Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

My Kid's Favorite Zucchini Bread

4

0 min

My Kid's Favorite Zucchini Bread

My Kid's Favorite Zucchini Bread Photo 1

Time

0 min

Serving

20 persons

Calories

262

Rating

4.00★ (49)

Cuisine

Author: Victoria Buriak
This zucchini bread recipe is delicious and moist — it’s a great way to use up all the zucchini your garden produces. Shred the zucchini first, and let it sit in a colander to drain while putting the other ingredients together. I use very large zucchini from my garden and cut out all the seeds. Use any leftover shredded zucchini to make fritters.

Ingredients

  • ¾ cups all-purpose flour: 1 piece
  • ½ cups whole wheat flour: 1 piece
  • white sugar: 1 cup
  • light brown sugar: 1 cup
  • baking soda: 2 tsp
  • ground nutmeg: 1 tsp
  • ground cinnamon: 1 tsp
  • salt: 1 tsp
  • vanilla extract: 1 Tbsp
  • eggs, lightly: 4 piece (beaten)
  • vegetable oil: 1 cup
  • lemon juice: 1 Tbsp
  • zucchini, squeezed dry: 3 cups (shredded)

Metric Conversion

Stages of cooking

My Kid's Favorite Zucchini Bread Photo 21
My Kid's Favorite Zucchini Bread Photo 32
My Kid's Favorite Zucchini Bread Photo 43
  1. Preheat the oven to 325 degrees F (165 degrees C).
    My Kid's Favorite Zucchini Bread Photo 2
  2. Mix flours, sugars, baking soda, nutmeg, cinnamon, and salt together in a large bowl. Fold in the following ingredients, one at a time and with a rubber spatula, in the order listed: vanilla, eggs, vegetable oil, lemon juice, and zucchini. Divide the mixture between two loaf pans.
    My Kid's Favorite Zucchini Bread Photo 3
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
    My Kid's Favorite Zucchini Bread Photo 4

How did you like this article?

You may also like