The Best Zucchini Bread Yeast Free + Video
The Best Zucchini Bread Yeast Free + Video
Soft and moist zucchini bread with a hint of cinnamon is delicious. It’s quick, easy and delicious!
Get the most out of your rich zucchini with this soft and delicious zucchini bread recipe (no yeast involved!). This recipe makes two loaves, one now and one later! For a more delicious sweet bread, try Blueberry Bread, Amish Friendship Bread, and Bisquick Banana Bread.
The best zucchini bread
Today, we’re sharing our favorite zucchini bread recipe (though we also love our lemon zucchini bread, which is unique in the world!)
We’ve been enjoying this recipe and its variations for as long as we can remember. This treat is especially good when there are plenty of zucchini in the garden!
Even though it’s loaded with zucchini, most kids don’t realize that zucchini bread is sweet and delicious. Kids don’t even realize they’re eating vegetables! ! This is a victory for the whole family.
How to Make Zucchini Bread
Prepare. Grease and flour two 8 x 4-inch pans. Preheat oven to 325°F (165°C).
dry ingredients. Sift together the flour, salt, baking powder, soda water, and cinnamon into a bowl.
wet ingredients. Whisk together eggs, oil, vanilla and sugar in a large bowl. Add the sifted ingredients to the creamy mixture and mix well. Add the zucchini and nuts and stir to combine. Pour the batter into the prepared pan.
tip: It’s really important to dry the grated zucchini. Once you’ve grated the zucchini, place it in a colander and let it drain off excess water for about 30 minutes before patting dry. Don’t skip this step or the zucchini bread will be too watery and won’t bake well.
bake. Bake for 55 minutes, or until a tester inserted in the center comes out clean. Cool in pan on a rack for 20 minutes. Remove bread from pan and cool completely.
notes: If you’re making this bread in a mini pan, you’ll only need to bake it for 35-40 minutes. đ
Store Information + Tips
shop This bread will keep for 1-2 days at room temperature, or about a week in the refrigerator.
As mentioned, this recipe makes 2 loaves that can be frozen for later use. Once the bread has cooled, wrap in plastic wrap and then in foil. freeze 2-3 months. Allow time to thaw before serving.
As a quick bread, this is definitely one of the best breads I’ve ever tried.It’s easy to make and you can customize it by Add different flavors like:
- Shredded coconut
- Mini Chocolate Chips
- orange or lemon peel
- or chopped walnuts.
You must be careful Don’t over mix However, once you add the flour. The final ingredients are brought together in just a few quick whisks. If you overmix you will end up with a dense loaf which is definitely not what you want.
For an easier, quicker bread recipe:
course bread
American food
Prep time 10 minutes
Cook Time 55 minutes
Total time 1 hour 5 minutes
Serving Size 16
Calories 274 kcal
by Lil’ Luna
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 2 eggs
- 1 cup vegetable oil
- 1 cup brown sugar
- 1 1/4 cups sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts optional
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Grease and flour two 8 x 4-inch pans. Preheat oven to 325°F (165°C).
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Sift together the flour, salt, baking powder, soda water, and cinnamon into a bowl.
-
Whisk together eggs, oil, vanilla and sugar in a large bowl. Add the sifted ingredients to the creamy mixture and mix well. Add the zucchini and nuts and stir to combine. Pour the batter into the prepared pan.
-
Bake for 55 minutes, or until a tester inserted in the center comes out clean. Cool in pan on a rack for 20 minutes. Remove bread from pan and cool completely. NOTE: Bake the mini loaf pan for 35-40 minutes.