• Deborah Verga

Verga's Zucchini Bread

Every Christmas we take a day and crank out loaf after loaf of our Zucchini Bread! It's one of our holiday traditions!


And there is seriously nothing better on Christmas morning than a slice of this zucchini bread with a mug of delicious, hot, coffee!


But it's not just for Christmas! Come June and we're craving it.


So today I'm going to share my recipe with you!


It's super easy and super delicious!


And, you can jazz it up by adding nuts to it, if you'd like!




PRINT OUT: VERGA'S ZUCCHINI BREAD

Verga's Zucchini Bread
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Verga's Zucchini Bread


Ingredients

  • 2 cups finely chopped zucchini (skin on)

  • 1 cup vegetable oil

  • 1/2 cup white sugar

  • 3 eggs

  • 3 teaspoons vanilla

  • 3 ½ cups flour

  • 1 ½ teaspoons baking powder

  • 1 teaspoon baking soda

  • 2 teaspoons cinnamon

  • 1 teaspoon salt

  • 2 - 9x5 loaf pans

  • Cooking spray

  • Stand Mixer (or 2 large mixing bowls & a wooden spoon)


Directions


Preheat your oven to 350 ° F


Spray both loaf pans with cooking spray. Set aside.


Dry Ingredients: In your 1st bowl add all of your dry ingredients (except sugar): flour, baking powder, baking soda, cinnamon, & salt. Mix together by hand.


Wet Ingredients: In your 2nd bowl (the one you attach to your stand mixer) add all of your wet ingredients: zucchini, eggs, vanilla & vegetable oil. Also add your sugar here. Turn your stand mixer on low and gently beat together your wet ingredients.


Slowly add in your dry ingredients and increase the mix speed as the dough becomes thicker.

Make sure it's thoroughly mixed.

Spoon out evenly between both pans.


Bake at 350 ° F for 40-60 minutes (depending on your oven and your elevation). At 4,100 feet, I bake them for 40 minutes.


Remove and let sit on cooling rack, in their pans, for about 5 minutes.




Tap pans on counter to release bread and remove. Wrap with foil. Store in fridge or freezer or dive in and enjoy!


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© 2019 Deborah Verga