Lifestyle

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!

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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

total time first hours 15 minute

  • 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

  1. Grate zucchini and carrots.

  2. Stir together the zucchini, carrots, cooled (melted) butter, sugar, eggs, and vanilla.

  3. In another bowl, whisk together flour, cinnamon, baking soda, and salt.

  4. Combine dry ingredients with zucchini mixture. Stir until just combined.

  5. Then, add in the walnuts and chocolate, if using.

  6. Pour batter into butter baking dish. Sprinkle turbinado sugar on top (optional).

  7. Bake at 325°F for 60 minutes until toothpick comes out clean.

  8. Let cool before removing from pan.

Credit // Author and Photography: Emma Chapman.



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