Easy and Moist Zucchini Bread Recipe - MUST TRY!
Learn how to make moist zucchini bread. This easy-to-follow recipe guarantees a perfect loaf every time!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
ZUCCHINI BREAD INGREDIENTS:
►3 cups all-purpose flour
►1 1/2 tsp baking powder
►1 tsp baking soda
►1 tsp fine sea salt
►2 tsp ground cinnamon
►3 large eggs, room temperature
►1 cup extra light olive oil, or canola or vegetable oil
►1 1/2 cups granulated sugar
►1 Tbsp vanilla extract
►3 cups grated zucchini*, from 1 lb or 2 medium zucchini
►1 cup chopped walnuts or pecans, optional
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:13 Initial prep
0:50 How to make zucchini bread
2:36 How to shred zucchini
4:30 How to bake zucchini bread
4:54 Steps after baking zucchini bread
6:33 Taste test
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Zucchini Bread with Joanna Gaines | Magnolia Table, Vol. 2
The new banana bread? A recipe from Jo's new cookbook - Magnolia Table, Volume 2! Get the recipe in this video, as well as in the cookbook. You can order by clicking this link:
Chef John’s Zucchini Bread - Food Wishes
The main problem with zucchini bread is that it isn’t banana bread, or carrot cake, which is what it’s often unfairly compare it to. However, this easy recipe has something those two don’t. Some mystery. Banana bread tastes like bananas, and carrot cake tastes like cake, but zucchini bread tastes like…we’re not exactly sure, but it sure is delicious. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Zucchini Bread, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Beth's Ultimate Zucchini Bread Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade zucchini bread and great recipe to put all those zucchinis in the garden to good use!
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Learn how to make an extra moist zucchini bread recipe from Entertaining with Beth.
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BETH’S ZUCCHINI BREAD RECIPE
Makes 1 loaf
*Printable Recipe on blog*
INGREDIENTS:
3 eggs
½ cup (120ml) pure pumpkin puree
3/4 cup (150g) of sugar
1/2 cup (120 ml) of canola or vegetable oil
¼ cup (60 ml) of water
1 tsp (5 ml) vanilla
2 ½ cups (300 g) of flour
2 teaspoons (10 ml) baking soda
1/2 teaspoon (2.5ml) salt
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground ginger
½ tsp (2.5ml) nutmeg
¼ tsp (1.25ml) ground cloves
1 ½ cups (350 ml) of zucchini, grated and drained of moisture
¼ cup (60 ml) golden raisins
¼ cup black (60 ml) raisins
½ cup (120 ml) chopped walnuts
Method:
Preheat oven to 350F (176C) degrees.
Grease and flour a 9” x 5 loaf pan.
In a large bowl mix the eggs, pumpkin, sugar, oil, water and vanilla until combined.
In a medium bowl whisk together the dry ingredients.
Combine the dry into the wet, 1/3 at a time, being careful not to over mix! (Or you will have tough bread!)
Fold in the zucchini, raisins and walnuts, mix until combined. Pour into a loaf pan that has been sprayed with baking spray.
Bake for 55 mins-1 hour or until a toothpick comes out clean. If bread starts to brown too much on the top, cover with foil and continue to bake until cooked through.
Slice into thick slices and serve. Enjoy!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE!
Vegan Zucchini Bread Recipe
Perhaps one of your goals and hopes for the year is to cook more at home, to make more food from scratch or to implement healthier versions of your favorite foods into your daily diet. One of my goals for 2013 is to continue to provide you with delicious, nutritious and fun recipes for you and your family to make and enjoy together.
I couldn't think of a better recipe to kick off the new year with than my Vegan Zucchini Bread. With fabulous dairy, oil and sugar alternatives, this recipe not only maintains it's comfort food status, it provides a healthy dose of vitamins and nutrients your body needs.
So, turn on your oven (yep, it's the first non-raw recipe I'm sharing with you) and get to baking, I promise you'll love it!
If you have any questions about the alternate ingredients in this recipe or if you wanna let me know what you thought of it, ask and comment away in the comments box below. Thanks for watching!
Vegan Zucchini Bread
Makes 1 loaf, plus some extra for a few muffins
6 tablespoons ground flax seeds whisked into 1/2 cup + 1 tablespoon of warm water (this is called a flax egg, watch the video to learn how to make the best flax egg)
1/2 cup coconut oil
1/2 cup applesauce
2 cups coconut sugar
1 teaspoon vanilla
2 1/2 cups shredded and packed zucchini
2 cups all-purpose flour (gluten-free flour is great!)
1 cup whole wheat flour (gluten-free is great, you can also use almond or coconut flour, both will give a different taste and consistency)
1 teaspoon salt
1 tablespoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
2 teaspoons nutmeg
Preheat oven to 350 degrees. Grease 1 loaf pan (I like to grease with coconut oil) and prepare 3 - 4 molds in a muffin pan. Prepare the flax egg. Shred the zucchini using a grater or a food processor (remember to pack it, this is very important. You want as much green, zucchini goodness as possible)
In medium bowl sift together the dry ingredients.
In a separate large bowl, mix the flax egg mixture, coconut oil, applesauce, coconut sugar and vanilla in a large bowl. Add the zucchini and stir until completely combined.
Add the dry ingredients to the wet and stir until well blended and incorporated evenly.
Fill the loaf pan a little more than half way with the batter. Fill as many muffin molds as you can with the remaining batter. Bake the muffins for 20 - 30 minutes and the loaf for 45 - 50 minutes, or until a toothpick or knife inserted into the center comes out clean.
Cool for 10 - 15 minutes before slicing and devouring ;-)
Enjoy!
In living life,
Leah
For more info please visit my website: pilatesfornewmothers.com
The Best Zucchini Bread
This is the Best Zucchini Bread Recipe: In essence, it's a quick bread made with brown sugar and white, eggs and oil, and the result is a super moist zucchini bread that makes a wonderful addition to breakfast coffee or afternoon tea! I have been making this recipe for years, an oldie but such a goodie, a hit with adults and children alike.
Full recipe here: