a recipe for zucchini bread

ZUCCHINI BREAD | EASY Zucchini Bread Recipe | Bake With Meokay so today i'm making,zucchini bread he

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Updated on Jan 18,2023

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

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How to Make Zucchini Bread | Allrecipes.com
Zucchini Bread
The Worlds BEST Zucchini Bread | Step by Step Recipe
Moist Delicious Homemade ZUCCHINI BREAD RECIPE | How to make Zucchini Bread
Zucchini Bread with Joanna Gaines | Magnolia Table, Vol. 2
Chef John’s Zucchini Bread - Food Wishes
Easy Chocolate Zucchini Bread Recipe

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

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

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

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

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

Chef John’s Zucchini Bread - Food Wishes

hello this is chef john from,foodwishes.com,with,zucchini bread,that's right we're making cake out of,zucchini and calling it bread,which i believe is so that we can eat,more of it,okay we use the exact same loophole when,it comes to banana bread,but anyway names aside this is an,extremely delicious and beautiful loaf,not to mention super fast and easy to,make in fact in the business these are,referred to as quick breads,so with that let's go ahead and get,started by grating some zucchini into a,bowl,and today i'll be using some beautiful,gray mexican zucchini we grew ourselves,but just some standard green zucchini,will work just the same,and one tip here is you grate these we,want to hold the stem end which will,sort of act as a handle,and we'll be able to grate these without,getting too close to our fingers okay,the only way to mess up this step is to,include part of your finger now,so be careful and do it like this,and we'll probably need to do like three,decent sized zucchinis since we need,four pack cups all together,and as i measured this first one it,looks like it came out just to be about,a cup and a third,which means the three are probably going,to be just about perfect,and then what we'll do once we do have,four cups grated is believe it or not,add one tablespoon of kosher salt,i know it sounds crazy but hear me out,okay what we're going to do is toss this,zucchini with the salt and then we're,going to let it sit for exactly 10,minutes and just like when we prep,savory zucchini recipes that salt is,going to draw out a lot of excess,moisture and it's that moisture that,contains a lot of the bitterness that,some people don't enjoy about zucchini,so not only are we removing water,and concentrating flavor,we're also going to end up with,something to taste sweeter and more,delicious,so we will let that sit curing in the,salt for 10 minutes at which point we,will rinse it off very very very,thoroughly under cold water,and then let it drain in a strainer for,at least 15 or 20 minutes,which is perfect since it gives us time,to prep our dry and wet ingredients,and as far as the dry ones go we're,going to do some all-purpose flour to,which we will add baking powder and,baking soda,as well as a little touch of cinnamon,plus a little bit of ground ginger for,some background heat speaking of which,i'm also going to sneak in a shake or,two of cayenne,and then we'll finish this up with a,little bit of freshly grated nutmeg,which as you know is far superior to the,pre-ground stuff or at least that's what,people like me claim,and that's it we'll simply take a whisk,and give this a quick mix,until everything's been nicely,incorporated,at which point we'll set that aside and,move on to the wet ingredients,which we'll start with two large whole,eggs to which we will add a little touch,of white sugar and a little splash of,vanilla extract,and then we will take a whisk and mix,this for about a minute or so,or until the mixture gets smooth and,creamy,and takes on a beautiful pale yellow,color,which hopefully is going to look a,little something like this,and once that's been accomplished we can,go ahead and start transferring in our,drain zucchini,and as we do this we should give it a,squeeze with our hands to press out that,water from the rinsing so that our,batter doesn't get too wet,and if you're thinking wouldn't you be,able to squeeze more out if you used a,towel well yes you would,but we don't want to get this super dry,since we are not adding any milk or,other liquids,so a little bit of that residual,moisture is fine,oh and if you're worried about residual,salt don't be yes a little bit is,absorbed but if you rinse it thoroughly,not enough to cause any problems,and you'll notice we didn't add any salt,to the dry ingredients but anyway we'll,transfer that in at which point we'll,add our melted butter yes of course,unsalted that's all we ever use and,we'll go ahead and mix that in with our,spatula,followed by if we're using them some,chopped walnuts and by the way some,people prefer pecans for this,which are fine so use what you want i,mean you are for all jabba the hutt a,witch nut and speaking of gangsters some,folks also like to toss in some,chocolate chips which michelle thinks,are a crime in this,okay she likes them in banana bread but,not with zucchini but anyway we'll go,ahead and stir in our nuts at which,point we can dump in the dry ingredients,and if you want to make this super,simple easy recipe a lot harder use a,really small bowl like i did so that,it's really hard and annoying to stir,and at some point some of the flour will,definitely fly out of the bowl so yes i,do this all the time since i'm always,trying to film in the smallest things,possible to give you the best look,so this did take me a minute or two to,stir all this together which by the way,we only want to do until that flower,just barely,disappears okay no one's ever had a,slice of zucchini bread and thought to,themselves this is good but i

