This truly is the best zucchini bread. The original source is unknown, but my mother learned it from her mother, and I’ve been passing it along as well, baking it with my children, who have called it “bikini” bread, for years. I love serving this zucchini bread when entertaining — it’s as delicious for mid-morning brunch as for afternoon tea all summer long.
In sum, it’s a classic quick bread made with both brown sugar and white, eggs and oil, and a heap of zucchini. It comes together in under 10 minutes and freezes beautifully. What’s more? It can also be turned into muffins or baked in four mini loaf pans, which make great holiday gifts.
Finally, The Kitchn , a favorite website, declared this recipe the best in a contest with four widely adored zucchini bread recipes. I know you’ll love it, too.
PS: ALL the zucchini recipes right here → Zucchini
PPS: The Best-Ever Banana Bread .
How to Make Zucchini Bread, Step by Step
First, gather your ingredients:
Grate a couple of zucchini. You can use as much as a pound of grated zucchini:
Stir together the dry ingredients. Stir together the wet ingredients.
Toss the zucchini with the dry ingredients.
Add the wet ingredients.
Transfer to a loaf pan.
Bake until golden and cooked through.
Let cool completely before slicing.
You can bake the bread in four mini loaf pans as well, which is so nice for gift giving.
Description
Notes:
For best results, use a scale to measure ( this one is reasonably priced ).
Loaf pans come in all different sizes. I love these Chicago Metallic standard 8.5 x 4.5-inch loaf pans and these Chicago Metallic mini loaf pans , which are so handy to have on hand around the holidays. If you use as much as a pound of zucchini, I highly recommend baking this bread in a 10×5-inch baking pan — it’s only slightly larger than the 8.5×4.5-inch pan, but it makes a difference. My quick breads bake so much more evenly in this larger-size pan.
To freeze: Be sure to let the zucchini bread cool completely. Wrap in wax paper; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature.
To make muffins: Simply, line a 12-cup muffin pan with liners or grease with butter or nonstick spray. Fill cups no more than two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
Gluten-Free Variations: Many commenters have had success using gluten-free mixes such as Bob’s Red Mill and Cup4Cup.
Other Variations: Add up to 1 cup of chocolate chips and 1.5 cups of chopped, toasted nuts such as walnuts, pecans, or almonds.
a scant 2 cups ( 227 grams ) all-purpose flour (see notes above)
¾ teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon cinnamon, optional
1 teaspoon kosher salt
1 cup light ( 200 grams ) brown sugar
½ cup ( 100 grams ) granulated sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 eggs, lightly beaten
2½ cups ( 340 to 453 grams) grated zucchini
- Preheat the oven to 350˚F. Grease a 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using as much as a pound of zucchini (see notes above). For easy removal, line the pan with a sheet of parchment paper that hangs over the edges.
- Whisk together first five ingredients. In a separate bowl, whisk remaining ingredients except zucchini. Add zucchini to the flour mixture and toss to coat. Add dry to wet and stir till until combined. Pour into pan. Bake until toothpick comes out clean, about 45 minutes to 1 hour. If you have an instant read thermometer, it should register 205ºF or above. ( Note: Every oven is different, and different pans conduct heat differently — be patient with the cooking. It may take 20-30 minutes more. With the longer cooking time, the bread shouldn’t burn, but if you are noticing the bread getting too brown, cover it with foil. )
- Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
This truly is the best zucchini bread. The original source is unknown, but my mother learned it from her mother, and I’ve been passing it along as well, baking it with my children, who have called it “bikini” bread, for years. I love serving this zucchini bread when entertaining — it’s as delicious for mid-morning brunch as for afternoon tea all summer long.
In sum, it’s a classic quick bread made with both brown sugar and white, eggs and oil, and a heap of zucchini. It comes together in under 10 minutes and freezes beautifully. What’s more? It can also be turned into muffins or baked in four mini loaf pans, which make great holiday gifts.
Finally, The Kitchn , a favorite website, declared this recipe the best in a contest with four widely adored zucchini bread recipes. I know you’ll love it, too.
PS: ALL the zucchini recipes right here → Zucchini
PPS: The Best-Ever Banana Bread .
How to Make Zucchini Bread, Step by Step
First, gather your ingredients:
Grate a couple of zucchini. You can use as much as a pound of grated zucchini:
Stir together the dry ingredients. Stir together the wet ingredients.
Toss the zucchini with the dry ingredients.
Add the wet ingredients.
Transfer to a loaf pan.
Bake until golden and cooked through.
Let cool completely before slicing.
You can bake the bread in four mini loaf pans as well, which is so nice for gift giving.
Description
Notes:
For best results, use a scale to measure ( this one is reasonably priced ).
