RECIPE
Zucchini Bread
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Zucchini bread is one of my favorite summer baked goods. My mom made this all time growing up. I remember having it as an afternoon snack and a cup of coffee with her. So every time I make this bread I think of my mom.
I will say this zucchini bread is so easy to make. No mixer is required, just some arm muscle. The bread is so moist and full of flavor. It like melts in your mouth. You can add chocolate chips or nuts or both. I personally like both in the bread. So it is up to you what you put in it. You could even add coconut if you wanted.
Happy Baking ????
Billie
Ingredients
- ⅔ cup sugar
- ⅔ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 ¾ cups all purpose flour
- 2 tsp ground cinnamon
- 1 ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¼ cup greek yogurt
- 2 cups grated zucchini (about 2 medium zucchinis)
- ½ cup mini chocolate chips
- ⅓ cup chopped pecans
Directions
- Preheat the oven to 325.
- Grease an 8×4 or 9×5 pan with baking/cooking spray.
- Grate zucchini, set aside.
- In a large mixing bowl, whisk oil, sugar and brown sugars, until combined.
- Add eggs, sour cream and vanilla extract, whisk until combined.
- Add flour, cinnamon, baking powder, baking soda and salt, mix until just combined.
- Fold in zucchini.
- Fold in chocolate chips and/or pecans.
- Pour batter into a greased pan,
- Bake for 1 hour or until done .
- Check at 50 minutes, rotate pan.
- Let cool rack for 30 minutes before removing from pan.
- Use a knife to go around the edges of the pan to loosen the bread up. Flip over onto a flat surface.
- Will stay fresh for up to five days, wrapped well in plastic wrap/saran wrap.
- Will freeze well for 2 months.
Tips & Recommendations
Make sure to use fresh zucchini. Grate zucchini, do not drain. This helps to add extra moisture to the bread. Make sure you wrap the bread well to keep fresh.
