Loaded Zucchini Bread Recipe

Name: Loaded Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 cups whole-wheat flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 8 tablespoons (1 stick) unsalted butter, at room temperature; 1 1/2 cups sugar; 3 large eggs, at room temperature; 1/2 cup buttermilk; 3 cups grated zucchini; 1 cup dried cranberries; 1 cup chopped pecans, toasted; 1/2 cup unsweetened shredded coconut; 1/2 cup chopped crystallized ginger; 1/2 cup chopped dark chocolate

Servings: persons

1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
1/2 cup buttermilk
3 cups grated zucchini
1 cup dried cranberries
1 cup chopped pecans, toasted
1/2 cup unsweetened shredded coconut
1/2 cup chopped crystallized ginger
1/2 cup chopped dark chocolate

1
Preheat oven to 350u00b0F. Grease 2 9-by-5-inch loaf pans. Tap a thin layer of flour into each to coat; discard excess.
2
Sift both flours, baking powder, baking soda, cinnamon, ground ginger, nutmeg and salt into a medium bowl. In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Add eggs, 1 at a time, beating after each. Scrape down sides of bowl.
3
Reduce mixer speed to low and add half of flour mixture, then buttermilk, then remaining flour mixture, beating after each addition until just combined. Scrape bowl and beaters as needed. Fold in zucchini, cranberries, pecans, coconut, crystallized ginger and chocolate. Divide batter between loaf pans, spreading evenly. Bake until loaves are golden and a skewer inserted into center of a loaf comes out clean, about 1 hour. Let loaves cool in pans on a wire rack for 10 minutes, then remove from pans and let cool completely.

1544

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 1/2 cups whole-wheat flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Loaded Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Loaded Zucchini Bread

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