Delicious and Easy Zucchini Bread Recipe

I love growing zucchini in my vegetable garden. It is so easy to grow and can produce so much!

Then it is time to start looking for ways to use up the great bounty of zucchini.

One of my favorites is making zucchini bread.

Try this easy and moist zucchini bread recipe that is perfect to enjoy for a snack, dessert, or even for breakfast.

This delicious and easy zucchini bread recipe uses simple pantry staples and one loaf pan. Grate the squash, mix in all the ingredients, put in the oven, and your kitchen smells like cinnamon in about an hour.

Zucchini adds moisture without a strong vegetable flavor. Brown sugar and cinnamon bring classic warmth.

Ingredients for Delicious and Easy Zucchini Bread Recipe

• 1 1/2 cups Grated Zucchini
• 1 1/2 cups All-Purpose Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 2 tsp Cinnamon
• 1/2 cup White Sugar
• 1/2 cup Brown Sugar
• 1 tsp Vanilla
• 1/2 cup Vegetable Oil
• 2 eggs

Detailed Instructions for Making Delicious and Easy Zucchini Bread Recipe

Preheat oven to 350 degrees F.

Grate the zucchini using the largest holes with a box grater or other type of grater. Once grated, do not squeeze the zucchini dry, as the liquid keeps the bread moist.

You can also use zucchini that you’ve frozen in this recipe. It will need to be thawed and you will have to squeeze out the extra water before you add it.

Add the following ingredients to a bowl, the flour, baking powder, baking soda and salt and mix well.

Add the sugars and the oil to a bowl and mix well, then add the cinnamon, eggs and vanilla and stir until smooth.

Stir in the flour mixture, then add in the grated zucchini and mix until combined.

When combining ingredients, try not to overmix as it will make your bread chewy and not as moist.

Pour the batter into a greased 8×4 inch or 9×5 inch loaf pan.

Bake 40 to 60 minutes. I know that is a wide range, but ovens vary. My breads only take about 40 to 45 minutes and I start checking them every 5 minutes after 30 minutes. Check with a toothpick and when it comes out clean from the center of the loaf the bread is done.

Let the bread cool before removing from the pan. Store covered for 2 days, or in the refrigerator for 7 days. It can also be frozen for up to 3 months.

Enjoy!

Enjoy this delicious zucchini bread for breakfast, a snack or desert. It would be excellent along with your coffee in the morning.

For more of my favorite great recipes and canning recipes, plus posts about other homestead-type activities, such as natural remedies, gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.

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