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Zucchini Bread

looking for a new treat to spice up your,life today we're making the best,zucchini bread ever full of flavor,perfectly sweet and so quick too hey,you're watching preppy kitchen or i john,canel teach you how to make delicious,homemade dishes to share with your,family and friends this zucchini bread,is going to change your life so let's,get started,first off we're gonna toast those nuts,one and a half cups of toasted walnuts,all those toast nuts when they go into a,baked good it makes a huge difference,by the by if you do not like nuts yes,you could totally use chocolate chips,instead or in addition too it's a really,forgiving recipe so don't be afraid to,experiment okay give them a rough chop,don't go crazy because you know you'll,be cutting the bread into slices,that'll further chop the walnuts so it's,really just to break them up a bit,okay scoop those up set them aside now,it's time for the signature element the,zucchini we're going to use about two,medium zucchinis we want to end up with,two cups okay,let's go,i'm doing this with my right hand even,though i'm left-handed where's my ward,be careful of those fingers this is,dangerous,if you have any extra zucchini left over,after this recipe save it add it to an,omelette it'll be delicious,with some cheese,okay one down,let's just do a rough measure,one ish cups,two cups and then this i'm gonna leave,for my omelet tomorrow morning let's,wrap it up right now we're gonna sift,out and whisk up the dry ingredients,starting with two cups or 240 grams of,all-purpose flour in you go i'm using a,scale it's so much easier than measuring,cups because it gives you an exact,number every single time now one,teaspoon of salt and you go you can go a,little bit under if you want and i want,to warn you do not use like super fine,salt in this because,basically that'll be like an extra fifty,percent salt the smaller the crystal,size the more salt you can pack into a,volume word to the wise quarter teaspoon,of allspice i love allspice totally,optional though you can add your,favorite spices little nutmeg little,cardamom whatever you enjoy cloves mace,the world's your oyster,one teaspoon of cinnamon,one teaspoon of baking soda for,leavening and then a teaspoon of baking,powder also for leavening,now we're gonna sift it out,thank our scale for its service,and just whisk it up,super easy if you don't have a scale if,you don't have a sifter you could just,add this right into one bowl you could,make this as a one bowl recipe for the,wet ingredients we're starting off with,two large room temperature eggs if,they're cold it's it's gonna be okay,one,two eggs,to that egg i will be adding one cup or,200 grams of brown sugar,and then half a cup of regular old white,sugar granulated,let's give this a nice whisk before we,go on i'm going to get a really nice,whisk and you could totally do this with,an electric mixer if you wanted to,i just want to get that sugar kind of,dissolved and really mixed up with the,egg,okay half a cup or 120 ml of applesauce,this will give you a little bit of extra,sweetness and a lot of moisture without,having to use as much vegetable oil in,you go now half a cup of vegetable oil,this is the fat that's gonna make it,really kind of nice and delicious i just,won't use too much because i do not like,greasy cake,not my favorite,our last wet ingredient is one,tablespoon of a nice vanilla you do not,have to use vanilla if you don't want to,you could scale it down a bit but it,adds a really nice depth of flavor,okay now we can whisk it up and move on,to the next step whisk whisk whisk whisk,it up to all that oil is incorporated,nicely,and that's it now it's time to combine,all of our ingredients together pour,this into that pan and get this into the,oven it's so quick and easy,okay this is ready to come together now,so i have my dry my wet and my,mixture of zucchini and walnuts let's,pour the wet into the dry,wow,get it all out there,oh my gosh the vanilla made such a big,difference,i've been hard at work recipe developing,this zucchini bread to match brian's,expectations he loves it but it has to,be as good or better than the amazing,zucchini bread his mom makes okay give,this a whisk doesn't have to be,completely combined almost combined is,good because we're going to add the rest,of the ingredients in,whoa,okay now,you can see totally tons of flour left,over in there we're going to dump in our,zucchini and walnuts and just fold the,rest in,remember this is more of a cake than a,bread even though it's called bread you,don't want to develop the gluten too,much if you over mix batters what,happens is that protein the gluten,develops and after the bake it'll,contract back and become kind of dense,and also a little bit tougher so be,gentle with them that's why we're not,mixing this until it's incorporated it,was almost incorporated,okay it smells so good by the way oh my,gosh,just using my spatula,folding that mixture in and,scrape the bottom down that's where all,that

