Easy Zucchini Bread

Easy Zucchini Bread

from simplyrecipes.com
Breakfast
70 min
18 servings
219 kcal / serving

Our super moist, easy, no mixer required zucchini bread is delicious as is, but you can make it your own with nuts or dried fruits, too.

Ingredients

  • 3 cupsgrated fresh zucchini (310 to 425g)
  • ¾ cupunsalted butter, melted, plus more for greasing the pans
  • 3 cupsall-purpose flour
  • 1 teaspoonbaking soda
  • 1 teaspoonbaking powder
  • 2 teaspoonscinnamon
  • ½ teaspoonground ginger
  • ¼ teaspoonground nutmeg
  • 1 ⅓ cupsugar
  • 2 largeeggs, beaten
  • 2 teaspoonsvanilla extract
  • ¼ teaspoonsalt (omit if using salted butter)
  • 1 cupchopped pecans or walnuts (optional)
  • 1 cupdried cranberries or raisins (optional)

Directions

  1. 1

    Drain the zucchini: Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture. If the grated zucchini seems to be on the dry side, sprinkle water over it as it's in the colander, then let it drain.

  2. 2

    Preheat the oven to 350°F (175°C). Butter two 9 x 5-inch loaf pans.

  3. 3

    Combine the dry ingredients: In a large bowl, vigorously whisk together the flour, baking soda, baking powder, cinnamon, ginger, and ground nutmeg.

  4. 4

    Whisk the wet ingredients: In another large bowl, whisk together the sugar, eggs, vanilla, and salt (omit the salt if using salted butter). Stir in the drained grated zucchini and then the melted butter.

  5. 5

    Mix the batter: Add the flour mixture, a third at a time, to the sugar-egg-zucchini mixture, stirring after each incorporation. Fold in the nuts and dried cranberries or raisins, if using.

  6. 6

    Bake the bread: Divide the batter equally between the loaf pans. Bake for 50 minutes at 350°F (175°C) or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly. Did you love the recipe? Give us some stars and leave a comment below!