This Zucchini Bread is a fast one bowl recipe that makes a lovely breakfast, dessert, or after school snack.
Hi Bold Bakers!
Let’s face it, getting in all of your veggies is hard. You know what makes it easier? When you get them in a cake! My Favorite Zucchini Bread recipe is a wholesome, stick-to-your-ribs kind of bread, made moist and nutritious throughout thanks to lovely, fresh, grated zucchini.
How To Make My Favorite Zucchini Bread
My Favorite Zucchini bread starts with fresh grated zucchini, of course. Zucchini’s neutral flavor is great for baking, even though some of you might worry about how this vegetable will taste in a cake, I promise, all you’re left with is an extra moisture cake and great texture. From there this cake is a super simple combination or flour, sugar, oil, egg and a dash of spicy cinnamon.
After this bread bakes I glaze it with my classic maple glaze. This extra sweetness really takes the zucchini bread to the next level. Who could resist a warm slice of freshly baked zucchini bread with a maple glaze? No one!
My Favorite Zucchini Bread will surely become one of your families favorite! Recipe below!
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- 2 cups (16oz/450g) zucchini, grated
- 1 1/2 cup (7 1/2oz/213g) all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (8oz/225g) sugar
- 2 eggs, room temperature
- 1/2 cup (4floz/115ml) vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup (1oz/28g) powdered sugar, sifted
- 1 teaspoon milk
- 1 teaspoon vanilla extract (optional)
Preheat the oven to 350oF (180oC) then grease and line a 9 x 5 inch loaf tin. Set aside
Using a large box grater, grate 2 large zucchinis.
In a large bowl combine the flour, cinnamon, baking powder, baking soda and sugar and set aside,
In a jug mix together the oil, eggs, vanilla and grated zucchini.
Add the wet ingredients into the dry ingredients and mix until just combined.
Transfer the batter to the loaf tin and bake for 45-55 minutes. The bread is done when a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool.
As the bread cools, make your glaze: In a small bowl combine the milk, powdered sugar and vanilla and mix until the sugar is fully dissolved.
Generously pour the glaze over the zucchini bread and let it set, about 30 minutes to set. Cut into slices and enjoy!
Cover and store the bread at room temperature for up to 3 days.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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