Zucchini Bread

Buttery and lightly sweetened soft moist zucchini bread with an ever so slight crispy topping. A tasty reward anytime of the day.

Buttery and lightly sweetened soft moist zucchini bread with an ever so slight crispy topping.

Try adding cinnamon sugar crumbles on top for an extra layer of sweet crispy goodness.

How to Make Rich and Sweet Zucchini Bread

Preheat oven to 325 degrees F.

Gather all ingredients. Flour, salt, baking powder, baking soda, ground cinnamon, vegetable oil, white sugar, large eggs, vanilla extract, and grated zucchini. If adding in optional ingredients, gather walnuts, light brown sugar, all-purpose flour, cinnamon, and unsalted butter as well.

Optional: To make the Cinnamon Sugar Crumb Topping, combine brown sugar, flour, and cinnamon. Cut in the cubed cold butter into the mixture until crumbles are pea sized using a fork, pastry cutter, or a food processor. Cover and place in fridge for now.

Prepare two 8×4 inch loaf pans. Spray with cooking spray or lightly grease with butter, sprinkle with flour and shake out excess. Give the pans a few taps on the sides and bottoms to help shake out the excess flour.

Sift the flour, salt, baking powder, baking soda, and cinnamon together.

Beat oil and sugar together using an electric mixer until combined, about 2 minutes. Then add in eggs and vanilla extract, beat for 1 more minute.

Add flour mixture into wet ingredients, using rubber spatula, gently mix together keeping it light and fluffy. Try not to overmix. When overmixing, it can become tough and dense when baked.

Stir in grated zucchini. (Here is where you would also stir in 1 cup of the chopped walnuts if you are choosing to add)

Divide the batter evenly into prepared pans. (This is when you would sprinkle cinnamon sugar crumbs and/or the reserved chopped walnuts on top of each loaf if you’d like)

Place on middle rack of 325 degrees F preheated oven. Bake for 60 minutes or until a toothpick inserted into the center comes out clean and the tops of the loaves spring back when lightly pressed.

Cool the loaves in the pans on a wire rack for at least 30 minutes before removing from pan. Use a butter knife or a thin icing spatula to loosen the edges from the pan. I try to use something thin and plastic so that it doesn’t accidentally scratch the surface of the pan, such as a plastic knife. While holding the the top of loaf in one hand and the bottom in the other, gently invert the pan upside down. Gently guide the loaf out of the pan. If it doesn’t want to come out, try giving it a little tap on the bottom to loosen it more from the pan.

Enjoy your fresh, warm, homemade zucchini bread!

Soft and moist delightful zucchini loaf everytime. Spread butter or cream cheese on top of a warm slice. Oh, so good!

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Zucchini Bread

Author: Jess Cooking Method: Baking Courses: Breakfast, Dessert

Difficulty: Beginner Prep Time 10 mins Cook Time 60 mins Rest Time 30 mins

Cooking Temp: 325  F Servings: 24

Description

A warm slice of zucchini bread, fresh out of the oven, feels like a cozy reward. It has an ever so soft, but slight crisp on top with a cinnamon sugar crumble topping. When you slice into this delectable zucchini bread, the crust gives way softly, revealing a tender, moist loaf speckled with green ribbons of zucchini that melt right in.

Ingredients

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Servings

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 Tbs ground cinnamon
• 1 cup vegetable oil
• 2 ¹⁄₄ cups white sugar
• 3 large eggs
• 3 tsp vanilla extract
• 2 cups grated zucchini, do NOT drain

Chopped walnuts (optional)

• 1 cup chopped walnuts, plus more for topping

Cinnamon Sugar Crumb Topping (optional)

• ²⁄₃ cup packed light brown sugar
• ³⁄₄ cup all-purpose flour
• 2 ¹⁄₂ tsp ground cinnamon
• 6 Tbs unsalted butter, cold and cubed

Instructions

1. Preheat oven to 325 degrees F (165 C). Gather all ingredients. Grease and flour two 8x4 inch loaf pans.

2. Optional: Cinnamon sugar crumb topping: In a medium bowl, combine brown sugar, flour, and cinnamon. Using a fork or a pastry cutter, cut in the cold butter into the mixture until most of the crumbs are pea sized. Can also use a food processor instead to cut in butter, on pulse setting. Cover and place in fridge for now.

1. In a large bowl, sift flour, salt, baking powder, baking soda, and cinnamon together.

1. In a separate large bowl, beat oil and sugar together using an electric mixer until combined, about 2 mins. Add eggs and vanilla extract, beat for 1 more minute.

1. Add flour mixture to wet ingredients and gently mix using rubber spatula until combined. Do not over mix.

1. Stir in zucchini (and 1 cup walnuts if using) until well combined.

2. Divide the batter evenly into prepared pans.

   Optional: Sprinkle cinnamon crumb mixture and/or reserved walnuts evenly on top of both loaves.

1. Place on middle rack of preheated oven. Bake for 60 mins or until a toothpick inserted into center comes out clean and the tops of the loaves spring back to the touch. Cool the bread in the pans on a wire rack for at least 30 minutes.

1. Loosen the edges between the bread and pan using a butter knife or thin icing spatula (I like to use a plastic knife so that I don't accidentally scratch my loaf pan). Flip the bread over and gently remove the bread from the pan. May need to give it a little tap on the bottom or a gentle shake to remove the loaf. Let cool completely on wire rack.

Note

• Try dipping slices of zucchini bread in whisked eggs, pan-fry in a buttered skillet over medium heat until golden brown on both sides. Top with maple syrup, powdered sugar, or other toppings. A delicious twist to French toast for breakfast, or anytime! Yum!
• Spread butter or cream cheese on top of a warmed slice. Great for on-the-go breakfast!

Keywords: zucchini, breakfast bread, sweet bread, moist, homemade, cinnamon, moist zucchini bread recipe, easy homemade zucchini bread

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