Best Zucchini Bread Recipe


best Zucchini bread

This is the best Zucchini bread recipe ever! Zucchini bread is one of those items that creative moms developed years ago to make use of extra vegetables, kind of in the same vein as carrot cake. It is a delicious treat usually made in the summer when an abundance of zucchini is available or in most cases, when you’ve not had the time to tend to your zucchini plants and are now staring at a few overgrown stragglers and wondering what to do with them. If you’re like me, then you probably eat zucchini year round and thankfully, when I get a craving for this delicious vegetable based snack cake, I don’t have to wait until next summer to make it. This recipe is pure zucchini – no applesauce and no bananas anywhere in sight – after all, it is zucchini bread.

I discovered a few tricks when creating this recipe to provide you with the perfect level of moistness—it needs a combination of both steamed and freshly shredded zucchini. A few added spices to round out the flavor and some chocolate chips, and you have a very simple and simply irresistible snack cake. So,  if you’re looking for a zucchini plant bearing vegetable for best zucchini breadway to use up your intended ingredient, without requiring you to purchase other unnecessary ones, then give this one a try.

 Zucchini Bread (12” x 12” pan)
1 ¾ cups pureed zucchini (steamed and pureed)
1 ¾ cups fresh shredded zucchini
4 eggs
1 cup vegetable oil
2 tablespoon vanilla
1 2/3 cups sugar
2 1/3 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
1 teaspoon pumpkin spice (or you can use any combo of cloves, allspice, nutmeg or Asian 5 spice)
1/3 cup roasted pecans, coarsely chopped by hand
1 cup mini chocolate chips **optional

Steam enough zucchini to get 1 ¾ cups of zucchini puree, and shred 1 ¾ cups of fresh zucchini. Place both of these in a medium sized bowl, and add the eggs, sugar, shredded zucchinioil and vanilla and combine well together. Sift all of the dry ingredients together and add to the wet ingredients in the bowl. Combine it all well until you can no longer see any flour, and then fold in the chopped nuts and chocolate chips.

 

Spray a 12” x 12” baking pan with a good pan release and line it with parchment paper if you will be using the nuts and chocolate chips. Although I did not include it in this recipe, this cake would be delicious with frosting, especially if you choose not to add the chocolate chips. Once you have poured the batter into the pan, make sure to even it out so that it bakes evenly.

 

Bake in a 350°F oven for about 20-30 minutes until it is lightly golden brown on top and tests clean.

 

If baked in a decorative, oven to table 12 x 12 baking dish, you can add your favorite frosting because the cake will have plenty of extra room in the pan. That is, if you choose not to add chocolate chips or streusel to the batter. Then you can serve it (and store it) right in the pan itself.

If you’re looking to save calories, skip the frosting. This best zucchini bread recipe is delicious by itself!

goodfoodgourmet.com/cakes/all-zucchini-zucchini-bread

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