Showing posts with label zucchini bread recipe. Show all posts
Showing posts with label zucchini bread recipe. Show all posts

Fresh Zucchini Bread



Fresh Zucchini Bread Recipe 

This zucchini bread recipe yields two loaves that are exceptionally moist with a delightful cinnamon flavor (and a handful of nuts if desired)!

Here’s Why We Can’t Get Enough…
Incorporating shredded zucchini into the bread enhances its moisture.
It is simple to prepare using ingredients you probably already have.
This zucchini bread recipe can be frozen or stored for several days on the countertop.
This recipe produces two loaves, making it ideal to bake one for yourself and one to share (or freeze).

How to Prepare Zucchini for Bread

Peeling zucchini: There is no necessity to peel medium or small zucchinis as their skin is quite thin and does not contribute significant flavor or texture. If you are using an extra-large zucchini from the garden, it can be peeled, and the seeds should be extracted by scraping with a spoon.
Grating zucchini: This recipe requires grated zucchini. Utilize the larger holes on a box grater or a food processor grater (avoid dicing or chopping). After grating, do not press the zucchini to remove moisture, as the liquid is essential for maintaining its moistness.

How to Make Zucchini Bread
Similar to most quick bread recipes, this zucchini loaf is straightforward to prepare and only takes a few minutes of preparation time. I line my loaf pans with parchment paper to facilitate easy removal of the bread.
Grate Zucchini: Use the larger side of a box grater to shred the zucchini.

Prep Wet & Dry Ingredients: Mix wet and dry ingredients in separate bowls (recipe provided below).

Combine: Gently stir the wet and dry ingredients until just moistened.

Bake: Pour the mixture into the prepared pans and bake.

Variations
  • add chopped walnuts or pecans
  • replace the cinnamon with other warm spices such as pumpkin pie spice, or include a dash of nutmeg
  • dried cranberries or raisins make a wonderful addition
  • substitute the walnuts with chocolate chips or mini chocolate chips

Guidelines for Preparing the Finest Zucchini Bread

Small to medium zucchinis, or even summer squash, are the most suitable options.
Ensure that all ingredients are at room temperature.
Mix the dry ingredients using a whisk, as this serves a purpose similar to sifting the flour.
Avoid overmixing the batter.
Cooking times may vary slightly, so it is advisable to check the bread early and bake it until a toothpick inserted comes out clean.

Freezing and Storage

Zucchini bread can be kept on the counter for a maximum of 2 days. Due to its high moisture content, if you plan to store it for more than 2 days, it is recommended to refrigerate or freeze it.
Freezer: Like many quick breads, zucchini bread is suitable for freezing. Ensure it is completely cooled before freezing. Wrap it in plastic wrap and then in aluminum foil, slicing it beforehand for convenience. This allows you to thaw only the portions you wish to consume.

Notes
This recipe is intended for use with 8×4-inch loaf pans, not 9×5-inch pans.

Utilize the larger side of a box grater to shred the zucchini. Peeling is unnecessary unless the zucchini is exceptionally large with thick skin.

If the zucchini is particularly large (from the garden), you may need to remove some seeds using a spoon.

Do not attempt to squeeze the zucchini dry, as moisture is essential for this bread.

Store zucchini bread at room temperature for up to 2 days. Given its moisture content, if you intend to keep it longer, refrigeration or freezing is advisable.

To freeze, allow it to cool completely, wrap it securely in plastic, and then place it in a zip freezer bag for storage of up to a year.


OTHER RECIPES


 Ingredients: 

 * 1 cup walnuts or pecans, chopped 
 * 1 1/2 cups shredded zucchini (about 1 medium zucchini) 
 * 1/2 cup vegetable oil 
 * 1 cup granulated sugar 
 * 2 large eggs, lightly beaten 
 * 2 teaspoons vanilla 
 * 1/2 teaspoon baking soda 
 * 1/2 teaspoon ground cinnamon 
 * 1/2 teaspoon salt 
 * 1/4 teaspoon baking powder 
 * 1 1/2 cups all-purpose flour 

 INSTRUCTIONS 

Preheat the oven to 350°. In a mixing bowl, combine the oil, sugar, eggs, vanilla, baking soda, cinnamon, salt, and baking powder. 

