Zucchini Bread

Zucchini Bread

August 3, 2018 Off By Laura Hartline
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Do you have zucchini coming out of your ears?  I do!  I have learned to only plant one zucchini plant because that produces more than enough for our family.  I can’t give them away fast enough!  I am going to be posting some of my favorite ways to eat zucchini.  It is a very versatile vegetable with a mild flavor so you can do A LOT with it.

I love sweet breads with buttermilk because of how fluffy and moist they are.  Also key is a good ratio of baking soda and powder.

Do you have a favorite set of bread pans? I love mine – they are the perfect size loaf, rigid so the bread pops right out, and perfect rectangles with nice square angles.  USA Pans makes a very nice one if you are in the market.  Whenever I have a little batter left over after filling the loaf pans I fill my mini-loaf pans.  The kids LOVE mini sized loaves that they can eat all by themselves.  They are also perfect to put in lunches.

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Zucchini Bread

Moist, fluffy, and delicious zucchini bread.

Course Side Dish
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16

Ingredients

  • 3 1/2 cups flour
  • 1 1/2 tsp salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 3 cups sugar
  • 1 cup oil
  • 4 eggs
  • 1 cup buttermilk
  • 2 cups zucchini grated

Instructions

  1. Preheat oven to 350 degrees F.  Grease 2 loaf pans with non-stick cooking spray.

  2. Grate enough zucchini to make two cups.  Squeeze the zucchini to remove most of the liquid. Make sure you have two cups after squeezing. 

  3. Mix dry ingredients in the bowl of a stand mixer. Mix wet ingredients including zucchini in another bowl and then transfer the wet into the bowl with the dry. Mix until well combined. Pour into loaf pans.

  4. Bake for 50-60 minutes until a knife inserted comes out clean.  Let cool and then remove from the pan.

 







CategoryBread
Tagszucchini zucchini bread