Zucchini bread recipe

With all of the zucchini coming out of gardens right now, this is the perfect recipe to use some of it up! It is simple to make and tastes so great warm with some butter. My kids love making this. It is also a great way to get some veggies into their food – and it tastes amazing! I had my kids help me make this Zucchini bread recipe yesterday, and then they had it for breakfast with some yogurt and juice. Zucchini bread is not only delicious, but you can customize it to your tastes. Add some chocolate chips, nuts, or raisins, etc.

Since this goes together pretty fast, I recommend getting all the ingredients out first and then mixing together according to the directions. My kids had a lot of fun helping with all of it – especially since there are a lot of things to measure in this zucchini bread recipe. I also used my mixer and the paddle attachment to simplify the mixing process.

Zucchini bread recipe

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 2 cups grated zucchini
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup vegetable oil
• 3 large eggs
• 3 teaspoons vanilla extract
• 1 cup chopped nuts (optional) (I use walnuts)
• 1/2 cup raisins or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C)
2. If you are using your mixer, use the paddle attachment. I made this on the 2 setting most of the time
3. To start, add the flour, baking soda, baking powder, salt, and cinnamon to the mixing bowl and mix.
4. Then, in a large bowl, combine the grated zucchini, both of the sugars, oil, eggs, and vanilla extract
5. Mix until well combined
6. If you’re adding nuts, raisins, or chocolate chips, add them to the batter and mix a little longer
7. Pour the batter evenly into the prepared loaf pans. (Remember it will rise while baking, so only fill about half full)
8. Bake in the preheated oven for 30 minutes (or less depending on what you are baking), or until a toothpick inserted into the center comes out clean. Set a timer for 20 minutes and then check every 5-10 minutes until done
9. Allow the zucchini bread to cool in the pans for about 10 minutes, then remove it from the pans and place it on a wire rack to cool completely.
10. Once cooled, slice and enjoy your homemade zucchini bread with butter

This recipe will make enough for 6 mini loaves, a 8×8 pan and 9 muffins (haha) so you can mix and match however you want. This is the way my daughter decided to make it. Make some good memories and have some fun in the kitchen!

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