ZUCCHINI BREAD | EASY Zucchini Bread Recipe | Bake With Me

ZUCCHINI BREAD | EASY Zucchini Bread Recipe | Bake With Me

okay so today i'm making,zucchini bread here in my bowl i have,two cups of all-purpose flour,i'm going to add one and a third cup of,light brown sugar,i have one and a half teaspoons of,baking powder,a half teaspoon of baking soda,a teaspoon of salt if you're using fine,table salt then maybe a half teaspoon,works better,but this is a coarse salt so,if you use fine salt it might come out,too salty so,a half teaspoon of fine salt if that's,what you're using,i'm going for a teaspoon of coarse salt,one and a half teaspoons of ground,cinnamon,okay so now i'm going to add around two,cups,of grated zucchini,um i weighed this and it's about,305 grams of grated zucchini,maybe two to three small zucchinis or,just too medium you'll want at least two,cups sometimes i make this if i only,have one zucchini,if we just feel like having zucchini,bread it all works,and i'm going to mix this and fold it,into the dry ingredients,okay so now for the wet ingredients,i'm going to add two large eggs,a teaspoon and a half of vanilla extract,a half a cup of grapeseed oil,cooking oil vegetable oil whatever,you've got,i'm gonna combine well,now i'm going to combine,my wet and to dry i'm also going to add,a half cup of milk,you could do a half cup of greek yogurt,a half cup of,um you know any dairy free,nut milks or seed milks that you prefer,and now i'm just going to give this a,really good mix,okay so this is combined now i'm going,to add i just kind of did a,a palm full but a half cup of,walnuts pecans whatever you like i am a,nut-free house so i'm using,roasted pumpkin seeds and if you don't,want to add nuts or seeds to it,you don't have to there we go,okay so in an 8x4 loaf pan i'm going to,pour in my batter,by the way my son's having piano lesson,now so you'll hear piano in the,background,i'm going to bake this in a preheated,oven at 350 degrees fahrenheit for about,to 50 minutes or until a toothpick comes,out clean,the cook time may vary just do the,toothpick test and if it comes out clean,it's ready,okay so my zucchini bread is done i'm,gonna let it hang out for about 15,minutes before i,attempt to pull it out of the baking,loaf pan,and let it continue to cool,okay so it's been,about 10 minutes,there we go i'm going to let this,um you want to let it completely cool,so it was i left it 10 minutes in the,baking pan just to sort of set and cool,off a little bit,and so i'm gonna let this hang out on my,cooling rack for another 20 minutes,you want to make sure you cool,completely before slicing into it,i hope you give this recipe a try i hope,you like it,and thanks for watching,you

The BEST Zucchini Bread Recipe (4 ways)

The BEST Zucchini Bread Recipe (4 ways)

