Zucchini Bread – Moist and Delicious Zucchini bread

So moist, so soft and delicious…

My one week holidays literally came to an end today, as always holidays are never enough and it goes by in jet speed. Today, I had a get together with my friends at Western, it was so much fun catching up the girls with whom I had done research for 2 years. We giggled away and had so much fun. It’s always great catching up with like minded friends.

After I got home in the evening, it started to rain heavily. I enjoyed watching the rain for sometime and then I felt like baking. Last weekend, I went veggie picking at the veggie farm near to my house. I had picked zucchini’s as well, since then I was hit by the thought of making zucchini bread. I had tried zucchini bread a few times made by my co-workers. Even though, it’s called bread the truth is that it tastes more like a simple cake. Zucchini doesn’t have any taste so literally you wouldn’t feel the taste of it, yet you are having a bread that has veggies in it.

Here is the video for making Zucchini Walnut Bread

Zucchini Farm

zucchini picking
picking zucchini

This is a super moist and soft bread, it just melts into your mouth and it’s Zucchini bread…

Zucchini bread

Preparation Pictures

Grated Zucchini

grated zucchini

Beating eggs and sugar

making zucchini-bread

After adding grated zucchini

zucchini bread batter

Batter poured into a pan

making zucchini bread

Zucchini Bread - Moist and Delicious Zucchini bread
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9 inch Bread
 
Ingredients
  • Zucchini, grated with skin on- 1½ cups
  • Brown sugar- 1 cup
  • Extra virgin olive oil or vegetable oil- ⅔ cup
  • Vanilla extract- 1½ tsp
  • Eggs, large- 2
  • All purpose flour- 1½ cups
  • Baking powder- ½ tsp
  • Baking soda- ½ tsp
  • Ground cinnamon- 1 tsp
  • Ground dry ginger- ½ tsp (optional)
  • Salt- ¼ tsp
Instructions
  1. Preheat the oven to 350 F.
  2. Wash the zucchini's well and grate it on the larger holes of a grater, you could keep the skin. One medium sized zucchini yielded 1½ cups of grated zucchini.
  3. In a large bowl, combine the flour, baking powder, baking soda, ground cinnamon, ground ginger and salt.
  4. In another bowl, combine the brown sugar, vanilla extract and oil.
  5. Add eggs one at a time and beat it using an electric hand mixer.
  6. Add the flour mix to the beaten egg/sugar, beat it until well incorporated.
  7. Add the grated zucchini and combine well to the batter using a spatula.
  8. Grease a 9 inch loaf pan with cooking spray.
  9. Pour the prepared batter into the pan, fill only ¾th of the pan.
  10. Place the pan on the middle rack in the oven.
  11. Bake for 40 to 45 minutes or until a fork inserted into the middle of the bread comes out clean.
  12. Remove the pan from the oven, transfer to a cooling rack and let cool down for a few minutes.
  13. Using a sharp knife, slice it and serve with coffee or tea.

 

 

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