Hey guys. It's Sam here from Sugar Spun Run and today I'm excited to be showing
you how to make my favorite zucchini bread completely from scratch.
My mom has been making this zucchini bread recipe for years. She got it out of an old
cookbook over a decade ago, and since then we've made a few tweaks to make it
super flavorful, moist, and just absolutely perfect. This recipe is great
for using up all that zucchini that you end up with in your garden over this
summer. I really think you're going to love this one, so let's get started. Now
the first thing you want to do is pre-heat your oven to 350 degrees
Fahrenheit. Next you will need a 9 by 5 bread pan, and you'll want to go ahead
and either spray this with a baking spray, not a cooking spray, a baking spray,
or do what I've done, and generously grease it and then flour it, and make
sure you tap any excess flour out. Now we can go ahead and prep our zucchini. So
you're going to need 2 cups of grated zucchini for this recipe. That's usually
one or 2 zucchinis if they're this size. If you, if your garden's anything like
mine during the middle of the summer, you're going to get some huge zucchinis.
you might not even need to hold hold one for that. What we're gonna do is we're
going to go ahead and grate this. Like I said, you need 2 cups. You can absolutely
grate this by hand. I have a food processor that has a shred setting
and makes pretty quick work of my zucchini. So that's what I'm using today.
Now when you measure out your zucchini, you don't want to just ram it into the
cup. You don't want to really pack it in there you just need to loosely packed cups.
Alright, now set your zucchini aside because we're not going to need that
until the very end. Now we have it prepped, now let's move on to preparing
the rest of our wet ingredients. You're going to want a large bowl. Into this
bowl we are going to crack four large eggs.
Whoops get that out of there. We're going to add one cup of granulated sugar.
And one tightly packed cup of brown sugar. I really recommend using dark brown
sugar if you have it; just adds a richer flavor to the zucchini bread. You'll need
one cup of either vegetable oil or canola oil. I usually use canola oil just because that's what I keep in my pantry.
And then one and a half teaspoons of pure vanilla extract.
Stir everything together until your ingredients are completely combined.
This is looking pretty good so let's set our wet ingredients aside and now you're going to need a
separate bowl for your flour. You'll need three and a half cups of all-purpose flour for this recipe.
To the flour, we'll add one and a half teaspoons of baking soda, 3/4 teaspoon of baking
powder, one and a half teaspoons of salt, and one
and a half teaspoons of ground cinnamon. Get everything nicely stirred together.
You want all of your dry ingredients to be really well combined, and maybe use a
bigger bowl than I'm using right now. That might make it a little easier for you.
At this point we can go ahead and add our dry ingredients to our wet ingredients.
Now when you're combining you're dry and your wet ingredients, you always want to
do this part by hand, using a spoon or spatula. So never use an electric mixer
for this step. It's really important that the ingredients be completely combined,
but if you overdo it, if you just mix the batter way too much, you could end up
with a dense dry zucchini bread. So just stir until everything is completely
combined, and then no further. Once the flour is almost completely combined, now
is where we're going to want to add our shredded zucchini, and again we're going
to do this at this point instead of waiting till the very end, because we
don't want to over mix our batter. If you wanted to add any nuts this would be the
time to add those as well, about 1 cup of chopped nuts. I love using pecans, or
walnuts would be great in the zucchini bread.
Our zucchini bread batter is ready. So now we're going to pour it into our prepared pan.
Now we'll pop this in our 350 degree fahrenheit preheated oven where it's
going to need to bake for about 70 minutes. It might even need a couple more minutes.
When your zucchini bread has finished baking it should have risen
nicely. You'll probably notice some cracks on top, and the best way to test
that it's done is you're going to want to use a long wooden skewer. Now you can
use a toothpick. You just want to make sure you're getting that toothpick into
the center of the zucchini bread. We're going to insert it into the thickest
part of the bread, and when we retrieve that toothpick, or skewer it should come
out clean or with a few moist crumbs. It should not have any wet batter on it.
You should always run a knife around the outside of the loaf just to break it
away from the edge of the pan so that the sides don't stick.
Let your zucchini bread cool in its pan for about 10 to 20 minutes and then you can transfer it to a cooling rack to cool completely.
This zucchini bread will stay good for several days when stored in an airtight container, but for best results you
definitely want to serve yourself a slice while it's still warm.
We're going to leave that end piece for somebody else because I want a middle slice.
And, that is how you make my favorite moist flavorful zucchini bread. I really hope
you guys enjoy today's recipe, and if you try this one out, please leave me a
comment and let me know what you think. I always love hearing from you guys. Thank
you so much for watching and I will see you next time.
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