if you have a ton of zucchini growing in,your garden,or you've bought a bunch of it on sale,at the grocery store then you're not,going to want to miss today's video,i'm going to show you how to make my,best favorite zucchini bread recipe,and i'm going to show you a few,different variations to switch it up,you're not going to want to miss it,hey everyone i'm dorothy with,crazyforcrust.com and welcome back to my,kitchen,today we're talking all about zucchini,bread it's a super,super easy and simple quick bread recipe,that is perfect for snacks or breakfast,and i'm going to show you a few,different versions with blueberries and,chocolate chips and even how to make it,as muffins,it's super easy it's moist and flavorful,and it's a great way to use up all of,that summer zucchini,for more delicious desserts and easy,recipes be sure to subscribe to my,channel now let's get in the kitchen,let's start out by talking about the,base zucchini bread recipe i've been,making this recipe for years it's,foolproof it's going to work,every single time i promise this is a,one,bowl recipe you mix everything in the,same bowl super simple,start your bread with a half of a cup of,vegetable oil,three quarters of a cup of packed brown,sugar and a quarter of a cup of,granulated sugar,i also add two large eggs and a teaspoon,of vanilla extract stir that together,i love starting with vegetable oil,because it makes it easy to stir these,with just a wooden spoon then you need,to add,one half teaspoon of salt a half,teaspoon of baking soda,and a half teaspoon of baking powder,along with two teaspoons of cinnamon,you need to add this all because,vegetable oil is a neutral oil,and the bread needs a little bit of salt,then add one and a half cups of,all-purpose flour,all right let's talk about zucchini for,a minute if you're just using a regular,zucchini from your garden or from the,grocery store,go ahead and grate it on the large holes,of a box grater,you do not need to bring it out i get,asked that question all the time,you do not need to wring out just the,basic zucchini that you've shredded,for this recipe it needs that moisture,to make the bread nice and soft and,moist,i also get asked about using frozen,zucchini in this recipe and you can,a lot of times i know if you have a,garden and you have tons of zucchini,you've shredded it and frozen it,and that's totally fine to use the,difference is when you freeze something,and thought it's going to have some,extra moisture so,what i like to do is thaw the frozen,zucchini between,paper towels so just put some paper,towels on the top and bottom as it's,thawing that excess water will kind of,drip,off and moisten that towel and then the,zucchini should be fine to use you still,don't need to wring it out just make,sure it's not,extra wet from being frozen all right,once you have your batter all ready it,is time to put it into the pan and bake,it,now um you have choices for your pan,size we can make muffins and we'll talk,about that in a second,but if you're using a loaf pan which you,probably are,you can use either an 8 by 4 inch or a 9,by 5,inch loaf pan make sure you spray it,with nonstick cooking spray whichever,one that you use,now i like using the 8x4 better because,it will be a nice,rounded domed top so the photos that you,see on my,site and the bread that you see in the,video here was baked in an 8 by 4 inch,pan,it's nice and rounded and domed like a,quick bread is,on top um if you use the nine by five,inch pan it's going to be flatter,because it's a bigger surface area right,so it's not going to rise as much,because there's,more pan that it needs to fill so you,can bake it in either one just know if,you want it to be that nice,rounded domed bread use the 8x4 pan,once you have the bread in the pan and,your oven is preheated,go ahead and bake that it's going to,take between 50 and 60 minutes again,the pan size will affect the bake time,so just start looking at it around 50,minutes um it's,done when a toothpick comes out clean,from the center so another question i,get asked all the time,is why did my quick bread fall in the,center,that happened because even though maybe,it was done around the edges and at the,bottom,that center crack sometimes that happens,or that center section,on the quick bread you need to test it,in there because if,that the toothpick comes out clean from,there that means that's done,if that's not done you can have a little,bit of it that's a little bit moist and,not done,but if there's a significant amount of,that center section that's not done,that's why it collapses in the center,all right that's how you make the basic,zucchini bread,love it basic you can also add nuts to,that if you want,but i love it plain we eat it with a,butter i even love putting peanut butter,on this,super simple but i also love making,variations and if you have enough,zucchini,all season long you'll probably want to,make this bread a lot,and so you might want some different,flavor options so let'

