Zucchini Bread Recipe

Looking for an easy Zucchini Bread recipe? Learn how to make Zucchini Bread using healthy ingredients.


Submitted by usnaoo7

Makes 6 servings



From The America's Test Kitchen Family Baking Book: Small zucchini have smaller, drier seeds than large zucchini and are preferred in this recipe. If you are using a large zucchini, cut each zucchini in half length-wise and use a spoon to scrape out and discard the seeds before shredding.

Recipe Ingredients for Zucchini Bread

2 small Zucchini
2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1 teaspoon Ground Allspice
1/2 teaspoon Salt
1 1/2 cups Sugar
6 tablespoons Unsalted Butter
2 large Eggs
1/4 cup Yogurt
1 tablespoon Lemon Juice

Recipe Directions for Zucchini Bread

  1. Adjust an oven rack to the middle position and heat the oven to 350 degrees (I use a convection oven set to 325). Grease an 8 1/2 by 4 1/2 inch loaf pan (I doubled the recipe and used a well buttered and floured bundt pan). Shred the zucchini using the large holes of a box grater (I used the shredder attachment on my food processor). Squeeze the shredded zucchini between several layers of paper towels to absorb excess moisture (this seemed like a giant mess to me, and had better luck squeezing out the zucchini liquid using a large clean dish towel).

  2. Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a large bowl. In a medium bowl, whisk the sugar, melted butter, eggs, yogurt and lemon juice together until smooth. Gently fold in the zucchini. Add the egg/zucchini mixture to the flour with a rubber spatula until just combined, don't overmix. Fold in the nuts.

  3. Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 1 hour, rotating the pan halfway through baking. (This is where I get into trouble giving recipes to friends. I don't time anything, ever. It's done when it looks done. I know my bundt pan was in for over an hour, and the top didn't jiggle when I touched it. A cake tester also came out clean, and the cake was very slightly starting to come away from the sides of the pan - that's when I knew it was done).

  4. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving. (I know you're supposed to wait for it to cool, but we couldn't help it, and dug into the cake as soon as we could handle it).

Categories

Dessert

Nutrition Facts
Serving Size 177.4g
Amount Per Serving
Calories
487
Calories from Fat
125
% Daily Value*
Total Fat
13.9g
21%
Saturated Fat
8.0g
40%
Trans Fat
0.0g
Cholesterol
102mg
34%
Sodium
523mg
22%
Potassium
290mg
8%
Total Carbohydrates
85.1g
28%
Dietary Fiber
1.9g
8%
Sugars
51.7g
Protein
7.6g
Vitamin A 10% Vitamin C 13%
Calcium 9% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
    Bad points
  • Very high in sugar
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