Using a hand mixer on medium speed, beat the ingredients together until they are well blended, which should take approximately 30 seconds. Incorporate the flour and mix until it is just moistened. 

Fold in the nuts and zucchini. 

Transfer the batter into a loaf pan that has been greased and floured. 

Bake for approximately 65 to 75 minutes, or until a toothpick inserted into the loaf comes out clean. 

The zucchini bread recipe is now ready to be served...enjoy the Fresh Zucchini Bread recipes !!!






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Zucchini Bread Recipe III



Zucchini Bread Recipe III

Recipe III is a premium, bakery-quality zucchini bread designed for maximum moisture, rich flavor, and excellent structure. It uses butter + oil for balance, sour cream for tenderness, and a layered spice profile that develops even more flavor the next day.

🥒 Ingredients

Wet Ingredients

  • 3 large eggs, room temperature

  • ½ cup unsalted butter, melted and cooled

  • ¼ cup vegetable oil

  • 1 cup granulated sugar

  • ½ cup dark brown sugar, packed

  • 2 teaspoons vanilla extract

  • ¾ cup full-fat sour cream (or Greek yogurt)

  • 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

  • ½ teaspoon ground cardamom (optional but exceptional)

Optional Add-Ins

🍞 Instructions

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

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

  3. Stir in sour cream, then fold in the grated zucchini.

  4. In another bowl, whisk all dry ingredients thoroughly.

  5. Add dry ingredients to wet mixture in two additions, folding gently until just combined.

  6. Fold in any optional add-ins.

  7. Divide batter evenly between pans and tap lightly to release air bubbles.

  8. Bake for 60–70 minutes, tenting loosely with foil after 45 minutes if needed.

  9. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

  10. Cool 20 minutes in pans, then remove and cool completely on racks.

⭐ Why Recipe III Works (Professional Insight)

  • Butter + oil = flavor + moisture stability

  • Sour cream softens gluten for a velvety crumb

  • Cardamom adds subtle bakery-style complexity

  • High zucchini ratio ensures long-lasting moisture without sogginess

🍽️ Serving & Storage

  • Best after 12–24 hours wrapped tightly

  • Keeps 4–5 days at room temperature

  • Freezes beautifully for up to 3 months

  • Slice thick, toast lightly, serve with butter or honey

🔁 Advanced Variations

🧁 Texture & Flavor Profile

  • Moist, tender, bakery-level crumb

  • Balanced sweetness

  • Warm spice aroma

  • Excellent slice integrity

OTHER RECIPES



A nice zucchini bread recipe...try this !

 Zucchini Bread Recipe Ingredients:

* 3 eggs
* 1 cup vegetable oil
* 1 1/2 cups packed brown sugar
* 2 cups grated zucchini
* 2 teaspoons vanilla extract
* 1 cup all-purpose flour
* 1 cup whole wheat flour
* 1/4 teaspoon baking powder
* 2 teaspoons baking soda
* 1 teaspoon salt
* 3 teaspoons ground cinnamon
* 1 cup raisins (optional)
* 1 cup chopped walnuts (optional)
* 1/4 cup wheat germ

Zucchini Bread Recipe INSTRUCTIONS
1. In a large bowl, combine eggs, oil, sugar, zucchini, and vanilla. Mix well. Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine. Stir in raisins and nuts, if desired.

2. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center comes out clean. 

The zucchini bread recipe is ready to serve..enjoy it !
microwave-zucchini-bread recipe






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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.

🥒 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

Optional Add-Ins

🍞 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.

⭐ 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.

🍽️ Flavor Variations

🧁 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 :



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JAMES BEARD'S ZUCCHINI BREAD


JAMES BEARD'S ZUCCHINI BREAD

James Beard’s zucchini bread is a beloved American classic—moist, gently spiced, and perfectly balanced between sweet and savory. This version stays true to Beard’s philosophy: simple ingredients, careful technique, and maximum flavor.

