Something about the colder temperature of winter really sends me into the kitchen a lot lately. Does anyone else just love baking this time of year? It makes me feel so productive, relaxes me, and I get to enjoy amazing baked goods for so much cheaper than my local cafe. Win!
I had some ladies over for book club recently and made scones & this zucchini bread. Aren’t the scones gorgeous?
I mostly followed this recipe. I would definitely make them again, but trust me, you do not want to know how much butter went in them! 😉
I don’t really consider zucchini bread anything all that special. I actually much prefer banana bread or pumpkin bread. But everyone seems to gobble this down any time I make it, so it must be a keeper.
CLASSIC ZUCCHINI BREAD
This is very easy to make. Baking it for almost an hour is the hardest part!
Yields 1 loaf or approximately 10-12 slices
- 1 cup white flour
- 1/2 cup whole wheat flour
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1 cup sugar
- 1 medium to large zucchini, shredded
- 1 egg
- 1 1/2 tsp. vanilla extract
- 1/2 cup vegetable oil
1. Preheat oven to 350 degrees.
2. In a large bowl, combine all dry ingredients and mix until combined. Add egg, oil, vanilla, and shredded zucchini on top and mix.
3. Grease a glass or metal loaf pan. Pour batter into pan, smoothing out top of loaf so it will cook evenly.
4. Bake for 50-55 minutes or until a toothpick comes out clean. Let bread sit in pan for 30 minutes before transferring to a wire rack or plate.
Best served warm and with butter on top, in my opinion. This bread turned out really moist in the center but crispy and crunchy on the outside without getting burned. So good!
Questions for You:
- What’s your favorite quick bread recipe?
- Do you bake or cook more in the winter?