Best Ever Zucchini Bread

Hey guys!

My mom would make zucchini bread in the summertime when I was growing up. I always loved it. I hadn't had any in a really long time, and the other day was my first time ever making it. We just had a zucchini given to us, so I decided to try my hand at Zucchini Bread. I was very pleased with how it turned out!

I came across this recipe on the food blog "Butter with a side of Bread." It was my first time coming across this blog. This recipe even had a short video to go along with it. I definitely recommend checking out this blog. It's laid out nicely, and they have a lot of good recipes so I will probably be trying some of them out soon. 
On the post for this recipe, I read that you do not need to peel the zucchini, just wash and cut off the ends. Also, it is best to drain excess water from the zucchini before making bread. Grate beforehand and allow to sit at least 10 minutes to let water drain. You can then even squeeze out any excess water. This particular recipe makes 2 loaves using 8 in. X 4 in. pans. They also suggested using the same recipe to make this into a zucchini cake. Just fill a 9 in. X 13 in. pan halfway full and bake for 40-45 minutes. Use powdered sugar as a topping. Just a side note, the recipe calls for cinnamon and nutmeg, which had me almost wishing it was fall already. It had the house smelling wonderful!

 This recipe was delicious and didn't disappoint. I definitely give it a thumbs up! 👍

Best Ever Zucchini Bread

Recipe from: Butter with a side of Bread

Servings: 18 (2 loaf pans)
Prep Time: 10-15 minutes
Cook Time: 40-60 minutes

Ingredients:
1 cup of white sugar
1 cup of brown sugar
3 eggs
1 cup of vegetable oil
3 teaspoons of vanilla extract
3 cups of all-purpose flour
1 teaspoon of nutmeg
3 teaspoons of ground cinnamon
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
2 cups of grated zucchini (add more if you like. I added about 3 cups.)
1 cup of chopped walnuts

Directions:
1.) Grease two 8 X 4 inch bread pans (can also do muffins or mini loaf pans. Baking time will be less.) Preheat oven to 325 degrees Fahrenheit.
2.) Grate zucchini and chop walnuts. (Let zucchini sit at least 10 minutes to help drain water from it. I also squeezed out excess water before adding to mix.)

3.) Mix flour, salt, baking powder, baking soda, nutmeg, and cinnamon together in bowl.

4.) Beat eggs, oil, vanilla, and sugars together in a large bowl with mixer.

5.) Add dry ingredients to egg mixture and stir until combined.
6.) Stir zucchini and walnuts into mixture until well combined (do not over stir). Pour batter into pans.

7.) Bake 40-60 minutes (I baked mine for 45 mins) or until toothpick comes out clean when inserted in center.
8.) Place pan on cooling rack for 20 minutes. Remove bread from pan and let cool completely.

Enjoy!

*****************************************************************

Best Ever Zucchini Bread

Ingredients:

1 cup of white sugar

1 cup of brown sugar

3 eggs

1 cup of vegetable oil

3 teaspoons of vanilla extract

3 cups of all-purpose flour

1 teaspoon of nutmeg

3 teaspoons of ground cinnamon

1 teaspoon of baking powder

1 teaspoon of baking soda

1 teaspoon of salt

2 cups of grated zucchini (add more if you like. I added about 3 cups.)

1 cup of chopped walnuts

Directions:

1.) Grease two 8 X 4 inch bread pans (can also do muffins or mini loaf pans. Baking time will be less.) Preheat oven to 325 degrees Fahrenheit.

2.) Grate zucchini and chop walnuts. (Let zucchini sit at least 10 minutes to help drain water from it. I also squeezed out excess water before adding to mix.)

3.) Mix flour, salt, baking powder, baking soda, nutmeg, and cinnamon together in bowl.

4.) Beat eggs, oil, vanilla, and sugars together in a large bowl with mixer.

5.) Add dry ingredients to egg mixture and stir until combined.

6.) Stir zucchini and walnuts into mixture until well combined (do not over stir). Pour batter into pans.

7.) Bake 40-60 minutes (I baked mine for 45 mins) or until toothpick comes out clean when inserted in center.

8.) Place pan on cooling rack for 20 minutes. Remove bread from pan and let cool completely.