Award Winning Zucchini Bread; what can I say? My son’s friend brought me some zucchini and I just could not help myself from making some bread! And here is the delicious recipe. 

I have felt like fall is in the air the last week and so when my son’s friend brought me zucchini, I thought what is my favorite recipe to make with zucchini; and here it is. 

Also I love that this zucchini bread has a little cloves in it.  When the bread is baking is just makes the whole house smell amazing. And the cloves gives your bread that little extra zip that makes it so hard not to eat another slice.

 

Award Winning Zucchini Bread

 

What Ingredients Do I Need For Award Winning Zucchini Bread?

  • Brown sugar
  • Vegetable oil or Coconut oil
  • Eggs 
  • Vanilla extract
  • Zucchini
  • All purpose flour
  • Ground cinnamon
  • Nutmeg
  • Cloves
  • Baking powder
  • Baking soda
  • Salt

 

How Do I Make Award Winning Zucchini Bread?

  • In a medium bowl, place brown sugar, oil, eggs and vanilla, and mix together.
  • Grate the zucchini and place it on a paper towel. Pat some of the moisture out of the zucchini.
  • Then add it to the mixture.
  • Add the flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and the salt.
  • Place the batter into the pan.
  • Bake in a preheated oven for 50-60 minutes.
  • Allow to cool in the pan 5 minutes.
  • Remove the bread onto a wire rack and allow to cool for about 25-30 minutes.
  • Store in a airtight container or a larger baggie.
  • No need to refrigerate.

 

Award Winning Zucchini Bread

Can I Use Large Zucchini In Award Winning Zucchini Bread?

  • Large zucchini are totally impressive to look at, but they are not as flavorful as smaller zucchini.
  • But that is not to say that you can’t eat these large zucchini that grow in your garden or that you find at the farmers market.
  • You can eat them.
  • Just stay away from making salads with them.
  • They have large seeds and a higher water content, which makes for a pulpy texture.
  • They benefit from longer cook times, like being stewed, roasted, and baked into delicious bread or pastries.

 

Award Winning Zucchini Bread

Tips for Baking with Zucchini:

Does the size of the Zucchini that I use, make a difference?

Different sizes of zucchinis have different moisture content. Large zucchinis tend to be drier, whereas, small zucchinis tend to have more moisture. Different recipes work best with different sizes of zucchinis.

How fine or coarse should I grate my Zucchini pieces?

If you want the zucchini pieces to blend in more, use the fine side of your grater. If you want the zucchini pieces to have more texture and a slightly more noticeable flavor in your finished recipe, use the coarse side of your grater.

Do I really need to pat my grated Zucchini dry?

Many times a recipe using zucchini will tell you to pat the zucchini with a paper towel or a clean towel to soak up any excess moisture to keep whatever you are baking from ending up soggy. Make sure that you pay attention to the other ingredients in the recipe that you are making using zucchini, as the amount of moisture that those other ingredients provide is important.

For example, this recipe only has 1/4 cup oil and 2 eggs that will provide moisture. Depending on what size of zucchini that you use, you may not want to pat as much of the moisture out of the zucchini.

 

 

More Zucchini Recipes for you:

Zucchini Carrot Oatmeal Muffins

Easy Zucchini and Yellow Squash Casserole

Zucchini Chocolate Chip Cookies

Zucchini Soup

Zucchini Waffles

 

Yield: 12 people

Award Winning Zucchini Bread

Award Winning Zucchini Bread

Award Winning Zucchini Bread is a must this time of year. WIth all of the extra zucchinis, what is one to do but make zucchini bread?

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 1 cup brown sugar
  • 1/4 cup vegetable oil or coconut oil
  • 2 large eggs @ room temperature
  • 2 teaspoons vanilla extract
  • 3 cups grated zucchini, peeled or not peeled
  • 2 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350 degrees.
  2. Grease a bread pan or a 9" x 5" loaf pan.
  3. In a medium bowl, place brown sugar, oil, eggs and vanilla, and mix together.
  4. Grate the zucchini and place it on a paper towel. Pat some of the moisture out of the zucchini.
  5. Then add it to the mixture.
  6. Add the flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and the salt.
  7. Place the batter into the pan.
  8. Bake in a preheated oven for 50-60 minutes or until the center of the bread comes out clean when tested with a cake tester or a wooden pick.
  9. Allow to cool in the pan 5 minutes.
  10. Remove the bread onto a wire rack and allow to cool for about 25-30 minutes.
  11. Store in a airtight container or a larger baggie.
  12. No need to refrigerate.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 207Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 31mgSodium 199mgCarbohydrates 33gFiber 1gSugar 16gProtein 4g

 

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