Zucchini Bread

One of my neighbors has an amazing garden and over the past week, she has brought over some fresh produce right out of the garden. One of the things she gave us was a nice zucchini. My favorite things to do with fresh zucchini is to make zucchini loaf. I love the sweet bread with the hint of spice from cinnamon, nutmeg and cloves. Good zucchini loaf needs nuts so I threw in some crunch of walnuts. So delicious and it is perfect spread with a little butter.

Zucchini Bread-6

Zucchini Bread

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 loaves
Author Steve Cylka

Ingredients

  • 3 cups flour
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 3 eggs
  • 1 cup oil
  • 1 tbsp vanilla
  • 1 1/4 cup white sugar
  • 1 cup brown sugar
  • 3 cups grated zucchini
  • 1 cup walnuts

Instructions

  • Grease 2 loaf pans and set aside.
  • In a large bowl sift the dry ingredients for the loaf together - flour, salt, baking soda, baking powder, and spices.
  • With an electric mixer, cream together the eggs, oil, vanilla, white and brown sugars. Slowly beat in the dry mixture until it is all added and smooth. Mix in the grated zucchini and the walnuts.
  • Pour into 2 greased loaf pans and bake in a 325F oven for 60-75 minutes or until a toothpick comes out dry.
  • Once the loaves are done, cool on wire racks for 30 minutes. After that, remove them from the loaf pans and allow them to cool completely.

Instructions for using a Bellini Kitchen Master

  1. Grease 2 loaf pans and set aside.
  2. Cut 1 pound (425 g) of fresh zucchini into chunks. Chop on speed 5 for 7 seconds. Scrape down the sides of the bowl. Chop on speed 5 for another 7 seconds. Check and see that the zucchini is evenly chopped into fine bits. If not, chop again for a few more seconds.
  3. Add eggs, oil, vanilla and sugars. Mix on speed 4 for 20 seconds.
  4. Add remaining ingredients. Mix on speed 4 for 10 seconds. Scrape down the sides of the bowl and mix on speed 4 for another 10 seconds.
  5. Pour into 2 greased loaf pans and bake in a 325F oven for 60-75 minutes or until a toothpick comes out dry.

  6. Once the loaves are done, cool on wire racks for 30 minutes. After that, remove them from the loaf pans and allow them to cool completely.

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About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

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