Moist Delicious Homemade ZUCCHINI BREAD RECIPE | How to make Zucchini Bread

Moist Delicious Homemade ZUCCHINI BREAD RECIPE | How to make Zucchini Bread

welcome back to a simple life with chris,and tara i'm cassie this mom today,cassie and i are making homemade,zucchini bread,i didn't realize we still had this much,of a zucchini left well it's the end of,summer,what did you guys do with all your,zucchini bread guys,okay start over okay,well it's in the summer and what are you,gonna do with all of your zucchini you,have,well we're gonna show you how you can,make homemade zucchini bread,we have all of our ingredients all,measured out for our zucchini bread,we're gonna go ahead and shred up our,zucchini and then we'll get started,now i'm going to chop off the ends of,the zucchini and then we're going to,shred it,watch your fingers,you know a lot of people when they're,straining zucchini a lot of people,wonder if you should do the seeds or not,have the seeds we um when it comes to,skinny bread don't care to have the,seeds it doesn't matter now,when you go to make like like the mock,apple pie apple crisp,i'm using zucchini then i go ahead and,take the seeds out then,but just when we're making the bread i,it doesn't matter when you're making,your bread really this is the only thing,that's kind of,time-consuming is is shredding your,zucchini and really it doesn't take that,long either but it just seems like it,when you're,going through the process and when,you're shredding uh your zucchini make,sure you're very careful to keep your,fingers,away from going on the edge because it,will cut your fingers it's very sharp,this recipe calls for two cups,and get our measuring cup and then here,you can see a four cup measure,so we're going to go ahead and measure,it up to the two cup line,okay so we'll kind of squish it down in,there a little bit,and as you can see we still don't quite,have enough so we'll go ahead and keep,on,shredding our zucchini so i say one,we have the one large zucchini and that,right now is enough to make this recipe,for two cups of shredded zucchini so,that makes,two loaves of bread but you don't have,to use just the extra large,zucchinis also yellow garden you can go,ahead and use your small ones too this,might take you know,say three or four of them to eat well to,your one large,extra large go ahead and let's see,where's our two cup line,and where's our two cup what do you,think cassie that good or too much,not enough just enough we're going to go,ahead and get our zucchini,mess all cleaned up we'll back with all,of our ingredients go ahead and get our,bread started now we're going to,mix in the dry ingredients together,so there's three cups of flour and then,a little dish right here she has,measured out,a teaspoon of baking powder and a,teaspoon of salt,and a teaspoon of baking soda and she's,going to go ahead and put that in there,and then now go ahead you need your,teaspoon of cinnamon,flour your baking powder your baking,soda your cinnamon and your salt,and mix that up together,and then go ahead and set your bowl,aside and now go ahead and get your,bigger bowl,so you're gonna need um three eggs,yeah go ahead and crack them in that,bowl if you would first yeah and these,are eggs from our chickens,okay now you need your oil your sugar,and your vanilla and we're gonna be,using,one cup of oil the oil we chose to use,avocado oil you could use you know,vegetable oil or whatever kind,but we chose avocado oil and then also,we need sugar,and it calls for two and a fourth cups,white sugar okay so you added your two 4,cup of white,sugar now it's time to add your,three teaspoons of vanilla and go ahead,and give that a good mix,make sure you get vanilla stir it in,there really good and your sugar all,mixed in really good,and whenever you're done,good now slowly go ahead pour in your,dry ingredients,you're wet kind of slowly put them in,there and add them together,you want to go ahead and stir it up,really good and get it all mixed in,that's the beaver for your oven kathy,went ahead and she pretty oven to 325,degrees,so now the oven is hot and ready,okay because you did a really good job,getting it all mixed in,okay so now we're gonna go ahead and she,has,already we've already um shredded our,two cups of zucchini we're gonna go,ahead and we'll add this,in,so there's our two cups of shredded,zucchini and then we'll go ahead and,give this a stir,get this all mixed in now it won't be so,tough to move around once you get the,zucchini in there it'll be a little bit,easier to stir,okay and then we're gonna go ahead and,we're gonna grease,our loaf pans and then we'll be back,okay we got all of our loaf pans,um grease we only have one big one and,cassie decided she wanted to go ahead,and,try some smaller loaves so we've got,four here i don't know how many,um it's gonna make it the little ones we,still have some extra ones on the side,we can add so,we're gonna go ahead and we're gonna,fill up the larger uh loaf pan first,i never can remember how quite how much,to fill in there,so let's just put some,i think i made the mistake and i got the,larger of the loaf pan out

