There’s just something dreamy about the aroma of warm zucchini bread fresh from the oven. Maybe it’s because zucchini bread is just the kind of comfort food that a grandma would lovingly bake and have ready for the family at breakfast time. Grandma was certainly on to something. Zucchini bread is not only inexpensive, but it is easy to make, especially with this simple and straightforward recipe.
Zucchini bread is a quick bread, which means it uses chemical leaveners such as baking powder and baking soda rather than yeast. Consequently, there’s no proofing of dough or complicated rise times. Making zucchini bread is more like making a cake than it is like making bread. If you are particularly tricky, you could slice off a piece and tell the kids that it’s cake. They’ll totally believe you and will certainly never guess that it has zucchini in it!
Preheat the oven to 350 degrees. Grease and flour two 8 x 4-inch loaf pans. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda and ground cinnamon. Set aside.
In the bowl of a stand mixer, add the eggs, oil, sugar, vanilla and lemon zest. Mix on medium speed until fully incorporated, scraping down the bowl as necessary.
In batches, add the flour mixture. Do not over-mix.
Remove the mixing bowl from the stand and stir in the zucchini and nuts by hand.
Pour the batter into the prepared loaf pans and bake for 50-60 minutes or until a cake tester stuck in the middle of the bread comes out clean.
Let cool on the counter for 10 minutes before removing from the pan.
Zucchini bread is ideal for breakfast or brunch but also makes a fine snack anytime of the day. For brunch, slice up the loaf and neatly arrange the slices in a cloth-lined basket. Serve with softened butter or honey butter for even more flavor.
Share, Pin, Email and Print