The Best Zucchini Bread
Bread is a weakness of mine; white bread, sourdough bread, dessert breads. Dang, I love breads! Not only do I love eating it, I enjoy making it as well. Whether it’s a focaccia bread I start making the night before or a quick rising bread like this zucchini bread recipe. It’s fun to learn how to bake breads and extremely rewarding.
If you started a garden this past spring, I’m sure you’ve harvest a zucchini or two(but probably more). Once your zucchini plants start producing, you’ll have zucchini for days. Many great recipes and ways to eat them, one of my favorite ways is baking zucchini bread. It’s extremely easy and taste amazing!
And in my opinion it’s perfect for a dessert or breakfast!
Making Zucchini Bread in 4 Easy Steps
1.) Preheat your oven to 350°F. Grease the bottom and sides of an 8x4x2 inch loaf pan and set aside.
2.) In a medium size bowl combine your flour, salt, cinnamon, baking soda, baking powder and nutmeg. Make a well in the center of the flour mixture and set aside.
3.) In another medium size bowl combine the egg, sugar, shredded zucchini and oil. After it’s mixed, add the zucchini mixture to the flour mixture. Stir just until moistened, it’s supposed to be lumpy. Fold in the shredded coconut and then spoon the batter into your prepared pan.
4.) Bake for 50 to 55 minutes until a wooden toothpick inserted comes out clean. Let cool for 10 minutes before removing it from the pan.
You can serve the bread warm or chilled, both ways taste just as good. With or without a thin layer of butter – in my opinion it’s must on zucchini bread!
It can be very helpful if you have a little helper, so while we’re all doing distant learning and homeschooling this fall this would make a great home-economics lesson.
*If you’re not a fan of coconut, you can opt to leave them out and no need to change anything.
*If you’d rather make muffins, just fill the muffin pan 3/4 full and bake for 20-24 minutes or until a toothpick inserted comes out clean.
We’ve got a few zucchini plants in the garden and we’ve already harvested over 5 large squashes. I plan on a making a few more loafs of this zucchini bread, freeze a batch or two of apple carrot & zucchini muffins, and of course grilling some up. What is your favorite thing to make with zucchini?
Best Zucchini Bread
Ingredients
- 1 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 egg
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1 cup finely shredded zucchini unpeeled
- 1/2 cup shredded coconut unsweetened
Instructions
- Preheat your oven to 350°F. Grease the bottom and sides of an 8x4x2 inch loaf pan and set aside.
- In a medium size bowl combine your flour, salt, cinnamon, baking soda, baking powder and nutmeg. Make a well in the center of the flour mixture and set aside.
- In another medium size bowl combine the egg, sugar, shredded zucchini and oil. After it's mixed, add the zucchini mixture to the flour mixture. Stir just until moistened, it's supposed to be lumpy. Fold in the shredded coconut and then spoon the batter into your prepared pan.
- Bake for 50 to 55 minutes until a wooden toothpick inserted comes out clean. Let cool for 10 minutes before removing it from the pan. Serve warm or chilled!
How’d you like this recipe? Let me know in the comments below and be sure to save the pin for later!
