How do I know when my zucchini bread is done?

The best way to tell if your zucchini bread is done is by sticking a toothpick into the centre of the bread. If it comes out clean then the bread is done. If the batter is still clinging to the toothpick it needs to go back in the oven. Zucchini bread can differ in bake time as not all zucchinis have the same moisture level.

Should I squeeze out my grated zucchinis for my bread?

This depends on how juicy your zucchinis are. Some recipes will specify to use a cheesecloth and squeeze out excess water from the zucchinis and some pass right by it. I like to leave the extra water as it creates more moisture within the bread. But if the zucchinis are really wet a little squeeze can't hurt.

Can you freeze zucchini bread?

Yes, zucchini bread freezes well. Place the bread in an airtight container or wrap it in plastic wrap and place in a freezer bag and freeze for up to 2 months. Let bread come to room temperature before serving or reheat individual slices in the microwave.

What is the best way to grate zucchini?

The best way to grate a zucchini is with a box grater using the larger holes. You can also use a food processor to quickly grate a zucchini.

Zucchini Bread

Print Recipe

★★★★★

5 from 2 reviews

This zucchini bread is a simple and easy recipe that makes up a moist, nutty flavoured bread; perfect for a morning snack!

Author: Alie Romano
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Yield: 1 loaf 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Units Scale

2 cups all-purpose flour
2/3 cups packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup chopped walnuts
2 cups packed grated zucchini (about 1 large zucchini or 2 small ones)
1/2 cup unsalted butter, melted
1/2 cup milk, at room temperature
2 eggs, at room temperature

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Instructions

Preheat oven to 350˚F. Line a loaf pan with parchment paper and set aside.
In a bowl whisk together flour, brown sugar, baking powder, soda, cinnamon, salt and chopped walnuts, set aside.
In a separate bowl mix together, grated zucchini, melted butter, milk, and eggs.
Add your wet ingredients to your dry and lightly mix until just combined (do not overmix).
Pour batter into prepared loaf pan and bake in the centre of the oven for approx. 45-55 minutes or until a toothpick inserted in the centre comes out clean.
Let the loaf cool in the pan for another 15 minutes.

Notes

Add chocolate chips, orange zest, lemon or icing for extra pizazz!
Bread freezes well, when stored in an airtight container.

Nutrition

Serving Size: 1 serving of 12
Calories: 259
Sugar: 8.9g
Sodium: 229mg
Fat: 15g
Saturated Fat: 5.6g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 26.6g
Fiber: 1.6g
Protein: 6.2g
Cholesterol: 48mg

Keywords: Zucchini Bread, Zucchini Loaf, Snack, Breakfast, Quick Bread

Find it online: https://bakingforfriends.com/zucchini-bread/