Today I am going to share my delicious zucchini bread recipe! This is a recipe I have LOVED to make ever since I was young and I learned how to make it when I was doing 4-H. Sweetbreads(like zucchini, banana, pumpkin, etc.) are very easy to make and can be very nice to use up old fruits and veggies that otherwise might go bad and be wasted. You can find the recipe here https://bakingmamalife.com/?page_id=91
Step-by-Step Zucchini Bread Recipe Instructions.
First, get your ingredients and utensils together.
STEP 1
Before getting started making the bread you should grate the zucchini. You will want either two small zucchini’s or one very large zucchini(if you grow zucchini’s in your garden they tend to be a lot bigger than in stores) I got mine from the store and they are small so I used two.
All you will want to do is cut off the ends of the zucchini’s and then just grate them up. I don’t peel off the skins of the zucchini because they cook and get soft anyways but if you would feel better about it you can peel the skins off first. It is good either way.
After you grate up all the zucchini set it aside for now. The zucchini is one of the last things you put in the bread batter.
STEP 2
Now, let’s start the bread batter! You want to put 2 1/4 C. sugar, 1C. oil(I like to use olive oil or coconut oil but you can use any kind of cooking oil), 3 eggs, and 3tsp. vanilla into your bowl. Beat those ingredients together really well.
STEP 3
Next, you add all your dry ingredients 3 C. flour, 3tsp. cinnamon, 1tsp. salt, baking soda, and baking powder. Mix them until just combined which means only until flour is all mixed.
STEP 4
Add in your shredded zucchini that you had put to the side.
STEP 5
Preheat the oven to 325 degrees and then you are going to grease your loaf pan. I like to use coconut oil for greasing my pans. It is the only thing that I have found to work well that I don’t have to coat my pan with flour or use the spray oil from a can. I put a nice layer all over the inside of my pan and make sure to get those corners really well!
STEP 6
After you grease your pan go ahead and pour half your batter into each loaf pan. I don’t like to fill my loaf pans very high I only do half full or less otherwise it takes too long to cook and the edges and top get dark.
STEP 7
Once the oven is preheated put your loaf pans in the oven for 45-55min. Mine took about 50 min. and they were cooked perfectly. The trick to getting perfectly cooked bread is that you want to make sure when you put the toothpick in that it comes out clean meaning no raw batter stuck to it it can have little cooked crumbs or nothing on it. I like there to be cooked crumbs on it because it tends to be moister and not as dry. Once they are cooked go ahead and let them cool on a cooling rack or a trivet.
once they have cooled some I usually wait until I can touch the pains and I take a butter nice and go around the edges of the pan to loosen the loaf from the pan and then take my fingers and pull the loaf away from the pan then flip upside down and shake a little. if it doesn’t loosen and fall out then it probably needs to cool some more and then I do the process over again. Now, you can enjoy this delicious zucchini bread.