The Worlds BEST Zucchini Bread | Step by Step Recipe

The Worlds BEST Zucchini Bread | Step by Step Recipe

today is Zune whoa zucchini bread day,brotherbrother don't you know where no,matter where you go bad news has a way,to seek you well you can change the page,using running high but that don't change,folks outside the world just has a bite,it's pretty stout righteousness warfare,cookie boos you don't swallow sometimes,you gotta fake it till you make it show,just what you're made of a no he dreams,asleep right up it's all right there,just ready for the take,hello welcome to Stivers homestead I am,saying I'm Jin and today is Xun whoa,zucchini bread day begged and begged and,begged for zucchini bread bag I had to,get it up zucchini finally have enough,so it's all about their over there today,is the day and I'm gonna show you all,how to make one loaf of zucchini bread,but my day is actually gonna be spent in,this kitchen making probably about,twelve loaves mm-hmm so yeah we like to,freeze it and we store it you can eat it,fresh you can put it in the fridge at,the last but we like to freeze it,because we like to eat it all year for,breakfast so that's what we do and I,will show you how to do that at the end,it's very simple in case you do want to,put it up and store it but this is just,the best zucchini bread in the world,recipe and the freezing part this stuff,will be as moist as today as it will be,one year from now yeah it hasn't set up,to be just as good so and it is don't,worry about it getting dry or drying out,or anything like that it will be just as,good pop it in the freezer and you can,have it all year all right let's do this,see it I have got all my bread pans,washed and they're sitting out I have,let's see one two three four five I have,six bread pans because I make a lot of,zucchini bread you're just gonna see me,do one I'm a mixing bowl you really only,need one mixing bowl for this you can,put it all in there,I do have this one and my KitchenAid,mixing bowl that I'll probably be using,two because I like to mix and that just,makes it easier I have my chopper which,is what you're gonna shred your zucchini,with and I have all my measuring spoons,that people sent me so thank you so much,it's definitely gonna make,easier especially for big batches,because you don't want to mess up so,this is right will still probably be,dashing that that I have my peeler I,guess that's what you call this so one,thing you can do is you can leave the,skins on the zucchinis I take them off,because my kids don't know that there is,bikini in it they love it so if you want,to hide it you give me one of Hannah's,bikini that you can shred off the peel,and then that way nobody knows their,zucchini and it tastes like cake so,thank you all right I got the measuring,cup you're gonna need cinnamon this is,just regular household cinnamon vanilla,this cheap can extract but if you wanted,to use it the real stuff you could go,for it it's a little bit too expensive,for me getting salt just regular salt,table salt baking powder I just put it,in here to smush my stuff cousin mason,jars for this baking powder,you're gonna need baking soda you're,gonna need vegetable oil vegetable,bishop would you get flour just a,self-rising or all-purpose it really,doesn't matter and a bunch of eggs so,and Pam to spray your pans but that's it,folks Wendy you ready for a zucchini,bread you can say hi to everybody all,right so this is all my zucchini like I,said I'm making a huge batch of bread,but for this recipe all you need is 1,and 1/4 cups of shredded zucchini so you,don't need that much unless you want to,do as much as I'm doing,hey I'm over that field all the zucchini,and now I'm just chopping it up to make,it a little bit easier cuz we use this,chopper here you can use a shredder or a,grater or a chopper like this this is,actually a mom kind of a good one I had,never used it common at the time it's,just I hate crazy but yeah you just want,to chop up and shred 1 and 1/4 cups of,zucchini,also I forgot to show the sugar you need,sugar a lot of it yeah this is what okay,so we've got our zucchini a 1 and 1/4,cup shredded and our end cap which was,that even one whole zucchini it was 1,and we have 15 all right if you're,looking to make this you need basically,1 zucchini 1 and 1/4 cups so now we're,gonna start mixing all right pre-heat,your oven to 350 degrees and spray all,your bread pans you're just doing one,loaf just spray your one bread bread pan,I have some of last I have some tin it,really doesn't matter they all did the,same kind of function so make sure you,spray them so it doesn't stick and go,ahead and get your oven preheated we,need two eggs these are fresh from our,chickens but you can use any kind of,eggs you want to so I'm gonna use my,it's actually not a KitchenAid it's a,knockoff brand because it was cheaper,and we're gonna use that to mix and all,that it just makes it easier and faster,and this is 1 cup of sugar this is just,regular white sugar,I'm awkward because of left-handed,alright now we're gonna mix those,together until the sugar is di