Loaf pans come in all different sizes. I love these Chicago Metallic standard 8.5 x 4.5-inch loaf pans and these Chicago Metallic mini loaf pans , which are so handy to have on hand around the holidays. If you use as much as a pound of zucchini, I highly recommend baking this bread in a 10×5-inch baking pan — it’s only slightly larger than the 8.5×4.5-inch pan, but it makes a difference. My quick breads bake so much more evenly in this larger-size pan.
To freeze: Be sure to let the zucchini bread cool completely. Wrap in wax paper; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature.
To make muffins: Simply, line a 12-cup muffin pan with liners or grease with butter or nonstick spray. Fill cups no more than two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
Gluten-Free Variations: Many commenters have had success using gluten-free mixes such as Bob’s Red Mill and Cup4Cup.
Other Variations: Add up to 1 cup of chocolate chips and 1.5 cups of chopped, toasted nuts such as walnuts, pecans, or almonds.
a scant 2 cups ( 227 grams ) all-purpose flour (see notes above)
¾ teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon cinnamon, optional
1 teaspoon kosher salt
1 cup light ( 200 grams ) brown sugar
½ cup ( 100 grams ) granulated sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 eggs, lightly beaten
2½ cups ( 340 to 453 grams) grated zucchini
- Preheat the oven to 350˚F. Grease a 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using as much as a pound of zucchini (see notes above). For easy removal, line the pan with a sheet of parchment paper that hangs over the edges.
- Whisk together first five ingredients. In a separate bowl, whisk remaining ingredients except zucchini. Add zucchini to the flour mixture and toss to coat. Add dry to wet and stir till until combined. Pour into pan. Bake until toothpick comes out clean, about 45 minutes to 1 hour. If you have an instant read thermometer, it should register 205ºF or above. ( Note: Every oven is different, and different pans conduct heat differently — be patient with the cooking. It may take 20-30 minutes more. With the longer cooking time, the bread shouldn’t burn, but if you are noticing the bread getting too brown, cover it with foil. )
- Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
This truly is the best zucchini bread. The original source is unknown, but my mother learned it from her mother, and I’ve been passing it along as well, baking it with my children, who have called it “bikini” bread, for years. I love serving this zucchini bread when entertaining — it’s as delicious for mid-morning brunch as for afternoon tea all summer long.
In sum, it’s a classic quick bread made with both brown sugar and white, eggs and oil, and a heap of zucchini. It comes together in under 10 minutes and freezes beautifully. What’s more? It can also be turned into muffins or baked in four mini loaf pans, which make great holiday gifts.
Finally, The Kitchn , a favorite website, declared this recipe the best in a contest with four widely adored zucchini bread recipes. I know you’ll love it, too.
PS: ALL the zucchini recipes right here → Zucchini
PPS: The Best-Ever Banana Bread .
How to Make Zucchini Bread, Step by Step
First, gather your ingredients:
Grate a couple of zucchini. You can use as much as a pound of grated zucchini:
Stir together the dry ingredients. Stir together the wet ingredients.
Toss the zucchini with the dry ingredients.
Add the wet ingredients.
Transfer to a loaf pan.
Bake until golden and cooked through.
Let cool completely before slicing.
You can bake the bread in four mini loaf pans as well, which is so nice for gift giving.
Description
Notes:
For best results, use a scale to measure ( this one is reasonably priced ).
Loaf pans come in all different sizes. I love these Chicago Metallic standard 8.5 x 4.5-inch loaf pans and these Chicago Metallic mini loaf pans , which are so handy to have on hand around the holidays. If you use as much as a pound of zucchini, I highly recommend baking this bread in a 10×5-inch baking pan — it’s only slightly larger than the 8.5×4.5-inch pan, but it makes a difference. My quick breads bake so much more evenly in this larger-size pan.
To freeze: Be sure to let the zucchini bread cool completely. Wrap in wax paper; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature.
To make muffins: Simply, line a 12-cup muffin pan with liners or grease with butter or nonstick spray. Fill cups no more than two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
Gluten-Free Variations: Many commenters have had success using gluten-free mixes such as Bob’s Red Mill and Cup4Cup.
Other Variations: Add up to 1 cup of chocolate chips and 1.5 cups of chopped, toasted nuts such as walnuts, pecans, or almonds.
a scant 2 cups ( 227 grams ) all-purpose flour (see notes above)
¾ teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon cinnamon, optional
1 teaspoon kosher salt
1 cup light ( 200 grams ) brown sugar
½ cup ( 100 grams ) granulated sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 eggs, lightly beaten
2½ cups ( 340 to 453 grams) grated zucchini
- Preheat the oven to 350˚F. Grease a 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using as much as a pound of zucchini (see notes above). For easy removal, line the pan with a sheet of parchment paper that hangs over the edges.