🥒 Ingredients

🍞 Instructions

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

  2. In a large bowl, beat eggs, oil, and sugar until thick and pale.

  3. Stir in vanilla and grated zucchini.

  4. In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

  5. Gradually fold dry ingredients into the wet mixture until just combined—do not overmix.

  6. Gently fold in nuts and/or raisins, if using.

  7. Divide batter evenly between pans.

  8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

  9. Cool in pans for 10 minutes, then turn out onto racks to cool completely.

⭐ James Beard Tips for Best Results

  • Do not squeeze moisture from zucchini—it’s essential for the bread’s signature tenderness.

  • Let the loaf rest overnight for best flavor; the spices deepen beautifully.

  • This bread freezes exceptionally well—wrap tightly and store up to 3 months.

🍽️ Serving Suggestions

🧁 Why This Recipe Endures

James Beard believed great food should be approachable yet refined. This zucchini bread delivers:

  • Reliable moisture

  • Balanced sweetness

  • Old-fashioned comfort with professional results

OTHER RECIPES

INGREDIENTS
  • 3 eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups grated, peeled raw zucchini
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon double-acting baking powder
  • 3 teaspoons ground cinnamon
  • 1 cup coarsely chopped walnuts
PREPARATION

Beat the eggs until light and foamy. 

Add the sugar, oil, zucchini, and vanilla and mix lightly but well. 

Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. 

Stir until well blended, add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans. 

Bake in a preheated oven at 350°F for 1 hour. Cool on a rack. Enjoy it!

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Maple Zucchini Bread


Maple Zucchini Bread 

Moist, fragrant, and naturally sweetened with maple syrup, this loaf combines shredded zucchini with warm spices for a cozy, fall-style quick bread.

INGREDIENTS (Makes 1 standard 9×5-inch loaf)

Dry Ingredients

  • 1 ¾ cups all-purpose flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp fine salt

  • 1 ½ tsp ground cinnamon

  • ½ tsp ground nutmeg (optional but recommended)

  • ¼ tsp ground ginger (optional for extra warmth)

Wet Ingredients

  • 2 large eggs, room temperature

  • ½ cup neutral oil (vegetable, canola, or light olive oil)

  • ½ cup pure maple syrup (Grade A dark amber preferred)

  • ⅓ cup brown sugar, lightly packed

  • 2 tsp vanilla extract

  • 1 ¾ cups grated zucchini (loosely packed; do NOT squeeze out completely—just lightly blot)

Optional Add-Ins

Optional Maple Glaze

  • ½ cup powdered sugar

  • 1–2 tbsp maple syrup

  • ½ tsp vanilla

  • A few drops of milk if needed for consistency

INSTRUCTIONS (VERY DETAILED)

1. Prepare the Oven & Pan

2. Prep the Zucchini

  • Wash and dry a medium zucchini.

  • Grate using the large holes of a box grater.

  • Lightly blot with paper towels to remove excess surface moisture, but do not wring it dry — the moisture helps keep the bread tender.

  • Set aside.

3. Mix Dry Ingredients

In a medium mixing bowl, whisk together:

  • Flour

  • Baking soda

  • Baking powder

  • Salt

  • Cinnamon

  • Nutmeg

  • Ginger

Whisking distributes the leaveners and spices evenly, ensuring the loaf rises consistently.

4. Mix Wet Ingredients

In a separate large bowl:

  1. Beat the eggs until slightly frothy.

  2. Add the oil and whisk until combined.

  3. Add the maple syrup, brown sugar, and vanilla.

  4. Whisk thoroughly until smooth and glossy.

Tip: Maple syrup makes the batter slightly looser than traditional sugar-sweetened breads — this is normal!

5. Add the Zucchini

  • Stir the grated zucchini into the wet mixture.

  • Make sure it’s evenly distributed — the zucchini strands help lock in moisture.

6. Combine Wet & Dry

  • Add the dry mixture into the wet mixture.

  • Using a spatula or wooden spoon, fold gently until just combined.

  • Do NOT overmix — this can toughen the loaf.

