Author: Susanne at dishwithme.com
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Nana’s Easy Peasy Zucchini Bread? Say what? Zucchini inside the bread? While your first thought might be, UGH GROSS! I assure you, it is not gross. It is quite the opposite of gross. Yep, there is actually shredded zucchini inside this sweet and tasty loaf of bread. It isn’t actually a bread, like a sandwich bread, but more like banana bread, with different flavor.
Today, December 02, is my Nana’s birthday. Unfortunately, she passed many, many years ago. I still miss her so very much. Anyway, since this is her day, I wanted to post something that she often made and was one of her favorites. I had a hard time deciding between her Zucchini Bread or Lemon Poppy Seed Bread…she loved and made both. She made this one often, though, so this one today and the other one another day.
Happy heavenly birthday, Nana. I love you and miss you.
HELPFUL HINTS FOR NANA’S EASY PEASY ZUCCHINI BREAD
When I bake and there is a window of time as to when the item may be done (like 45-55 minutes), I always, always, always set the timer for the least amount of time. Maybe even less. In the above example, I might set the timer for 40 minutes and keep checking it from there. Something can always be cooked a little longer, but once something is overcooked, there is no fixing it.
I use the toothpick method for breads, muffins, cakes and cupcakes to check for doneness. The toothpick method is when you poke a toothpick in the thickest part of the cake or bread and if it comes out clean, it is done…if the toothpick is wet, it needs to bake a few more minutes. With breads and cakes, you can also see it start to pull away from the sides of the pan…this is a sure sign that it is almost done.
There is no reason to peel the zucchini…just grate all of it.
I use a the large holes on a box grater to grate the zucchini, skin and all.
After grating the zucchini, I place it on doubled paper towels and roll it together and squeeze, kind of like you’re squeezing water out of a washcloth. Don’t over dry it, though, as the moisture is what will make your bread moist. Just give it a good squeeze and call it done.
This bread is a great option for freezing. After the bread has cooled, slice it and wrap each slice separately with plastic wrap, then place all the slices in a zippered freezer bag.
This recipe makes two loaves of zucchini bread.
INGREDIENTS FOR THIS RECIPE
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Cinnamon
- Nutmeg
- Allspice
- White sugar
- Brown sugar
- Oil
- Butter
- Eggs
- Pure vanilla extract
- Vanilla bean paste
- Cinnamon applesauce
- Zucchini
- Chopped walnuts
LINKS FOR RECIPES TO PAIR WITH ZUCCHINI BREAD
This might be a wonderful dessert to enjoy after enjoying my BEEFY BACON WRAPPED CHICKEN or SAVORY GOULASH, but it can also be a quick breakfast item and so yummy with coffee.
LINKS FOR PRODUCTS/EQUIPMENT USED
- I used two 9×5 loaf pans, like these.
- I cut parchment paper to fit the bottom of my loaf pans. I much prefer the parchment paper that comes flat instead of the kind that comes on a roll. It is much easier to control.
- To grate the zucchini I use the large holes of a box grater.
- I use this electric mixer on medium to beat the wet ingredients and then on low to gently and quickly mix the dry ingredients into the wet ingredients.
NANA’S EASY PEASY ZUCCHINI BREAD
Equipment
- Box Grater
- 2 Loaf pan 9×5
- Electric mixer
- Flat parchment paper
Ingredients
- 2 cups Grated zucchini large holes on a box grater, approximately 2 medium zucchini
- Butter, cooking spray or oil for preparing the loaf pans
- DRY INGREDIENTS
- 3 cups All-purpose flour
- 1.5 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Kosher salt
- 1.5 teaspoons Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Ground allspice
- WET INGREDIENTS
- 3 large Eggs
- 1/2 cup Butter melted
- 1/2 cup Vegetable oil
- 1 cup White sugar
- 1 cup Dark brown sugar
- 1/4 cup Cinnamon applesauce
- 2 teaspoons Pure vanilla extract
- 1 teaspoon Vanilla bean paste
- EXTRA
- 1 1/4 cups Chopped walnuts
Instructions
- Using the large holes on a box grater, grate the zucchini.
- Place the grated zucchini on doubled paper towels and give it a gentle squeeze, like you're squeezing a washcloth. Don't overdo it. You want some of the moisture. Set aside.
- Heat the oven to 350°F.
- Prepare the loaf pans by using cooking spray, butter or oil. Cut parchment paper to fit into the bottom of each pan and place it in the pan after oiling.
- Whisk together the dry ingredients and set aside.
- Add the wet ingredients to a large bowl and, using an electric mixer, blend until smooth.
- Add the dry ingredients to the wet ingredients and mix JUST until combined and smooth. Do not overbeat it.
- Once the wet and dry ingredients are mixed, stir in the zucchini and chopped walnuts until well blended.
- Pour the batter into the prepared pans.
- Bake in a pre-heated oven until a toothpick inserted in the middle comes out clean. This should take between 45 to 65 minutes.
- Once cooked, cool the pans on a wire rack for 10 minutes, then invert onto a wire cooling rack to finish cooling.