My fiancé, Mike, loves zucchini bread. I didn’t realize until recently that it’s one of his favorite things, although he says he’s told me a hundred times. I’m just going to say what my good friend, Dukie (long story, not really, but too long to tell here) told me to say: “I was listening, but I didn’t retain it.” Anyway, his birthday is coming up, so I decided to make it for him.
This recipe for zucchini bread came from the Betty Crocker Bridal Edition Cookbook and it is super simple!
Here’s what you’ll need:
- 3 cups shredded zucchini (2-3 medium-sized)
- 1 2/3 cups of sugar
- 2/3 cup vegetable oil
- 2 teaspoons vanilla
- 4 large eggs
- 3 cups all-purpose* or whole wheat flour (I used all-purpose)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/2 cups coarsely chopped nuts (I used walnuts)
- 1/2 cup raisins, if desired (I omitted these)
*If using self-rising flour, omit baking soda, salt and baking powder.
First, you’ll want to move your oven rack to a low position so that the tops of the loaf pans will be in the center of the oven. Heat the oven to 350 degrees. Grease the bottoms only of 2 (8 or 9 inch) loaf pans with shortening. (I used non-stick cooking spray for baking).
Step 1: Mix zucchini, sugar, oil, vanilla and eggs in a large bowl.
Step 2: Stir in the remaining ingredients (flour, baking soda, salt, cinnamon, cloves, baking powder) except the nuts.
Step 3: Stir in the nuts (and raisins if you’re using them)
Step 4: Divide the batter evenly between the two loaf pans. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaves 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool 10 minutes in the pans on a wire rack.
(About 15 minutes in and the house started to smell heavenly!!)
Step 5: Loosen the sides of the loaves from the pans, remove and place top side up on a wire rack. Cool completely, about 2 hours, before slicing.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
I love this recipe because it’s not overly sweet. It’s dense, but also pretty moist and in my opinion best served with a nice cold glass of milk.
Thanks for reading and I hope you try this recipe! You won’t be disappointed, I promise. Stick around because next weekend I’ll be attempting a recipe from Chrissy Teigen’s new cookbook!