It’s late August here in Maine and I am making zucchini bread every week…the zucchinis just keep coming. Zucchini bread has always been one of my favorite breakfast “quick breads” to make and eat. They are called “quick breads” because they are quick and easy to make. Other examples of quick breads are banana bread, lemon-poppy seed bread, cornbread, muffins and coffee-cakes.
This recipe produces a moist cake with the crisp texture of the walnuts. Thick slices of the zucchini bread can be dipped into beaten eggs and fried in butter creating a unique twist to French toast. Serve with pure maple syrup and freshly whipped cream. The zucchini bread batter can also be used to make muffins.
I am growing my most of my garden this year in these “grow bags” including the zucchini.
There are 11 ingredients in my zucchini bread. Eight of the eleven ingredients are pretty standard in most quick bread recipes.
Zucchini BreadCourse: BreakfastDifficulty: Easy
3 large eggs
3/4 cup canola oil
2 cups granulated sugar
2 teaspoons vanilla extract
2 3/4 cup all-purpose flour
1 teaspoon Kosher salt
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 cup whole milk
2 cups grated zucchini (1 large zucchini)
1 cup walnut pieces
- Preheat the oven to 350 degrees.
- Beat together the eggs, oil, sugar and vanilla in a mixer.
- Combine the flour, salt, baking soda and cinnamon together in a separate bowl and mix.
Add into mixer and combine with the egg mixture. Add milk, zucchini and nuts and fold in by hand.
- Brush four small loaf pans (2 1/2 cup size) with butter and lightly coat with flour, tapping
out excess flour.
- Fill batter into loaf pans (fill 3/4 full) and bake until a toothpick comes out clean, about 45-50 minutes.
- Remove from the oven and let cool 5 minutes. Transfer the loaves to cooling racks to cool.