Zucchini makes a wonderful addition to quick breads and muffins because its delicate taste does not overpower the sweetness of these baked goods. When made properly, zucchini bread has a nicely browned exterior and a light, moist interior. In this recipe, the milk helps produce this sought-after moist interior. Many recipes for zucchini bread are complicated, requiring you to cream the butter and sugar and to separate and beat the eggs. This simple recipe requires only one bowl and no complicated techniques.
Things You'll Need
Preheat your oven to 350 degrees Fahrenheit and grease the bottoms of your loaf pans. You do not need to grease the sides.
Mix your zucchini, eggs, butter, milk, sugar and vanilla extract in your large mixing bowl.
Add the remaining ingredients. Stir briefly until the flour is moist but still a bit lumpy. Do not mix the batter until it’s completely smooth. This will result in tough, chewy bread.
Pour the batter into your loaf pans and bake for approximately one hour. Let the zucchini bread cool for 15 minutes before serving.
Dress up your zucchini bread by adding nuts or seeds. Good choices include cashews, walnuts and sunflower seeds. Add 1/2 cup of your chosen nut or seed just before you pour the batter in to the loaf pans.
References and Resources“How to Cook Everything Vegetarian”; Mark Bittman; 2007
“Betty Crocker Cookbook, Heart Health Edition”; Betty Crocker; 2007