Easy Zucchini Bread Recipe – A Beautiful Message
This is how I like to make zucchini bread. There are about a million different variations—some people like all zucchini and not carrots. I like them both. Some people add chocolate, some don’t. I do. Walnuts? Right. Raisins? No, thanks.
I’ve been making this easy and moist zucchini bread recipe for years and recently updated the photos here on our blog. Interesting!
Zucchini Bread Ingredients:
- Zucchini – (obviously)
- Carrots – add sweetness and texture
- Egg
- Street
- Butter
- Vanilla essential oil
- All-purpose powder
- Cinnamon – more flavor!
- Baking Soda & Salt – for our quick leavening agent
- Walnuts – chopped
- Chocolate Chips – optional, but I always add them
Do you have to peel zucchini to make zucchini bread?
No. You just need to wash the zucchini and then thinly slice it. The only part you may need to remove is the top steam. Zucchini can be used whole, unlike carrots, which should be peeled before slicing.
It’s okay if your zucchini is watery—this will add moisture to the bread.
Serve warm with just a little butter on top. Yum! Interesting. so so. Emma
Easy Zucchini Bread Recipe
Quick and easy bread recipe with zucchini and carrots
-
first
Cup
zucchini
grease -
Cup
carrot
peel and grate -
Cup
butter
melting -
Cup
White sugar -
Cup
Brown sugar -
2
egg -
first
teaspoon
vanilla essential oil -
1
glass
all-purpose flour -
first
teaspoon
Cinnamon -
teaspoon
baking soda -
teaspoon
Salt -
Cup
Walnuts
chopped -
Cup
chocolate semisweet chips
optional -
Cup
turbinado road
optional
-
Grate zucchini and carrots.
-
Stir together the zucchini, carrots, cooled (melted) butter, sugar, eggs, and vanilla.
-
In another bowl, whisk together flour, cinnamon, baking soda, and salt.
-
Combine dry ingredients with zucchini mixture. Stir until just combined.
-
Then, add in the walnuts and chocolate, if using.
-
Pour batter into butter baking dish. Sprinkle turbinado sugar on top (optional).
-
Bake at 325°F for 60 minutes until toothpick comes out clean.
-
Let cool before removing from pan.
Credit // Author and Photography: Emma Chapman.