Zucchini Bread Recipe II

Zucchini Bread Recipe II 

This second zucchini bread variation builds on the classic style but adds buttermilk for tenderness, brown sugar for depth, and a warm spice blend for bakery-quality results. It’s reliable, flavorful, and ideal for gifting or freezing.

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🥒 Ingredients

Wet Ingredients

• 3 large eggs, room temperature

• ¾ cup vegetable oil (or melted butter for richer flavor)

• ¾ cup granulated sugar

• ¾ cup light brown sugar, packed

• 2 teaspoons vanilla extract

• ½ cup buttermilk

• 2½ cups finely grated zucchini (do not peel or squeeze)

Dry Ingredients

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon salt

• 2 teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves (optional but excellent)

Optional Add-Ins

• 1 cup chopped walnuts or pecans

• ¾ cup chocolate chips or raisins

• ½ cup shredded coconut (optional)

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🍞 Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.

2. In a large bowl, whisk eggs, oil, sugars, and vanilla until smooth and glossy.

3. Stir in buttermilk, then fold in the grated zucchini.

4. In a separate bowl, whisk together all dry ingredients.

5. Gradually add dry ingredients to wet mixture, stirring gently until just combined.

6. Fold in nuts or other add-ins, if using.

7. Divide batter evenly between pans.

8. Bake for 55–70 minutes, covering loosely with foil after 45 minutes if tops brown too quickly.

9. Test with a toothpick; it should come out clean or with a few moist crumbs.

10. Cool 15 minutes in pans, then remove and cool completely on racks.

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⭐ Professional Baking Tips

• Brown sugar + buttermilk create a softer crumb and longer shelf life.

• For extra moisture, let batter rest 10 minutes before baking.

• Zucchini bread improves in flavor after 12–24 hours wrapped tightly.

• Freeze slices individually for grab-and-go servings.

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🍽️ Flavor Variations

• Lemon Zucchini Bread: Add 1 tablespoon lemon zest + lemon glaze

• Spiced Streusel Top: Butter, brown sugar, cinnamon, flour

• Whole-Grain Version: Replace 1 cup flour with white whole wheat

• Pumpkin-Zucchini Fusion: Add ½ cup pumpkin purée + extra spice

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🧁 Texture & Taste Profile

• Moist but not oily

• Tender crumb with light structure

• Warm spice aroma

• Balanced sweetness suitable for breakfast or dessert

OTHER RECIPES

A nice zucchini bread recipe to try ! 

Ingredients 

 * 3 eggs 

 * 3/4 cup vegetable oil 

 * 1 2/3 cups packed brown sugar 

 * 2 cups grated zucchini 

 * 2 teaspoons vanilla extract 

 * 3 cups all-purpose flour 

 * 3 teaspoons ground cinnamon

 * 1 1/2 teaspoons baking powder 

 * 1 teaspoon baking soda 

 * 1 teaspoon salt 

 * 1/2 cup raisins 

 * 1/2 cup chopped walnuts 

 INSTRUCTIONS 

 1. In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans.

 

2. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool. The zucchini bread recipe is ready...enjoy  Zucchini Bread Recipe!!! zucchini-bread.recipe

Zucchini Bread Recipe Video :