Pineapple Zucchini Bread With Linda's Pantry

Pineapple Zucchini Bread With Linda's Pantry

well hi guys welcome back to Linda's,pantry and today as you see in the title,I'm gonna make zucchini bread I'm,starting to get zucchini out of the,garden and I've already made zucchini,one of my favorite ways with the panko,and this you know and the pesto and all,that and if you guys haven't seen that,video let me know and I'll make a batch,for you on camera some of my newer,subscribers are not going to go back,through eighteen hundred and some-odd,videos to find that particular recipe,but I've got I've already graded up my,zucchini and I'm ready to go I've got,pineapple by only half pineapple chunks,so I'm gonna have to use the tip of our,power chef and get that broke down into,more like a crushed pineapple I did,drain the juice I don't need all the,juice in there as well I've got my eggs,flour sugar and I'm only using brown,sugar today because I want that brown,sugar and pineapple and zucchini just go,together it's gonna be delicious I can't,wait to have you see how this comes,together I'm using avocado oil without,my baking soda baking powder salt all,that so vanilla we're ready to go,cinnamon alright so the first thing I'm,gonna do is get the pineapples prepped,um so you want one can this is a 20,ounce can of pineapples I'm gonna throw,that in and there may have been another,teaspoon of juice left in there look a,little juice won't hurt but I don't want,a lot in there so we get that in the,power chef and super easy,I've already got my bread pans these are,my cast iron lodge bread pan so I'll try,to leave a link in the description box,for you one of the best inexpensive,purchases I've ever made it makes the,best breads and meat loaf,you know it's just wonderful okay so,here we go and you know you guys know,I'm a kitchen gadget girl if you've,watched me for any length of time so you,just get your lid on them,that's a shirttail sign that the lid,turn on this it makes that noise get,your lid on straight this becomes,crushed pineapple and a lot of times I,only buy chunked pineapple because I,want the option to crush it or not to,crush it so that is ready for a recipe,and we'll set this aside put this in the,sink and get on with this so in my big,mixing bowl let's make sure you can see,good I'm gonna give you oh you okay,we're gonna do two eggs,these are range free pasture eggs I love,them you're gonna get the best nutrition,out of that egg okay and I'm eyeballing,the vanilla a teaspoon of vanilla,this is Haitian vanilla it's delicious,okay we want a teaspoon cinnamon and,just level teaspoon of cinnamon and I'm,putting that in with this you can put it,in your dry ingredients either way it,honestly is not gonna matter in the end,now we are our zucchini and our sugar,let's do the sugar first so I'm gonna,bring it over my oh in the oil bring,over my brown shirt and that is,with its in one of the modular mates,stays nice and fresh and I'm telling you,okay so this has been in the modular,mate since I redid my kitchen and it is,just as fresh and moist as the day I put,it in there and let me just give you a,sample see look at how easy that scoops,up that is a wonderful thing so I'm,gonna want semi packed brown sugar 2,cups don't pack it down hard just kind,of push it down grabbed up and get,yourself another cup kind up generous,and yes you could do this recipe with,erythritol and I probably will but this,is not for me this is going to be to,share I'm going to take this to my,daughters and I'm gonna add the oil and,I want two-thirds of a cup of oil now,I'm using avocado oil so 2/3 of a cup,will just give it have a 1/3 measure I,don't want to eyeball that so one and,two and if I was doing a keto recipe,this would totally be ok the only thing,I'd be changing in it right now would be,well can't really make it keto with the,pineapple because of the sweet it's not,a lot of sugar in it already so pop just,you could do it as a Clooney bread,though and use a wrist at all as your,sweetener so I'm gonna get this all,mixed up and your egg you know slightly,beats with that,and see how nice and easy those chunks I,mean I've never ever had,brown sugar stay that fresh because I,get my makeover,I believe my makeover in my kitchen,started in January no well yes January,and February is when I was doing modular,main in my kitchen so at least it's been,in there since February and it's July so,ok so now I'm gonna add my zucchini and,I use 2 cups of packed heaping pet cups,of zucchini in all my zucchini recipes,doesn't matter what it is I mean I,always use 2 big cups cuz you wanna use,up some of that zucchini and this was,one zucchini out of my garden so now I,have enough left to make zucchini,fritters and or I am getting ready to,make a tomato pie and that would be just,delicious because one of my tomato pie,recipes include zucchini and zucchini,blossoms so that'll be coming up for you,guys,mmm YUM ok let's get that mixed and,we'll get to the dry ingredients here Oh,YUM and we need it or pineapple okay,this is making my mouth water I've

