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Homemade Zucchini Bread

keithsnow's picture
It is summer and you are overloaded with Zucchini and you need to do something so you make a zucchini bread.
Ingredients
  Eggs 3 Large, lightly beaten
  Sugar 2 Cup (32 tbs)
  Pure olive oil 1 Cup (16 tbs)
  Pure vanilla 1 Teaspoon
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Cinnamon 3⁄4 Teaspoon
  All purpose flour 3 Cup (48 tbs)
  Zucchini 2 Cup (32 tbs), grated
  Walnuts 1 Cup (16 tbs), crushed
Directions

1. Preheat oven to 350 degrees.
2. In a large work bowl add eggs and sugar, whisk well to combine then whisk in oil and vanilla.
3. Sift dry ingredients together; baking powder, baking soda, flour and cinnamon. Slowly add the dry to the wet ingredients using a wooden spoon until well combined.
4. Add zucchini and walnuts and mix well.
5. Add batter to a greased loaf pan until it’s roughly 3/4 full.
6. Bake for 1 hour or until a toothpick comes out clean, cool on rack before slicing.

Chef’s Notes: Zucchini walnut bread can be frozen after it’s completely cooled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable, Zucchini
Interest: 
Healthy
Servings: 
4
Come summer and you start thinking of ways to use up excess of zucchini in your refrigerator? If so, then what yummier way to combine freshly grated zucchini with some flour, cinnamon, nutmeg, sugar, cloves and ginger and bake yummy zucchini bread. Chef Keith Snow shares an easy and quick zucchini bread recipe that makes for ideal dessert or afternoon treat.

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