allrecipes zucchini bread recipe

Written ByJenny Smyth Posted on
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The Best allrecipes zucchini bread recipe

Allrecipes zucchini bread recipe is a family favorite in our household. This recipe has been passed down for generations and is a perfect blend of moist and flavorful zucchini with a hint of cinnamon and nutmeg. It is a great way to use up zucchini from the garden or farmers market.

The best part is that it is simple to make and does not require any special equipment. My kids love it because it is not too sweet and has a nice texture. It is a perfect snack for them after school or a quick breakfast on the go.

I also love that it is a healthier option compared to other baked goods. It is made with whole wheat flour and has a good amount of fiber and nutrients from the zucchini. It is a great recipe to make for family gatherings or potlucks.

The bread is moist and tender with a slight crunch from the walnuts on top. It is a versatile recipe that can be enjoyed at any time of the day. It is a great way to incorporate vegetables into your diet without compromising on taste.

It is a perfect recipe for an occasional treat or a daily snack.

Allrecipes Zucchini Bread

4.6 from 574 votes

This moist and flavorful zucchini bread is perfect for breakfast or a snack. It is made with whole wheat flour and is packed with nutrients from the zucchini.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 12Cuisine: InternationalCalories: 190 kcal

🥘Ingredients

For the Batter

1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1/2 cup chopped walnuts

For the Topping

1/4 cup chopped walnuts

👨‍🍳Directions

1Preheat the oven to 325°F.
2Grease and flour a 9×5-inch loaf pan
3In a large mixing bowl, combine the whole wheat flour, all-purpose flour, white sugar, brown sugar, cinnamon, baking soda, nutmeg, and salt.
4Mix well until all the ingredients are evenly distributed.
5Make a well in the center of the dry ingredients.
6In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
7Pour the wet ingredients into the well of the dry ingredients and stir until just combined.
8Fold in the grated zucchini and 1/2 cup of chopped walnuts.
9Be careful not to overmix the batter.
10Pour the batter into the prepared loaf pan and smooth the top with a spatula.
11Sprinkle the remaining 1/4 cup of chopped walnuts on top of the batter.
12Place the loaf pan in the preheated oven and bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
13The top of the bread should be golden brown and firm to the touch.
14Remove the bread from the oven and let it cool in the pan for 10 minutes.
15After 10 minutes, remove the bread from the pan and let it cool completely on a wire rack.
16This will allow the bread to cool evenly and prevent it from becoming soggy.
17Once the bread is completely cooled, slice it and serve it with a cup of coffee or tea.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Loaf pan
Measuring cups and spoons
Grater
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 190 kcal🧈Total Fat: 11g💛Saturated Fat: 1.5g❤️Cholesterol: 20mg🧂Sodium: 200mg🌾Total Carbs: 22g🥦Dietary Fiber: 2g🍬Sugars: 12g🥩Protein: 3g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

This zucchini bread recipe is a family favorite and a great way to use up zucchini from the garden or farmers market. It is a versatile recipe that can be enjoyed at any time of the day. It is a perfect recipe for an occasional treat or a daily snack. It is a great way to incorporate vegetables into your diet without compromising on taste. It is a perfect recipe for family gatherings or potlucks.

The bread is moist and tender with a slight crunch from the walnuts on top. It is a great recipe to make ahead of time and freeze for later. It is a perfect recipe for an occasional treat or a daily snack. The bread can be stored in an airtight container at room temperature for up to 5 days. If you want to keep it longer, you can freeze it for up to 3 months.

To reheat, simply thaw it overnight in the refrigerator and then reheat it in the oven at 350°F for 10-15 minutes. It is a perfect recipe for family gatherings or potlucks. The bread is moist and tender with a slight crunch from the walnuts on top. It is a perfect recipe for an occasional treat or a daily snack. It is a perfect recipe for family gatherings or potlucks.

The bread is moist and tender with a slight crunch from the walnuts on top. It is a great way to incorporate vegetables into your diet without compromising on taste.

❓ Frequently Asked Questions About Allrecipes Zucchini Bread

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can use all-purpose flour instead of whole wheat flour. The bread may have a slightly different texture and flavor, but it will still be delicious.

Can I add chocolate chips to the bread?

Yes, you can add chocolate chips to the bread. They will add a nice sweetness and texture to the bread.

Can I freeze the zucchini bread?

Yes, you can freeze the zucchini bread. Wrap the bread tightly in plastic wrap and then in foil. Store it in the freezer for up to 3 months. When you are ready to eat it, thaw it overnight in the refrigerator and then reheat it in the oven at 350°F for 10-15 minutes.

Can I use a different type of oil?

Yes, you can use a different type of oil. Olive oil, coconut oil, or canola oil can be used as a substitute for vegetable oil.

Can I make this bread in a muffin tin?

Yes, you can make this bread in a muffin tin. Pour the batter into greased muffin cups and bake at 350°F for 20-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean. The baking time may vary depending on the size of the muffin tin and the oven temperature. You will get about 12 muffins.

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