Zucchini bread is easily number 2 on the list of my favorite quick breads (butternut squash bread being number 1 of course!). It is delicious, moist and loaded with zucchini which is so nutrient rich. Tons of vitamin C, Potassium (super important to consume in foods because this is a mineral that isn’t produced naturally by the body) and Vitamin B-6. Of course, my entire family devours it and the fact that this recipe makes 2 loaves makes it a true winner because I can freeze one for later. Score!
How to make Zucchini Bread
This recipe makes two loaves so you first want to start by preparing your loaf pans. I brush mine with a little coconut oil and then dust it with flour. You can definitely use butter or olive oil as well.
The next thing you want to do is grate your zucchini. You need at least two cups of zucchini which is about 1 large zucchini or two small/medium zucchini. I say ‘at least two cups’ because 3 cups won’t hurt!
I am using the OXO Good Grips Box Grater to grate my zucchini, but you can also use a food processor with a grater attachment like the Cuisinart DLC-2011CHBY Prep 11 Plus 11-Cup Food Processor, 7.00 x 9.50 x 14.75-Inch. This is by far the best food processor I have ever had. It has lasted me almost 10 years and it is still going strong. It has a disc attachment included that grates to perfection.
Now you want to combine your dry ingredients. Flour, salt, baking powder, baking soda, and cinnamon.
Then you want to mix your wet ingredients in a separate bowl. I melt half cup of butter with 1/2 cup of coconut oil and add it slowly to the wet while mixing. I do this because the coconut oil will solidify when cold.
Next you want to add your wet ingredients to your dry ingredients and mix just until combined. Try not to over mix.
Switch to a spatula to scrap the sides and then fold in your zucchini.
Next, pour your mixture into your prepared loaf pans and bake for 50-60 minutes or until a tool pick inserted comes out clean.
Allow to cool completely before slicing.
Makes two loaves
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 eggs
- 1/2 cup butter
- 1/2 cup coconut oil
- 2 1/4 cups sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini A little extra won't hurt
Oil and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
combine flour, salt, baking powder, soda, and cinnamon together in a bowl.
Whisk eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the wet mixture, and mix well. Fold in zucchini with a spatula until well combined.
Pour batter into prepared pans.
Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean.
Cool in loaf pan on rack for about 20 minutes. Remove bread from pan, and completely cool before cutting. Enjoy!
You can use all butter of a combination of butter and a different oil such as olive oil.