Easy Chocolate Zucchini Bread Recipe

hey i'm john canal and today on preppy,kitchen we're making an easy delicious,chocolate zucchini bread so let's get,started,first off set your oven to 350,fahrenheit and we're gonna grease a nine,by five inch loaf pan,just a little butter will do this is not,gonna stick,but you know what i'm gonna do,i'm gonna use some parchment paper,whenever you make a loaf,a little parchment paper does wonders,just place it right into your butter,dish,i can pull it out when it's done it'll,be no fuss no muss,now in a large bowl i'm going to get all,the dry ingredients together starting,with one and a half cups of all-purpose,flour that's 180 grams,perfect,i'm also adding half a cup or 50 grams,of dutch processed cocoa powder dutch,processed cocoa powder is gonna be,darker and it also gives you a fudgier,baked good when you use it,cocoa powder is so light it's crazy,there we go 50 grams,sugar is technically a wet ingredient,but we're adding it anyways 200 grams or,one cup,three quarters of a teaspoon of baking,powder,one quarter teaspoon baking soda,half a teaspoon of salt,if you're using table salt or a fine,crystal salt i would use like a quarter,plus a little pinch,one teaspoon of cinnamon,you could add so many spices to this if,i was doing this another day i might add,a little bit of cardamom like a quarter,of a teaspoon and a quarter of a,teaspoon of allspice,i'm also adding in one teaspoon of,espresso powder you could use instant,coffee or you could also add a little,bit of like really strong coffee into,the wet ingredients if you don't have,the instant stuff this is not gonna make,it like a mocha cake you're gonna be,tasting more chocolate because you added,the coffee in it's a well-known,not-so-secret baker secret,our scale is done now we're gonna sift,it out,cocoa powder has so,many lumps because of the fat content so,it's just a good idea to always sift any,recipe that has cocoa powder in it look,do you see this that is,pure rocks,work those through,give us a quick whisk,okay,and now we're on to the wet,actually before i get the wet,ingredients together,let me show you this,these are zucchini from our garden i,picked them today and we are having the,best crop ever i'm so excited for all,the delicious zucchini things i can make,in the recipe i need one and a half cups,of shredded zucchini there's two things,you could do you can shred it and pack,it into a liquid measuring cup or you,can weigh it out i'm gonna measure it,today it's the most accurate way and i,know that all i have to do is fill this,bowl up until i get 220 grams,make sure you remove that little tip,where the flour used to be now we're,going to shred this out,and i have to tell you so many recipes,will say oh about one or two zucchini or,something like that that's not okay,because you could have a little tiny,baby zucchini or like massive ones these,are actually the medium sized ones from,the garden we have some mega zucchini,when you add zucchini into any bread or,cake it's gonna make it super moist just,like adding pumpkin you're not gonna,taste the zucchini you'll just taste the,chocolate and yes this is an excellent,way to trick people into eating zucchini,if they claim they don't like it,before i had this kitchen garden at the,grocery store i went to they charged you,for individual zucchinis which is crazy,because some of them were like little,tiny baby pickles and the other ones,were like this big so of course,everyone's gonna choose the large,zucchini because they cost the same,okay,oh,that's nice,all right let's see how much we have,that's more than enough it's gonna take,away a little bit perfect,so i have a little bit of extra zucchini,i can pop it into my omelette in the,morning or something but i wanna tell,you that if you overload your bread with,too much it's gonna have a lot of water,in it and you'll end up with like a,soggy dough it just won't have that,melt-in-your-mouth consistency it could,end up kind of gummy it could just be,wet it's going to be sad so use the,proper amount in a medium bowl i'm,adding half a cup of oil veggie oil but,you could really use any oil that you,like avocado olive oil anything's gonna,work here as long as it's mild in flavor,i'm also adding in one quarter cup of,unsalted butter,i'm going to pop this into the microwave,it's going to be all nice and melty and,the oil will keep this cake moist no,matter what it could be in the fridge,for a couple days you bring it out it'll,be soft as you please but the butter,tastes delicious so you have the best of,both worlds here,now i'm adding two teaspoons of vanilla,because it's delicious,this is optional though if you don't,want to use it the cake is gonna be i'm,sorry that bread is gonna be delicious,anyways,it's not cake it's bread,it's time for three large room,temperature eggs,one,normally i would crack these into a,separate bowl to look for egg shells but,because this is clear i can totally fish,them out,whisk together your delicious concoction,of butter oil e