- Whisk together first five ingredients. In a separate bowl, whisk remaining ingredients except zucchini. Add zucchini to the flour mixture and toss to coat. Add dry to wet and stir till until combined. Pour into pan. Bake until toothpick comes out clean, about 45 minutes to 1 hour. If you have an instant read thermometer, it should register 205ºF or above. ( Note: Every oven is different, and different pans conduct heat differently — be patient with the cooking. It may take 20-30 minutes more. With the longer cooking time, the bread shouldn’t burn, but if you are noticing the bread getting too brown, cover it with foil. )
- Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
This truly is the best zucchini bread. The original source is unknown, but my mother learned it from her mother, and I’ve been passing it along as well, baking it with my children, who have called it “bikini” bread, for years. I love serving this zucchini bread when entertaining — it’s as delicious for mid-morning brunch as for afternoon tea all summer long.
In sum, it’s a classic quick bread made with both brown sugar and white, eggs and oil, and a heap of zucchini. It comes together in under 10 minutes and freezes beautifully. What’s more? It can also be turned into muffins or baked in four mini loaf pans, which make great holiday gifts.
Finally, The Kitchn , a favorite website, declared this recipe the best in a contest with four widely adored zucchini bread recipes. I know you’ll love it, too.
PS: ALL the zucchini recipes right here → Zucchini
PPS: The Best-Ever Banana Bread .
How to Make Zucchini Bread, Step by Step
First, gather your ingredients:
Grate a couple of zucchini. You can use as much as a pound of grated zucchini:
Stir together the dry ingredients. Stir together the wet ingredients.
Toss the zucchini with the dry ingredients.
Add the wet ingredients.
Transfer to a loaf pan.
Bake until golden and cooked through.
Let cool completely before slicing.
You can bake the bread in four mini loaf pans as well, which is so nice for gift giving.
Description
Notes:
For best results, use a scale to measure ( this one is reasonably priced ).
Loaf pans come in all different sizes. I love these Chicago Metallic standard 8.5 x 4.5-inch loaf pans and these Chicago Metallic mini loaf pans , which are so handy to have on hand around the holidays. If you use as much as a pound of zucchini, I highly recommend baking this bread in a 10×5-inch baking pan — it’s only slightly larger than the 8.5×4.5-inch pan, but it makes a difference. My quick breads bake so much more evenly in this larger-size pan.
To freeze: Be sure to let the zucchini bread cool completely. Wrap in wax paper; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature.
To make muffins: Simply, line a 12-cup muffin pan with liners or grease with butter or nonstick spray. Fill cups no more than two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
Gluten-Free Variations: Many commenters have had success using gluten-free mixes such as Bob’s Red Mill and Cup4Cup.
Other Variations: Add up to 1 cup of chocolate chips and 1.5 cups of chopped, toasted nuts such as walnuts, pecans, or almonds.
a scant 2 cups ( 227 grams ) all-purpose flour (see notes above)
¾ teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon cinnamon, optional
1 teaspoon kosher salt
1 cup light ( 200 grams ) brown sugar
½ cup ( 100 grams ) granulated sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 eggs, lightly beaten
2½ cups ( 340 to 453 grams) grated zucchini
- Preheat the oven to 350˚F. Grease a 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using as much as a pound of zucchini (see notes above). For easy removal, line the pan with a sheet of parchment paper that hangs over the edges.
- Whisk together first five ingredients. In a separate bowl, whisk remaining ingredients except zucchini. Add zucchini to the flour mixture and toss to coat. Add dry to wet and stir till until combined. Pour into pan. Bake until toothpick comes out clean, about 45 minutes to 1 hour. If you have an instant read thermometer, it should register 205ºF or above. ( Note: Every oven is different, and different pans conduct heat differently — be patient with the cooking. It may take 20-30 minutes more. With the longer cooking time, the bread shouldn’t burn, but if you are noticing the bread getting too brown, cover it with foil. )
- Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
Description
Notes:
For best results, use a scale to measure ( this one is reasonably priced ).
Loaf pans come in all different sizes. I love these Chicago Metallic standard 8.5 x 4.5-inch loaf pans and these Chicago Metallic mini loaf pans , which are so handy to have on hand around the holidays. If you use as much as a pound of zucchini, I highly recommend baking this bread in a 10×5-inch baking pan — it’s only slightly larger than the 8.5×4.5-inch pan, but it makes a difference. My quick breads bake so much more evenly in this larger-size pan.
To freeze: Be sure to let the zucchini bread cool completely. Wrap in wax paper; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature.
