Jun 6, 2010
Hillary

Quick Zucchini Bread

Delicious, simple and quick zucchini bread.

I hate letting my left over veggies from the week before go to waste and this past week I had 3 zucchinis hanging out in my fridge that I had to do something with. I had also just run out of bread for breakfast so I decided zucchini bread it would be! The recipe I use is adapted from cooking light but don’t let the ‘light’ part of it cause a bland taste in your mouth. This recipe takes no time to put together, the bread is moist and delicious and you happen to save a few calories all at once. It’s a win win really! Plus for all those people who aren’t fans of veggies, more specifically zucchinis, this is a great recipe to get your daily serving of veggies! You’ve got 1.5 medium zucchinis wrapped up into pure goodness and I promise you, you won’t even notice you’re eating a vegetable. In fact, for the person who’s taken their very first bite of zucchini bread I bet if you told them, “hey, you’re eating zucchini” they’d respond with a “you don’t say!”.

Here’s what you need in your cabinets and fridge to throw this together:

Ingredients:

  • 2 1/3 cups of all purpose, unbleached flour
  • 1/4 cup granulated sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1.5 medium zucchinis
  • 1/2 cup skim milk
  • 1/4 cup canola oil
  • 2 lemons
  • 1 large egg

I like to start by going ahead and shredding the zucchini and removing the zest from the lemons. You want your zucchini to be finely shredded so you don’t have big clumps in your bread so I like to use the long skinny shredder that people often use for parmesan cheese, for instance. Rather than trying to measure out an exact amount of zucchini I like to just shred 1.5 medium zucchinis for this bread. It seems to be just enough! Once you’ve got that done I also go ahead and grate the lemon rind off of the two lemons and add it to the shredded zucchini. It’s easiest if you make this bowl with the zucchini and lemon rind your wet ingredient bowl. So you can go ahead and add the canola oil, milk and 1 egg and I just mix it with a fork to make sure the egg is completely broken up. As a little side note, I should also mention that the original recipe uses 1% milk rather than skim. I’ve actually never made the bread with 1% milk and that’s simply because I never have it in the house. I’ve forever been a skim milk drinker, from my cereal to my dinner every night, and anything else is just too creamy for me. So rather than buy milk that I probably wouldn’t finish I just stick to skim milk and I promise it still tastes great! Here’s a picture of the wet ingredients…

Wet ingredients for zucchini bread (shredded zucchini, lemon rind, canola oil, milk, and 1 egg).

Now for the dry ingredients. You want to add the flour, sugar, baking powder, cinnamon, baking soda, salt, and nutmeg into a large mixing bowl and give it a little mix. Then just make a little well in the center of the bowl so that you can pour in your wet ingredients. Like this:

Dry ingredients for zucchini bread (flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon and nutmeg).

You’re ready to combine the wet and dry ingredients! Just pour your wet ingredients into the bowl with your dry ingredients and stir it all together. It’s going to be very moist and sticky but just keeping stirring until all of the dry ingredients are absorbed and combined with your wet ingredients. You don’t want any flour floating around in the bowl. It should look like this:

Wet and dry zucchini bread ingredients mixed. The batter will be very moist and sticky.

All that’s left is transferring the batter into your loaf pan and popping it into the oven. You want your oven preheated to 350 and the loaf pan should be 8 x 4 inches and coated with cooking spray or a light coat of butter. Just pour the batter into the pan and make sure that everything is pretty evenly dispersed and you’re ready for the oven!

Zucchini bread batter ready for the oven at 350 degrees! It's best to use an 8 x 4 inch loaf pan coated with cooking spray or a light layer of butter.

You’re at the easiest part now! Let the bread cook for approximately 55 minutes while your kitchen begins to smell like goodness! Now I will warn you that zucchini bread can be quite deceiving when you’re trying to decide if it is done or not. The top can have those perfect little crackles that usually indicate the bread is near to being done but because the batter is so moist for this bread you absolutely have to check it with a toothpick and make sure that only dry crumbs come out with the toothpick. It all depends on the oven but I’ve had to leave mine in the oven for a little over an hour before but the bread was just as moist as ever! Ok so DING! time for our finished product!

Zucchini bread fresh out of the oven!

As you can see the bread grows quite a bit and you get a golden brown top with the crackles that just scream homemade bread! It’s hard to resist but let the bread sit in the loaf pan on a cooling rack for about 10 minutes and then time to flip! Gently flip the loaf pan over and let the bread fall out on it’s own and it’s as good as ever to EAT!

Zucchini bread out of the loaf pan after cooling in the loaf pan on a cooling rack for 10 minutes.

I love to make this for my morning breakfast with yogurt. Pop it in the toaster oven for just a few minutes to let it get warm again and add just a touch of butter and YUM! Makes any morning breakfast delicious. It’s also a nice compliment to breakfast for dinner night and also a wonderful homemade gift to give to friends and family. I actually made this for one of my friend’s christmas baskets I put together for her and it was a nice alternative to the usual christmas cookies that are often given during the holidays. Don’t get me wrong, we fill up a dining room table every year with our homemade christmas cookies but it’s nice to switch it up once and a while! One last little tip is if you’d like to fancy up your zucchini bread and perhaps even use it more as a sweet bread. All you need is 1 cup powdered sugar and 2 tablespoons of fresh lemon juice combined. This will make a light glaze that you can drizzle on to the bread once it’s out of the oven to satisfy any sweet tooth! The only trick is to apply it while the bread is still warm so that the glaze can harden.

No matter who you make it for, your friends or yourself, I hope you enjoy! For now, that’s quick zucchini bread…in the shell of a nut!

3 Comments

  • Can you make Zucchini bread out of squash and call it squash bread? Can I get credit for eating vegetables for dinner if I have a slice of zucchini or squash bread then a piece of carrot cake for dessert?

    • 🙂 I like you’re thinkin’! I’m not exactly sure how squash bread would taste but worth a shot! and I think you’d have to eat like half the loaf of bread during one dinner to call it a complete serving of veggies! Now carrot cake on the other hand…you can never go wrong with that! throw in an oatmeal cookie too and keep your cholesterol down!

  • Yay! I am so glad you shared this recipe! Ever since Matt and I got to try this, we have been craving it!

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