Zucchini Bread Recipe

Name: Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups sifted cake flour; 1 teaspoon baking soda; 1/2 teaspoon powdered ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 2/3 cup chopped nuts; 2 large eggs; 3/4 cup light brown sugar; 1/2 cup vegetable oil; 2 cups tightly packed shredded zucchini

Servings: persons

1 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2/3 cup chopped nuts
2 large eggs
3/4 cup light brown sugar
1/2 cup vegetable oil
2 cups tightly packed shredded zucchini

1
Preheat your oven to 350u00b0 and thoroughly grease a bundt pan. If a silicone pan use vegetable oil and your hand. If using a metal pan grease with shortening to ensure the bread doesn't stick.
2
If you do not have cake flour you can create a substitute. Sift all-purpose flour and then measure 1-1/2 cups of it into a bowl. Remove 3 level tablespoons of flour from the bowl and put back into your flour container. Add to your bowl 3 level tablespoons of cornstarch. Mix very well with a wire whisk.
3
Measure your first five ingredients into a bowl. If you completed step 1, go to the ingredients list and add the baking soda, spices, and salt to your flour mixture. Stir the dry ingredients very well until thoroughly mixed.
4
Beat the eggs, oil, and brown sugar until thoroughly mixed. Add the dry ingredients to this and mix will to incorporate.
5
Add the shredded zucchini and the nuts and mix well.
6
Evenly pour the mixture into your pan. Don't pour into just one spot or the nuts will stay in that area.
7
Bake at 350u00b0 for at least 1 hour. The baking time will depend on the moisture in your zucchini. The top of the bread should be slightly cracked and dark brown when done. Use a knife to determine doneness. The knife doesn't have to be completely clean when you pull it out of the middle of the bread but it shouldn't have batter sticking to it.

678

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1 1/2 cups sifted cake flour, 1 teaspoon baking soda, 1/2 teaspoon powdered ginger, 1/4 teaspoon ground cloves, and more.

Yes, Zucchini Bread falls under the Baking & Desserts 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.

Zucchini Bread

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