  • If using nuts, chocolate chips, or cranberries, fold them in now.

7. Fill the Pan & Bake

  • Pour the batter into the prepared loaf pan.

  • Smooth the top lightly with a spatula.

  • Bake for 55–70 minutes.

Baking times vary depending on:

  • Your oven

  • Moisture level of zucchini

  • Thickness of loaf pan

Start checking at 55 minutes:

  • Insert a toothpick in the center — it should come out mostly clean, with a few moist crumbs (not wet batter).

8. Cooling

  • Let the loaf cool in the pan for 10–15 minutes.

  • Carefully lift out using parchment and transfer to a wire rack.

  • Cool fully before slicing — this helps the crumb set and prevents crumbling.

OPTIONAL: Maple Glaze

For extra maple goodness:

  1. Whisk powdered sugar with maple syrup and vanilla.

  2. Adjust thickness with a couple drops of milk if needed.

  3. Drizzle over the cooled loaf.

  4. Let set for 10–15 minutes before serving.

The glaze adds sweetness and intensifies the maple flavor.

⭐ FLAVOR VARIATIONS

Maple Pecan Zucchini Bread

Add ½ cup toasted chopped pecans to the batter.

Maple Chocolate Chip

Fold in ½ cup dark chocolate chips — amazing with maple.

Maple Cranberry Spice

Add ⅓ cup dried cranberries and ¼ tsp extra ginger.

Whole-Wheat Maple Zucchini Bread

Use 1 cup all-purpose + ¾ cup whole wheat flour; add 1 extra tablespoon oil for moisture.

STORAGE

  • Room Temperature: 3–4 days, wrapped well.

  • Refrigerator: Up to 1 week.

  • Freezer: Up to 3 months. Wrap tightly in plastic + freezer bag.

OTHER RECIPES

Zucchini Bread Ingredients

* 3 eggs
* 1 cup vegetable oil
* 1 cup packed brown sugar
* 1 cup white sugar
* 3 teaspoons maple flavored extract
* 2 1/2 cups all-purpose flour
* 1/2 cup wheat germ
* 2 teaspoons baking soda
* 2 teaspoons salt
* 1/2 teaspoon baking powder
* 2 cups grated zucchini
* 1 cup chopped walnuts

Zucchini Bread Instructions
1. First of all in a mixing bowl, beat the 3 eggs; add oil, sugars and flavoring, mixing until foamy.

 Blend in the flour, wheat germ, baking powder, soda, and salt. Stir in zucchini and nuts. 

Pour batter into 2 greased bread pans

2. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool. Enjoy it !

VIDEO:


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Zucchini Bread


Classic Zucchini Bread

Ingredients (1 loaf)

Instructions

  1. Prep the Oven & Pan
    Preheat oven to 350°F (175°C).
    Grease a 9×5-inch loaf pan or line with parchment.

  2. Mix Dry Ingredients
    In a bowl, whisk together: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

  3. Mix Wet Ingredients
    In another bowl, beat eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.

  4. Add Zucchini
    Stir in the grated zucchini.

  5. Combine Mixtures
    Add dry ingredients into the wet mixture and gently stir until just combined.
    Fold in nuts or chocolate chips if using.

  6. Bake
    Pour batter into the loaf pan and bake for 50–60 minutes, or until a toothpick comes out clean.

  7. Cool
    Let cool in the pan 10 minutes, then transfer to a wire rack.

Tips for Perfect Zucchini Bread

  • Don’t overmix — it keeps the bread tender.

  • Add 1 tbsp lemon zest for brightness.

  • For extra moisture, add 2 tbsp applesauce or 2 tbsp Greek yogurt.

  • This bread freezes beautifully for up to 3 months.

OTHER RECIPES

A great zucchini bread recipe to try !

