I love vegetables. But if you place a cookie and a carrot next to one another, I’m reaching for the cookie!
Now, what if I told you that you could get all of those nutritional benefits of veggies in a sweet and tasty treat? That’s exactly what you’ll get with my best homemade zucchini bread.
Related: The Best Quick and Easy Banana Bread
Zucchinis are packed with vitamins and minerals. They also include compounds called carotenoids which are good for your heart! So by baking a couple of zucchinis into this bread, you can happily munch away knowing some extra health benefits are coming your way.
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On top of these nutritious perks, this homemade zucchini bread is one of the tastiest breads I’ve tried. I found the recipe in my grandmother’s recipe box and I can’t believe I just now discovered it! The texture is incredibly moist and by adding some walnuts, the bread has a little crunch, too.
Related: Refreshing Lemon-Poppy Seed Bread
It’s sweet enough to eat alone, but I find that topping it with butter and some honey is just heavenly!
I’m sure it would be great with a cream cheese spread or nut butter as well… but you’ll have to do some experimentation and let me know! Here’s the recipe.
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Best Homemade Zucchini Bread
This classic zucchini bread recipe is amazing alone, or topped with butter, honey, or your favorite spread.
Ingredients
- 2 cups grated zucchini
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 1/4 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup vegetable oil
- 3 eggs
- 3 teaspoons vanilla extract
- 1 cup chopped walnuts
Instructions
- Preheat oven to 325 degrees F. Grease two 8 x 4 loaf pans.
- In a bowl, sift flour, salt, baking soda, baking powder and cinnamon together.
- Add zucchini to a separate bowl or stand mixer. Slowly beat in eggs, vanilla, oil and sugar. After well combined, stir or beat in walnuts.
- Pour your batter evenly into two loaf pans. Bake for 40-60 minutes or until a toothpick comes out clean.
- Let the bread cool in the pans on rack for 20 minutes. Remove the loaves from the pan, and let them cool completely/
Notes
Don't drain your zucchini ahead of time! The excess moisture is required when baking.
Let me know if you decide to make this tasty zucchini bread! The second I tried it, I was shocked at how amazing it was… I hope you feel the same!
From my kitchen to yours,
Jill
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