To make muffins: Simply, line a 12-cup muffin pan with liners or grease with butter or nonstick spray. Fill cups no more than two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
Gluten-Free Variations: Many commenters have had success using gluten-free mixes such as Bob’s Red Mill and Cup4Cup.
Other Variations: Add up to 1 cup of chocolate chips and 1.5 cups of chopped, toasted nuts such as walnuts, pecans, or almonds.
a scant 2 cups ( 227 grams ) all-purpose flour (see notes above)
¾ teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon cinnamon, optional
1 teaspoon kosher salt
1 cup light ( 200 grams ) brown sugar
½ cup ( 100 grams ) granulated sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 eggs, lightly beaten
2½ cups ( 340 to 453 grams) grated zucchini
- Preheat the oven to 350˚F. Grease a 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using as much as a pound of zucchini (see notes above). For easy removal, line the pan with a sheet of parchment paper that hangs over the edges.
- Whisk together first five ingredients. In a separate bowl, whisk remaining ingredients except zucchini. Add zucchini to the flour mixture and toss to coat. Add dry to wet and stir till until combined. Pour into pan. Bake until toothpick comes out clean, about 45 minutes to 1 hour. If you have an instant read thermometer, it should register 205ºF or above. ( Note: Every oven is different, and different pans conduct heat differently — be patient with the cooking. It may take 20-30 minutes more. With the longer cooking time, the bread shouldn’t burn, but if you are noticing the bread getting too brown, cover it with foil. )
- Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
Find it online : https://alexandracooks.com/2007/07/19/zucchini-bread/
Of all the baked treats I bring my husband on our weekly weekend meetings, I think this homemade granola — maybe even more than chocolate-chip cookies and rich, fudgy brownies — makes him happiest. With a tub of this oat-, nut- and fruit-filled mix on hand, and with the barest of kitchen equipment, Ben can enjoy a homemade breakfast with little effort. Mixed with yogurt or milk, sliced bananas or peaches, blueberries or strawberries, homemade granola truly is a treat.
And as a last resort, granola also makes a fine dinner, as my high school friends — subjected to institutional dining hall food three times a day at an early age — can attest. Amazingly, they still never tire of granola and appreciate a homemade batch all the more.
This recipe has been adapted from Ina Garten’s “the bare foot contessa cookbook.” While the amounts of oil, nuts and dried fruit have been significantly changed, the proportion of the foundation — a mix of oats, sliced almonds and cococut (the secret ingredient) — remains unaltered.
Homemade Granola
4 cups (14 oz.) rolled oats 2 cups (6.5 oz.) sweetened, shredded coconut 2 cups (6.75 oz.) sliced almonds ½ cup (4 oz.) vegetable oil 2/3 cup (7.25 oz) honey 1 teaspoon vanilla extract ½ teaspoon sea salt or 1 teaspoon kosher salt
1 heaping cup (5.25 oz.) dried cherries or cranberries
candied nuts (recipe below)
Preheat the oven to 350ºF. In a large bowl, combine oats, coconut and almonds and gently stir or toss with your hands to mix well. In a small saucepan, combine oil, honey, vanilla and salt and heat for 2 to 3 minutes, stirring to emulsify slightly. Pour over the oat mixture and with a spatula stir until evenly coated. Spread onto a rimmed baking sheet and bake for 15 minutes. Remove from oven and stir well. Return to the oven and bake for 5 minutes. Stir well again. Repeat twice more until the granola is golden — be very careful at the end: The coconut will burn easily, leaving the granola with a bitter, burnt taste. Remove pan from the oven, place on a cooling rack and leave undisturbed until completely cool, at least one hour. Meanwhile prepare the nuts:
Candied Nuts: neutral oil such as canola or vegetable 1/3 cup sugar ½ teaspoon kosher salt ½ teaspoon cinnamon 1½ cups raw, unsalted cashews 1½ cups raw, unsalted almonds (skin on)
Preheat the oven to 350ºF. Oil a rimmed baking sheet.
In a small saucepan, combine sugar with ¼ cup water, the salt and cinnamon and bring to a boil. Add the nuts and let the mixture simmer for one minute, stirring constantly to coat them with the syrup. Remove the nuts with a slotted spoon and spread them on the prepared baking sheet — don’t be tempted to drizzle the excess syrup on the baking sheet as well (it will just burn). Bake for 15 minutes, stir and return to the oven until golden and crisp, about another five minutes. Remove pan from the oven and place on a cooling rack to cool, about an hour.
To finish the granola:
Using a bench scraper, carefully remove the granola from the pan and transfer to a bowl, keeping the granola in chunks as best as possible. Add the nuts to the bowl, breaking up the mass into small clusters. Add the dried fruit and toss mixture lightly to combine. Transfer to an airtight container to store.