ZUCCHINI BREAD INGREDIENTS

* 3 eggs
* 1 cup vegetable oil
* 2 cups white sugar
* 2 cups grated zucchini
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 3 teaspoons ground cinnamon
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1 teaspoon salt
* 1/2 cup chopped walnuts

ZUCCHINI BREAD INSTRUCTIONS

1. First of all preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.

2. And then in a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.

3. Next is to bake for 60 to 70 minutes, or until done.
The zucchini bread recipe is ready to serve....great ! Enjoy it !
Zucchini-bread-I


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Chocolate Chip Orange Zucchini Bread






Ingredients

Dry:

Wet:

Mix-ins:

  • 3/4 cup semi-sweet chocolate chips

  • Optional: 1/4–1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.

  2. Whisk dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

  3. Combine wet ingredients: beat eggs with white + brown sugar, then whisk in oil, orange juice, vanilla, and orange zest.

  4. Add zucchini and fold in gently.

  5. Combine wet + dry ingredients just until no streaks remain.
    Tip: reserve 2 tbsp of chocolate chips to sprinkle on top.

  6. Fold in chocolate chips (and nuts if using).

  7. Bake for 50–65 minutes or until a toothpick comes out clean (melting chocolate may make it look moist — test multiple spots).

  8. Cool 10 minutes in pan, then transfer to a wire rack.

Flavor Tips & Variations

  • For stronger citrus, add 1–2 tsp orange extract or extra zest.

  • Replace 1/2 cup flour with almond flour for richer texture.

  • Drizzle optional glaze:
    Orange Glaze = 1/2 cup powdered sugar + 1–2 tbsp orange juice + pinch zest.

  • Use dark chocolate chips for a less sweet, deeper flavor.

Storage

  • Room temp: 3–4 days, wrapped

  • Refrigerated: up to 1 week

  • Freezer: up to 2–3 months (wrap tightly)

----

ANOTHER RECIPES



nice zucchini bread recipe to try !

Zucchini Bread Recipe Ingredients:

* 3 eggs
* 2 cups white sugar
* 1 cup vegetable oil
* 2 teaspoons vanilla extract
* 2 cups grated zucchini
* 1 cup chopped walnuts
* 1 cup semisweet chocolate chips
* 1 tablespoon orange zest
* 3 cups all-purpose flour
* 1/4 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg

Zucchini Bread Recipe Instructions:
1. Sift together flour, baking powder, soda, salt, and spices.

2. In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.

3. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.The zucchini bread recipe of chocolate chip is ready ...enjoy the bread ! Nice !
spiced-zucchini-bread-recipe




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Zucchini Bread I



Zucchini Bread Recipe

🥒 Classic Zucchini Bread

Ingredients

Instructions

  1. Prep:
    Preheat oven to 350°F (175°C). Butter and flour a 9×5-inch loaf pan, or line with parchment.

  2. Dry ingredients:
    In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

  3. Wet ingredients:
    In another bowl, beat eggs and sugar until light. Mix in oil, milk, and vanilla.

  4. Add zucchini:
    Fold in the grated zucchini.

  5. Combine:
    Add dry ingredients to wet mixture and stir just until smooth — do not overmix. Fold in nuts or chocolate chips if using.

  6. Bake:
    Pour into loaf pan and bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.

  7. Cool:
    Let cool in pan for 10 minutes, then transfer to a rack to cool completely.

⭐ Tips for Best Results

  • Use fresh zucchini; frozen can be watery.

  • If batter looks too wet, add 1–2 Tbsp flour.

  • For healthier version: replace ½ cup flour with whole wheat flour and swap oil for applesauce.

Variations

StyleReplace/Do This
ChocolateAdd 3 Tbsp cocoa + chocolate chips
LemonAdd lemon zest + glaze with lemon icing
Spiced FallAdd cloves + raisins + brown sugar

OTHER RESOURCES

Ingredients

* 3 1/4 cups all-purpose flour
* 1 1/2 teaspoons salt
* 1 teaspoon ground nutmeg
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 3 cups sugar
* 1 cup vegetable oil
* 4 eggs, beaten
* 1/3 cup water
* 2 cups grated zucchini
* 1 teaspoon lemon juice
* 1 cup chopped walnuts or pecans

Instructions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in.

Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes. The zucchini bread recipe is ready...enjoy it !
fresh-zucchini-bread.

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