Zucchini Bread
Moist and tasty Zucchini Bread
Servings Prep Time
16servings 20minutes
Cook Time
45minutes
Servings Prep Time
16servings 20minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Heat your oven to 325 degrees fahrenheit or 163 degrees celsius.
  2. Get a big bowl and add the eggs. Beat them up and add the oil. Vanilla extract, white sugar and brown sugar. Mix this really well until smooth.
  3. In another bowl, add the flour and grate nutmeg over it. Add the cinnamon, cloves, baking powder, soda and salt. Whisk this very well or sift it.
  4. Add some of the flour into the wet ingredients and mix. Add the rest of the flour and mix until fully incorporated. The batter will be thick. Add the zucchini and mix.
  5. Prepare the loaf pans by buttering the bottom and all sides. Put a little flour in and coat the pan. Tap out the excess flour. Pour half the batter in each pan. Tap the pans on the counter. Bake in the heated oven for 45 to 55 minutes depending on your oven. Take the pans out of the oven, put a toothpick in the middle and if it comes out clean or with a few crumbs, the bread is cooked. The middle will spring up when lightly pressed. Now the hard part, waiting for the bread to cool down. Give it about 45 minutes to an hour. The pan is a little bit warm, it doesn’t have to be completely cool. Take an offset spatula or butter knife and go around the sides. Pull in a little. Turn the pan over, give it a few taps and it’ll come out easily.
  6. If you like it on the sweeter side, add another ¼ cup of white sugar while preparing the batter. I prefer it with less sugar because I spread soft butter on it and eat a slice with coffee or tea. One slice is filling and there will be leftovers. You can store the bread in the fridge for a few days or slice, wrap tightly and put in the freezer for longer storage. It’s a quick snack to pull out and heat up for kids and adults.
Recipe Notes