Best Zucchini Bread with Cinnamon
Fall is my favorite time to whip up spiced quick breads. Out of all of the spiced breads, zucchini is my favorite. Although there was a time I greatly disliked zucchini bread growing up, this particular recipe from my grandmother changed it all!
Nothing is particularly special about the ingredients. The difference in this zucchini bread recipe is in the preparation. Many of the other zucchini bread recipes I’ve seen just call to add shredded zucchini to your bowl.
In this recipe, this zucchini is first frozen in a plastic storage bag. When it comes time to make the bread, the zucchini is taken out to thaw. When this happens, WAY more liquid is easily extracted from the shredded zucchini.
Let me tell ya, it makes a HUGE difference (especially for someone that doesn’t like soggy bread). Once the shredded zucchini is thawed, the liquid is to be removed and the shredded zucchini should be gently squeezed to remove excess liquid. After the excess liquid is removed, it is added to the mixed bread batter.
I highly recommend making this recipe when there may be people who say they don’t like zucchini bread. There have been several occasions where I’ve made this zucchini bread recipe for my husband to take to work and share. In doing so, multiple people complimented the bread and were surprised to find out it was made with zucchini!!
If you grow or preserve your own zucchini, this is a great recipe to have in mind when preserving. I recommend portioning out shredded zucchini in bags in the measurements that will be needed to make a batch of zucchini bread.
Ingredients For Zucchini Bread
3 Eggs– a good quality farm fresh egg is my preference. But any egg will serve as a good dough binder. This will also assist in leavening the bread.
1 Cup Brown sugar– this gives that slight molasses flavor while giving the crust a crispier texture. Don’t have any brown sugar? See here how to make brown sugar at home.
1 Cup Avocado oil – I prefer to use avocado oil here because it makes this bread softer with higher moisture without having the gooey/undercooked texture. I also use Avocado oil on my bread pan or muffin tin to help the bread not stick.
1 Tbsp Vanilla – my favorite baking ingredient! It adds the classic warmth of baked goods that is well loved in the fall and winter seasons.
2 Cups All-purpose flour – I use an organic all purpose flour but any flour will work.
1 Tbsp Cinnamon – This is what gives the bread that slightly spicy slightly sweet flavor.
Leaveners – 2 Tsp baking soda and 1/2 Tsp baking powder will be used to leaven the bread.
1 Tsp Salt – since salt intensifies all the yummy flavors, you want to be sure not to forget it !
2 Cups Grated zucchini – It is most preferred to have your grated zucchini first frozen and then thawed to ensure the maximum amount of liquid is removed from the shreds.
Tools To Make Zucchini Bread
A Whisk or sifter– This will be used to mix together your flour, cinnamon, baking soda, salt and baking powder
Stand mixer or hand mixer – I use my KitchenAid Stand Mixer for convenience but a hand mixer or a bowl and spoon will work just as well.
A bread pan – I use a standard sized bread pan but these also turn out well in muffin tins. If you decide to make zucchini bread muffins, make sure to adjust your cooking time. Muffins generally cook faster than the loaf.
Directions
Begin by preheating your oven to 350°F
In your mixing bowl, beat eggs until frothy
Once eggs are frothy, gradually add sugar, oil and vanilla. Beat until thick and lemon in color.
In a separate bowl, whisk or sift together all dry ingredients including any optional spices.
Once dry ingredients are well combined, mix dry and wet ingredients thoroughly.
The last addition to your mixing bowl is your shredded zucchini.
Pour batter into lined muffin tins or a loaf pan that is well greased. Bake muffins for 25 minutes and a loaf for 1 hour or until the internal temperature reaches 190°F.
Once bread is done, remove from oven and let cool for 10 minutes.
Serve and enjoy !
Did you try this recipe? I’d love to know! Tag @MissysHomestead on Instagram or comment below
