Tender and moist, my Zucchini Bread recipe takes fresh from the garden zucchini & transforms it into a bread perfect for breakfast, lunch, dessert, & beyond!
Course Bread, Breakfast
Keyword How Do I Make Zucchini Bread Recipe, Zucchini Bread, Zucchini Bread Recipe
Prep Time 15minutes
Cook Time 50minutes
Resting Time 20minutes
Total Time 1hour5minutes
3cups all-purpose flour
1/2teaspoon ground allspice
1 cupsgranulated sugar
1 1/4cupsbrown sugar, packed
6tablespoonsvery cold butter, cut into 1/4 inch cubes
Preheat oven to 325°F. Grease and flour two 8x4 inch pans: set aside.
In a medium mixing bowl, sift together flour, salt, baking powder, soda, cinnamon, allspice, and nutmeg.
In a large mixing bowl, beat together eggs, oil, vanilla, granulated sugar, and brown sugar.
Add dry ingredients to the egg mixture, and mix well. Stir in zucchini and nuts until evenly distributed. Pour batter into prepared pans.
Make the crumb topping. In a small mixing bowl, mix together the brown sugar, flour, and cinnamon. Add cold butter and cut in with a pastry blender or 2 knives until it mixture resembles coarse crumbs. Gently fold in 2 tablespoons chopped walnuts.
Sprinkle half crumb topping evenly over each loaf. Bake loaves in preheat oven for 60-80 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and cool completely on wire rack.
Zucchini: Don't drain or squeeze the liquid out of zucchini. The liquid makes this bread moist. If you remove it, your bread will be dry! When measuring the zucchini, press down in the measuring cup to pack. To grate it, I just use a box grater.
Lower Fat: If you want to cut back the fat and calories, substitute half the oil with apple sauce!