A few posts ago I shared a Baked Zucchini Fries Recipe that came out fantastically! I had a few left over zucchinis, so I decided to chop them up with my food processor, and freeze them until I was ready to use them. This weekend I was feeling especially daring in the kitchen, and wanted to try out a Zucchini Bread Recipe. If you are feeling hesitant with the mixture of vegetables into a sweet bread, don’t be. The zucchini helps to keep the bread moist and delicious. My only recommendation would be to make sure the extra water is squeezed out of the zucchini (if you freeze it and defrost it).
Zucchini Bread Recipe: Makes 2 loaves (I had a round pan 8″ pan and a 9″ I split it into two and kept an eye on the time)
- 2 eggs, beaten
- 1 1/3 cup sugar
- 2 teaspoons vanilla
- 3 cups grated fresh zucchini
- 2/3 cup melted unsalted butter
- 2 teaspoons baking soda
- Pinch salt
- 3 cups all-purpose flour
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 cup chopped pecans or walnuts (optional) I used walnuts
- 1 cup dried cranberries or raisins (optional) I used craisins
- Chocolate Chips
I used a food processor to shred the zucchini. I froze it so that it wouldn’t go bad.
In a large bowl, mix together the sugar, eggs, and vanilla.
Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour.
Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
I topped one of the loaves with chocolate chips. Next time I will fold more in, it was a good move.
Check the bread at the 40 min mark. I like to take the bread out a little before it is done so that it stays perfectly moist.