Mama P’s Zucchini Bread

Mama P’s homemade zucchini bread is second to none!

Turn your zucchini bounty into the most delicious zucchini bread you’ve ever experienced! Each moist, cakey slice is immersed with full-bodied sweetness, flecked with zucchini, and infused with just the right amount of cinnamon. Your tastebuds will thank you!

About This Recipe  

Mama P’s Zucchini Bread is a really easy and delicious quick bread. This recipe makes 2 loaves of bread packed full of zucchini, which makes it extra moist with lots of flavor. It's so easy to make with consistent results every time.

Let’s Talk A Little About Some of the Ingredients:

• Zucchini - Grate the zucchini, but there’s no need to peel it – Yes, it's tempting to remove the zucchini's skin, but there is no need to do that. Zucchini practically melts right into the bread, so peeling is just an unnecessary step.

• Cinnamon - zucchini bread is meant to be subtly spiced, not a deeply flavored spice cake. Some people add nutmeg to zucchini bread, but I find that adding an extra amount of cinnamon gives the zucchini time to shine without being overwhelmingly spiced.

• Vanilla Extract - a high quality extract delivers a heightened taste to whatever you use it in. Basically, quality ingredients produce quality baked goods. That is why I have switched from using regular vanilla extract to Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract for Baking and Cooking. You can find it HERE.

• Nuts - I almost always choose walnuts to accompany the main component of my quick breads. They not only enchance the flavor of the zucchini, they can also add a crunchy texture to the bread.

What kind of bread pan to use: I use (2) 8”x4” disposable aluminum foil pans because they make slightly smaller loaves than regular bread pans, which means they don’t have to bake as long and possibly dry out the bread.

Is your zucchini bread falling apart when you slice it? If so, it most likely was too warm when you sliced it. The high moisture content can cause the hot bread to crumble when sliced. Let cool for at least 30 minutes before cutting into it.

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bread, quick bread, zucchini

bread

American

Yield: 20

Author: Mama P

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MAMA P'S ZUCCHINI BREAD

Turn your zucchini bounty into the most delicious zucchini bread you’ve ever experienced! Each moist, cakey slice is immersed with full-bodied sweetness, flecked with zucchini, and infused with just the right amount of cinnamon. Your tastebuds will thank you!

Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M

Ingredients

• 3 eggs
• 2 cups sugar
• 1 cup olive oil
• 3 tsp. cinnamon
• 3 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1tsp. vanilla extract (I use Madagascar Bourbon Pure Vanilla Extract)
• 3 cups grated zucchini
• 1 cup coarsely chopped walnuts

Instructions

1. Preheat oven to 350 ºF. Lightly grease and flour (2) 8"x4" loaf pans; set aside.
2. Place the eggs, sugar, and oil in a large mixer bowl and mix until well blended.
3. Mix the dry ingredients together in a large bowl: cinnamon, flour, baking soda, and baking powder.
4. Slowly add the dry ingredients to the mixer bowl.
5. Add the grated zucchini to the mixer bowl and mix until well blended.
6. Hand stir the walnuts into the batter.
7. Pour the batter into the prepared pans.
8. Bake for 50-55 minutes, checking for doneness using a cake tester or small skewer that comes out clean when inserted in the middle of the pan. Let cool completely before cutting and removing from pan.

Recommended Products:

Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract for Baking and Cooking

Nutrition Facts

Calories

293.26

Fat

15.55 g

Sat. Fat

2.11 g

Carbs

36.06 g

Fiber

1.3 g

Net carbs

34.77 g

Sugar

20.69 g

Protein

3.91 g

Sodium

99.15 mg

Cholesterol

24.55 mg

**Nutritional information is an estimate and may vary

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