Nut-Free Zucchini Bread Recipe
A simple and yummy zucchini bread recipe. One of my favorite desserts from childhood. Not excessively sweet, and perfect for dessert. And no nuts!
Equipment
- 1 loaf pan
- Measuring cups
- Measuring spoons
- 1 food/cheese grater
- 2 Mixing bowls
- 2 mixing spoons
- 1 fork or toothpick(s)
Ingredients
- 2 cups zucchini approx. 2 medium sized zucchinis
- 3 large eggs
- 2 cups granulated sugar or 1:1 brown and granulated sugar
- 3 cups flour, leveled Either 3 cups of all-purpose flour, OR 2 cups wheat flour, 1 cup all purpose.
- 1 cup vegetable oil
- 1 tsp salt
- 2 tsp vanilla extract
- ½ tsp cinnamon
- 1 tsp nutmeg
- 1 tsp baking soda
- ½ tsp baking powder
- cooking spray or butter or parchment paper
Instructions
- Take out all of your ingredients and tools.
Wet Ingredients
- Crack 3 eggs into a mixing bowl. Beat the eggs until foamy.
- Measure and add the vegetable oil and vanilla extract to the bowl with the eggs. Mix together and place the bowl to the side.
Dry Ingredients
- Take the second mixing bowl, measure and add these ingredients: sugar, flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Mix thoroughly.
Making the Batter
- Add the wet ingredients to the dry ingredients. Mix thoroughly. The resulting batter should have a thick consistency.
- With one bowl now free, grate 2 cups of zucchini into a mixing bowl. Lightly pat the zucchini with a paper towel to draw out excess moisture. Then add the zucchini to the other bowl to create the final batter. Mix thoroughly.
Prepare for Baking
- Pre-heat the oven to 350℉ (~180℃).
- Lubricate the baking pan using cooking spray or butter, or line it with parchment paper. Then pour the batter into the pan. Grab the pan on the sides, pick it up and tap it onto the countertop a few times to bring out excess air bubbles.
- Bake the mixture for 45-60 minutes, or until the middle comes out clean when poked (use a fork or toothpick). Start frequent checks on the bread around the 40 minute mark to make sure it will not over-bake.
Ta-da!
- The bread is done! Let cool at least 20 minutes before eating.
- Store the leftover loaf/slices into a bread box. This recipe typically keeps for 4-6 days at room temperature, or can be frozen for up to 3 months.
Notes
- Peeling the zucchini is not necessary, though deciding to do so will not affect the final dish.
- Do NOT overly mix the batter, or the bread will be chewy. Mix just enough to evenly combine the ingredients.
- Exceedingly finely grated zucchini will result in an exceedingly long baking time. I recommend patting the grated zucchini with a paper towel before mixing with the batter.