR A zucchini BREAD:
HOW TO STORE LEFTOVER BANANA BREAD
I keep mine in a Gallon Ziploc and store it this way for up to five days. It typically does not last this long in my house.
Freeze in a freezer gallon Ziploc bag and store for up to three months in the freeze.
Loaf Bread Recipes:
Baking bread is so easy to make, and it makes for a tasty gift to give as well. Making loaf bread is a great way to get kids started in the kitchen as well.
- Amish Friendship Bread– Just like the old school Amish bread that had the starter bag but no need to feed a dough.
- Best Banana Bread– Easy to make using ripe banana, the yogurt makes for amazing bread consistency.
- Zucchini Bread– Use shredded zucchini to make this tasty loaf bread, a great way to use summer vegetables.
- Chocolate Chip Banana Bread– A tasty twist on banana bread and a kid’s favorite.
- Homemade Pumpkin Bread-Perfect fall bread to make using canned pumpkin.
Easy Zucchini Bread Recipe
- Preheat your oven to 350 degrees and grease two bread loaf pans.
- Peel your zucchinis and then put them through your food processor.
- In a mixer mix your eggs, sugar, vanilla, and oil.
- Add in to the mixture next in your applesauce and zucchini.
- Next add in the flour, baking soda, baking powder, salt, and cinnamon.
- Allow to blended till mixed well. The zucchini will stick to your whisk, that is completely normal when you go to pour this into your bread pans.
- This bread batter tends to be runny so it’s normal to seem liquidy.
- Pour into 2 well greased and floured loaf pans. Bake at 350 degrees for 1 hour or until a toothpick inserted in center of bread comes out dry.
- Cool on wire baking racks before storing.