Zucchini Bread

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We blog about this recipe here.

Zucchini Bread

  • Servings: depends - it makes 1 large loaf
  • Print

Adapted from The Essential New York Times Cookbook and Shirley Estabrook Wood.

  • 1 1/4 lbs zucchini – you should have about 2 c after grating it
  • 1 1/2 c sugar
  • 3/4 c butter, melted (12 T)
  • 3 eggs
  • 3 c flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp Diamond kosher salt
  • 1 tsp cinnamon
  • 3/4 c chopped walnuts (or substitute pecans)
  • 2 tsp vanilla

Preheat oven to 350 degrees. Lightly butter a 9″x5″x3″ loaf pan.

 Grate the zucchini (you can peel it if you want; if it’s organic, I don’t peel).  Set aside.

Combine the sugar and butter in the bowl of an electric mixer (or a food processor). Start beating. Add the eggs one at a time. 

Whisk together the flour, baking soda, baking powder, salt and cinnamon. Add this mixture gradually to the butter mixture while beating.

Fold in the zucchini, walnuts and vanilla. Note: the batter will be very thick.

Pour the batter into the buttered loaf pan. Place in the oven and bake 60+ minutes or until bread pulls away from the sides of the pan. Let cool 10 minutes on a rack and then remove from the pan and cool further on the wire rack. Don’t slice until the bread is cool.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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