How to Make Zucchini Bread | Allrecipes.com

How to Make Zucchini Bread | Allrecipes.com

this recipe for moms zucchini bread,comes from Allrecipes member vimana she,boasts it is really really good and,moist and my kids eat it as quickly as I,can make it the bread will freeze well,and keep in the refrigerator for weeks,start by preheating the oven to 325,degrees grease to 8 by 4 inch pans or if,you have standard size pans 9 by 5 inch,will also work vegetable oil spray is,less messy than softened butter but,either will work just fine next flour,the pans and Shake away any excess,now for the dry ingredients in a medium,bowl combine three cups of all-purpose,flour with a teaspoon of salt,a teaspoon of baking soda,a teaspoon of baking powder,and three teaspoons of ground cinnamon,then in separate large bowl combine,three eggs,with one cup of vegetable oil,two and a quarter cups of sugar,and a tablespoon of vanilla extract,beat together these ingredients,add the dry ingredients to the creamed,mixture and beat well,next Greek three to four medium zucchini,you'll need a total of two cups rather,than discarding the liquid generated,from grating the zucchini throw it into,the mixture for added moisture,add the grated zucchini,and one cup of chopped walnuts,stir it until everything is well,combined,now pour the batter into the prepared,pans dividing it equally,bake for 40 to 60 minutes depending on,your oven until a toothpick tester,inserted into the center of each loaf,comes out clean let the bread cool in,the pans for 20 minutes and then remove,them and cool them completely on a wire,rack thankfully the recipe makes two,loaves so you can gobble one down,immediately and freeze the other

Zucchini Bread with Joanna Gaines | Magnolia Table, Vol. 2

Zucchini Bread with Joanna Gaines | Magnolia Table, Vol. 2

I wanted to share a really quick and,easy bread recipe that we love we,actually serve it at the table I have it,in the Magnolia table volume 2 cookbook,that's coming up soon is to lose you,Keaney bread recipe and I know that,sounds like when I tell my kids zucchini,bread they always get nervous but Ella,who's on the other side of the camera do,you love the zucchini bread for,breakfast yes or no yes yes it's one of,those recipes that for a busy school,week it's nice to have in the morning we,end up serving it warm with butter on,top a little egg on the side and it's,just a really simple and easy quick,breakfast so to get started you want to,start with 2 medium zucchini about 3,cups of thickly shredded zucchini so,what I'm gonna do here is go ahead and,chop it up just a little bit and I'm,gonna put it in the food processor what,you want to cut the other one short you,can get loves to cut things while she's,doing that Ella,watch your fingers I'm gonna do 1 and,1/4 cup of vegetable oil 2 cups sugar 4,large eggs 1 tablespoon vanilla extract,okay,though and I'm going to blend this until,it's thickly shredded,you're gonna wrap this up you're gonna,squeeze out Wow,do you see that uh-huh I think we're,good we're gonna let this set here now,said this blend we've already done,we've whisked it till it smooth and now,you're gonna move over to the dry mix,the dry mix is three cups flour which,I've already poured in there two,teaspoons of cinnamon,two teaspoons of baking powder one,teaspoon baking soda and a half teaspoon,kosher salt and mix that together,I like to combine it kind of slowly so,it makes everything a little smoother,okay now I'm gonna be bowls and I'm,gonna put in chopped walnuts,I'm gonna fold that into the crab,mixture my kids love to eat banana bread,and like I said when I said that this,was you Keeney bread they were kind of,like gross zucchini and bread but for,some odd reason the zucchini is mild it,adds a wonderful texture and that is now,the new banana bread okay so now you,wanna poured this mixture in a,preferably 9x9 pan I don't know where,mine is I think I have a casserole in it,so this is an 8x8 square we're gonna be,fine,okay so if you're gonna want to bake,this at 350 degrees for 40 to 50 minutes,depending on your oven at home and then,also just inserting something if it,comes out clean it's ready to go you,don't want to over bake this and then,when it comes out you want to let it,cool on a cooling rack for 15 30 minutes,okay so remember when I said that one,part about like who cares what size pane,you have for sure that matters that's,why it's in the book what's happening,zucchini bread it's like overflowing so,the good news is is it smells wonderful,and I've got to cook it a little longer,because it's obviously a lot thicker,than it should be so do a 9 by 9 pan or,bigger don't do anything like I did

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