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Leftover zucchini in your fridge? Turn it into a fluffy bread! Check out these 20 best zucchini bread recipes by fellow food bloggers...

My Best Zucchini Bread Recipe

Looking for the best zucchini bread recipe? Here is the thing you've been searching for! How incredibly moist and fluffy this bread is…
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories per serving 372 kcal

Ingredients

  • 7 oz plain flour (200 g)
  • 7 oz fresh zucchini (200 g), grated
  • 5,5 oz brown sugar (155 g)
  • ⅔ cup vegetable oil (160 ml)
  • 1 tsp baking soda
  • a handful hazelnuts chopped
  • 2 medium eggs
  • pinch nutmeg
  • pepper
  • salt

Instructions

  1. Break the eggs in a large mixing bowl and then add the brown sugar.
  2. Whisk well into a foamy mixture. Then add the vegetable oil.

  3. Stir well. Also add the freshly grated zucchini and chopped hazelnuts.

  4. Stir well again. Then add the plain flour and baking soda. Season with a good pinch of pepper, salt and nutmeg.

  5. Firmly whisk all the ingredients into a thick and chunky cake batter. Then gently pour it in a greased loaf pan.

  6. Bake the zucchini bread in a preheated oven at 356°F (180°C) for 50 to 60 minutes. If you insert a tooth pick in the middle it should come out clean. Then remove the zucchini bread from the hot oven and let it rest and cool down in its tin. Slice it up and serve warm or cold.