The Worlds BEST Zucchini Bread | Step by Step Recipe
Jenn walks you step by step on how to make the worlds BEST Zucchini bread!
Ingredients to make 1 loaf. Repeat for each loaf afterwords, do not double ingredients for multiple loafs -
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla
-1 1/4 cup shredded zucchini
-1 1/2 cup flour
- 2 tsp Cinnamon
- 1/2 tsp salt
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
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How to Make Zucchini Bread with Coconut Oil | Healthy Zucchini Bread Recipe!
Classic Zucchini Bread with coconut oil. Classic zucchini bread is a perfect easy recipe to use up the last of your summer zucchini!
For full recipes go to my website, thehintofrosemary.com/classic-zucchini-bread/
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New recipes every week!
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A Handed-Down Family Recipe || Zucchini Bread
This recipe for zucchini bread was handed down to Meg from her mother, and it’s one of our favorite quick snack treats.
— Zucchini Bread —
Preheat oven to 350*. Grease and flour a bundt pan.
3 Cups Flour
1 1/2 Cups sugar
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
1 tsp baking soda
Mix in a large bowl and set aside.
3 eggs
1 Cup olive oil
2 tsp vanilla
4 Cups shredded zucchini
1 Cup raisins
1 Cup nuts
Mix together, then add to dry ingredients. Mix thouroughly until all flour is mixed in. Scoop into bundt pan and level out. Bake for about 1 hour, until a toothpick comes out clean. Let cool before slicing.
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The BEST Zucchini Bread Recipe (4 ways)
I've been making this foolproof zucchini bread for 10 years! It's easy, soft and moist - and perfect for breakfast or snack! Learn 4 ways to make it: chocolate chip zucchini bread, blueberry zucchini bread and make zucchini muffins too!
PRINTABLE RECIPES:
Basic Bread:
Blueberry Zucchini Bread:
Chocolate Chip Zucchini Bread:
Zucchini Muffins:
Base Zucchini Bread Recipe:
INGREDIENTS
½ cup (119ml) vegetable oil
¾ cup (150g) packed brown sugar
¼ cup (50g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups (186g) all-purpose flour
1 ½ cups (approximately 152g) shredded zucchini
INSTRUCTIONS
Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.
Mix in cinnamon, baking soda, baking powder and salt.
Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini.
Pour batter into prepared pan. Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
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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:
How to make Pina Colada Zucchini Bread (2021)
This recipe for Zucchini bread is full of flavor using pineapple and coconut. It makes 3 loaves of bread.
Find the recipe here:
I added a half cup of unsweetened coconut to my recipe.
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