What do you think about when you first hear of Zucchini Bread? I will gladly admit that I was skeptical the first time I heard about it on a Food Network show years ago. But, ever since my mom made it that first time, I have been a fan of it.
The zucchini is hardly noticeable but it plays a key role in this super easy recipe because it adds moisture to the bread. There are also so many different variations to this bread, you can add chocolate chips or dried cranberries. The possibilities are endless. At the end of the recipe, I’ll share the simple yet favorite way I like to eat zucchini bread.
Today I want to share with you the tried and true recipe that my mom and I have been making for years.
Ingredients:
- 3 1/4 cup all-purpose flour
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 2 tsp baking soda
- 3 cup of sugar
- 1 cup vegetable oil or applesauce
- 4 eggs, beaten
- 1/3 cup water
- 2 cups zucchini, grated…optional, use carrots
- 1 tsp lemon juice
- 1 cup pecans, chopped
Directions:
- Preheat oven to 350 degrees and prepare 2 loaf pans with non-stick spray and parchment paper.
- In a large bowl, combine all of the dry ingredients (flour, salt, cinnamon, baking soda, and sugar).
- In another bowl, combine wet ingredients (oil, eggs, water, zucchini, and lemon juice).
- Now mix the wet ingredients into the dry ingredients…mix well.
- Fold in the chopped pecans.
- Pour into prepared pans and bake for about an hour or till a toothpick inserted into the middle comes out clean.
- Alternative: bake in 5 mini loaf pans for about 45 minutes. Another alternative is to bake in a muffin pan for 25-30 minutes.
It is perfect as a quick breakfast bread or just as a late-night snack. One of my favorite ways to eat it is to lightly heat it up and spread some softened cream cheese on it. Ohhh!! I cannot wait to cut into the one I made just for this post!! Or if you would prefer, add a little butter to it.
Zucchini bread makes for a great gift idea during the holidays, which is why I like to bake in mini pans. They make for a perfect size to gift! And on a side note, it freezes really well.
HAPPY BAKING!!!
Leave a comment if you try this recipe, we would love to hear from you. And as always, many blessings!!! Amanda
