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Zucchini Bread | Cakes and Baking Recipes | Best Recipes

Sneak in some veggies with this delicious baked treat

By Babble |

Zucchini Bread

2

Serving Size:

1 loaf

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon, ground
  • 1/2 teaspoon allspice
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 2 cups zucchini, grated

Method:

Preheat the oven to 350°F and line and grease a loaf tin (6 in x 9 in).

In a medium size bowl, sift the first 7 ingredients.

In a large bowl add eggs, oil, sugar and vanilla. Whisk until well combined and thick (approx 1 minute).

Add dry ingredients to wet mixture and beat to combine. Add zucchini and fold until well combined.

Pour into loaf tin about 3/4 full and bake for one hour or until skewer comes out clean.

Notes:

  • If your loaf pan is slightly too small for the mixture, make the remaining batter into muffins. (Bake for 20 minutes.)
  • Hand mixing will make the loaf lighter.
  • Zucchini bread freezes well and tastes great slightly toasted and spread with butter for an after school snack.

More on Babble

About Babble

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Babble

Launched in December 2006, Babble has a National Magazine Award nomination for Best Overall Website (opposite Slate.com) and a Folio magazine award for Best Online Magazine (beating out everyone but Time.com). Time magazine named it one of the Top 50 websites of 2010. Babble was acquired by The Walt Disney Company in November, 2011.

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2 thoughts on “Zucchini Bread | Cakes and Baking Recipes | Best Recipes

  1. Darrance says:

    I bow down humbly in the presence of such geratenss.

  2. Mavrick says:

    Wow! Great tihnikng! JK

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Previous Post Next Post

Zucchini Bread

By Babble |

zucchini bread

Serving Size: 1 loaf

Ingredients:

2 cups all-purpose flour

1 cup whole wheat flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon, ground

½ teaspoon allspice

3 eggs

¾ cup vegetable oil

1 cup sugar

2 teaspoons vanilla extract

2 cups zucchini, grated

Method:

Preheat the oven to 340°F and line and grease a loaf tin (6 in x 9 in).

In a medium size bowl, sift the first 7 ingredients.

In a large bowl add eggs, oil, sugar and vanilla. Whisk until well combined and thick (approx 1 minute).

Add dry ingredients to wet mixture and beat to combine. Add zucchini and fold until well combined.

Pour into loaf tin about ¾ full and bake for one hour or until skewer comes out clean.

Notes:

If your loaf pan is slightly too small for the mixture, make the remaining batter into muffins. (Bake for 20 minutes.)

Hand mixing will make the loaf lighter.

Zucchini bread freezes well and tastes great slightly toasted and spread with butter for an after school snack.

More on Babble

About Babble

family-kitchen

Babble

Launched in December 2006, Babble has a National Magazine Award nomination for Best Overall Website (opposite Slate.com) and a Folio magazine award for Best Online Magazine (beating out everyone but Time.com). Time magazine named it one of the Top 50 websites of 2010. Babble was acquired by The Walt Disney Company in November, 2011.

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on Babble.com and other Babble media platforms. Learn More.

0 thoughts on “Zucchini Bread

  1. Libby says:

    Some ingredients seem to be missing from the ingredient list…

  2. WJB says:

    this looks like it’s missing some ingedients

  3. Cate says:

    maybe I’m tired (really, aren’t we all…) but I only see 4 ingredients.

  4. Jenny says:

    So sorry – it was a glitch in the system. All fixed! Enjoy.

  5. Cate says:

    thanks!

  6. [...] find yourself suddenly chucking a handful into breading for fish and chicken cutlets, into bread, muffin, and cake batters, into pancakes, where the tiny little flecks become miraculously [...]

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