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The Best Zucchini Bread

By Brooke McLay |

It’s that time of the year, when an abundace of zucchini crops up in gardens everywhere.  And good thing, too.  Because zucchini bread is the finest of comfort foods, soft and sweet with the warmth of cinnamon.  This recipe is everything you want in a zucchini bread recipe:  a rich, soft texture, each bite full of familiar flavor.  It’s a simple recipe, easy to make with ingredients you most likely have on hand, and so divinely good.  Even the pickiest eaters in your household will ask for another slice of this perfectly simple indulgence.

Perfect Zucchini Bread
One of the reasons I love this recipe (and you will, too!) is that the batter is so versatile. Below, you’ll find cook times for muffins, mini bread loaves, or standard bread loaves. If you are so inclined, toss in an extra 1/4 c. of flour and turn the batter into beautiful, soft zucchini cookies. The recipe is sweet enough without the glaze, but I’ve included the glaze recipe just in case you’re like me–a believer in all things properly frosted. Enjoy! Enjoy!
1/2 c. butter
3/4 c. brown sugar
2 eggs
2 c. zucchini, grated
1 t. salt
1 T. cinnamon
1/2 t. baking powder
2 1/4 c. white flour (or half white, half whole wheat flours)
1 tsp. vanilla extract
1/2 tsp. almond extract

Simple Icing Glaze
1 c. powdered sugar
1-2 T. heavy whipping cream

In a large bowl, beat together the butter, brown sugar, and eggs until light and fluffy.  Add all remaining ingredients and mix together well.  In a second, smaller bowl, stir together the ingredients for the glaze until smooth (it should be fairly runny, but not too thin a glaze.)

To make muffins: Spoon batter into muffin tins lined with cupcake wrappers.  Bake in an oven preheated to 350 degrees for 18-20 minutes, or just until the tops of the muffins spring back to the touch.  Cool before glazing.  Makes about 18 muffins.

To make mini bread loaves: Spoon batter into mini bread tins that have been generously greased and floured.  Bake in an oven preheated to 350 degrees for 25-27 minutes, or until the top of the bread springs back to the touch.  Cool before glazing.  Makes 4-6 mini breads.

To make full-sized bread loaves:  Spoon batter into a large bread tin that has been lined with parchment paper, or generously greased and floured.  Bake in an oven preheated to 350 degrees for 42-45 minutes, or until the top of the bread springs back when pressed lightly with the finger.  Cool before glazing.  Makes 1 large loaf.

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About Brooke McLay

brooke-mclay

Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

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14 thoughts on “The Best Zucchini Bread

  1. Kirsten says:

    Looks great and super easy. Do you think you could use carrots instead of zucchini?

  2. Maria @ Scandifoodie says:

    I can’t wait to make zucchini bread! This looks lovely and moist!

  3. Dana says:

    I made this loaf today ~Delicious. It is easy enough for a beginner and tasty enough for company. The cinnamon is nice! It is a bit moist, so i would bake my next one a few minutes longer, but will definitely make it again.

  4. [...] plenty.  This week, a gardening friend stopped by with three monster-sized zucc’s.  We made this incredible zucchini bread, two delightsome zucchini quiche, and still had a good four pounds [...]

  5. Susan says:

    Just made this recipe today. Didn’t have any almond extract so just added more vanilla. Definitely enjoyed the addition of the frosting. Thanks for sharing this recipe. It put a dent in my zucchini surplus.

  6. Daniela says:

    Would it be possible to substitute oil for the butter? Same amounts?

  7. Carolyn says:

    I started making this recipe today, but, Brooke, I’m sure you forgot the liquids in the ingredients. As written, the batter is anything but runny. If you’ll notice, the only significant moisture comes from only two eggs. Finding a lump of what should be batter in my bowl, I checked Paula Deen’s recipe and my Ole’ Miss recipes, and both have liquids specified (oil and water both). Not sure what those of you did who say you made this recipe, but I’d like to see what happens when you try to make this recipe with only two eggs and no other liquid.

    1. Brooke McLay says:

      Carolyn, The grated zucchini adds significant moisture and the recipe is written exactly as I made it in my home, which resulted in the photo you see. I hope it works as well for you as it did for me!

  8. I’d must examine with you here. Which is not one thing I normally do! I take pleasure in studying a publish that can make folks think. Additionally, thanks for permitting me to comment!

  9. Angelica says:

    The zucchini adds A LOT of moisture! I ended up using a little over 2 cups of zucchini, and it turned out too moist and dense (but still yummy)!

  10. kathypatalsky says:

    this looks so yummy Brooke!!!

  11. Mia says:

    Hi there… I. Don’t normally bake to please excuse my ignorance….
    Do I just mix it all up with a spoon, or put it into a mixer?
    Thanks for your patience with the idiot question!

  12. Mia says:

    Sorry.. Me again… I just noticed the instructions below the glaze recipe! Duh! Thanks again for your patience!

  13. There are some attention-grabbing points in time in this article however I don’t know if I see all of them middle to heart. There is some validity however I’ll take maintain opinion till I look into it further. Good article , thanks and we want extra! Added to FeedBurner as effectively

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