Keto Diet
Zucchini Bread is moist, uses up all that zucchini and has a tender crumb. Dessert, breakfast, or a snack!
ZUCCHINI BREAD RECIPE
Zucchini bread is one of my favorites and reminds me of my childhood. Zucchini is a great way to incorporate veggies and happens to be a blank canvas for any flavor it’s around. 
BIG VS SMALL ZUCCHINI
I know it’s tempting to use those huge zucchini for this bread but the small to medium ones tend to be sweeter and the large ones more bitter.
OIL VS BUTTER
I’m usually a butter girl but when it comes to breads, oil just makes for a bread that is super moist.
HEALTHY SWAPS
You can replace half of the oil with applesauce if desired. Keeps the moisture but lightens it up a bit.
I’ve also made versions of this with reduced sugar. It tastes fine but the version with full sugar tastes better in my opinion.
FREEZING ZUCCHINI BREAD
Wrap your cooled loaves in plastic wrap and freeze up to three months.
OTHER BREAD RECIPES
Zucchini Bread
Zucchini Bread is moist, uses up all that zucchini and has a tender crumb. Dessert, breakfast, or a snack!
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 large eggs
- 1 cup vegetable oil, (or other neutral oil, see notes about substitutions)
- 2 ¼ cups white sugar
- 1 tablespoon vanilla extract
- 2 cups grated zucchini, skin left on and don’t squeeze out moisture
- 1 cup chopped walnuts, (optional)
Preheat the oven to 350 degrees F. Grease and flour two 8×4-inch pans.
In a large bowl sift (or whisk together with a fork) the flour, cinnamon, salt, baking powder, and baking soda.
In a separate large bowl, beat eggs, oil, sugar, and vanilla until combined; Add the flour mixture and mix until just combined. Stir in zucchini and walnuts (if using) until well combined. Pour batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans for 20 minutes. Loosen edges with a knife, invert carefully to remove from the pans, and cool completely on a cooling rack.
HEALTHY SWAPS
You can replace half of the oil with applesauce if desired. Keeps the moisture but lightens it up a bit.
I’ve also made versions of this with reduced sugar. It tastes fine but the version with full sugar tastes better in my opinion.
Source: Allrecipes
