How to Make Zucchini Bread from Scratch

Moist and packed with nutrients, zucchini bread is surprisingly uncomplicated, and can easily be made at home. In addition, it is a great way to get your family to eat vegetables. Make zucchini bread from scratch with your kids as a fun, bread-baking activity, or whip up a loaf yourself, by following a simple, no-fuss recipe.

Prep time: 20 min
Cook time: 1 hour
Total time: 1 hour and 20 min
Yield: Makes two loaves
Utensils: Two 8 x 4 inch bread tins or pans, medium-sized bowl, baking sheet, measuring cups, spoon and serving plates.

Ingredients:
All-purpose flour: 3 cups
Salt: 1 teaspoon
Baking soda: 1 teaspoon
Baking powder: 1 teaspoon
Ground cinnamon: 3 teaspoons
Eggs: 3
Vegetable oil: 1 cup
White sugar: 2 1/4 cups
Vanilla extract: 3 teaspoons
Grated zucchini: 2 cups
Chopped walnuts: 1 cup

Instructions

  • 1

    Start by preparing the pans in which you plan to bake your bread – you will need two 8 x 4 inch bread tins or pans. Grease these - use butter, oil, whatever you prefer (as long as it has a mild unobtrusive smell and taste), and then sprinkle on a light dusting of flour (this will help prevent the bread from sticking to the pan, and allow it to come out clean).

    Image courtesy: simplyscratch.com

  • 2

    Next, preheat your oven to around 325 degrees F (165 degrees C), to make sure it is ready when you slide the cake tins into the oven later on.

  • 3

    Now, start working on the batter for the bread. In one medium-sized bowl, combine the flour, salt, baking powder, soda, and cinnamon – make sure you sift these before you add them in, in order to avoid any lumps.

    Image courtesy: flickr.com

  • 4

    Then, take another bowl (a large one this time), and add in the eggs, oil, vanilla, and sugar. Use a whisk or an electric beater to beat and cream them together. Once they are completely amalgamated, pour in the dry ingredients you combined earlier, and mix it all together, beating thoroughly.

    Image courtesy: localfoods.about.com

  • 5

    After all this is combined, toss in the grated zucchini (for best results, grate fresh zucchini yourself, instead of using frozen or pre-grated zucchini) and the walnuts – stir them in gently until they are spread out throughout the entire mixture.

    Image courtesy: gardenofeatingblog.blogspot.com

  • 6

    Pour the batter into the pans you prepped earlier, and slide these into the oven. Bake for around 40 to 60 minutes – you will know it is done when any tester inserted into the centre of the loaves comes out clean and dry.

    Image courtesy: pinchmysalt.com

  • 7

    Once they are done, take them out and place them on a wire rack to cool – this should take around 20 minutes. Then, remove the loaves from the pan, and allow them to cool completely before slicing and serving.

    Image courtesy: smittenkitchen.com

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