Video:How to Make Zucchini Breadwith Elizabeth LaBau
Zucchini bread is the tastiest way to eat your vegetables! This quick bread is so moist and flavorful, you won't even notice the two cups of zucchini hidden in the batter.See Transcript
Transcript:How to Make Zucchini Bread
Ingredients for Zucchini BreadTo make zucchini bread, you will need:
- 2 cups shredded raw zucchini
- 2 cups flour
- 1/4 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 1-3/4 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 2 tsp vanilla
- 1 cup chopped nuts
Prepare Your SuppliesGet ready by preheating your oven to 350 degrees Fahrenheit. Spray two 8-1/2 x 4-1/2 inch loaf pans with nonstick cooking spray. Dust them lightly with flour, and tap it around so they have a thin, even coating of flour. Set them aside for a moment.
Squeeze the ZucchiniPlace the zucchini over a strainer and squeeze it with your hands to remove the excess water. Squeeze until it stops releasing liquid, and then set the zucchini aside.
Combine Dry IngredientsIn a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Whisk them together until everything's well-mixed and there are no flour lumps.
Combine Wet IngredientsIn a large bowl, combine the vegetable oil and the sugar, and whisk them together until it has the texture of wet sand. Add the eggs one at a time, whisking well after each addition. The batter should start to smooth out, and after the third egg it should be thick, shiny, and smooth. Add the vanilla extract and mix it in as well.
Combine All IngredientsNow add the bowl of dry ingredients to the wet ones, and use a whisk or spatula to mix them together. Stir until all of the flour disappears into the batter and there are no lumps remaining. Finally, add the shredded zucchini and the chopped nuts, and stir them into the batter until they're well-blended.
Divide the Batter and BakePut the pans on a baking sheet and divide the batter evenly between the two loaf pans. Bake them in the 350 degree oven for 50-60 minutes, until they are golden brown.
Cool and Serve Zucchini BreadRemove the bread from the oven and let it cool on a cooling rack for 10 minutes, then run a knife along the edges, take the bread out of the pan, and let it cool completely at room temperature.Once the zucchini bread is cool, slice it with a serrated knife and it's ready to go. Enjoy this zucchini bread for breakfast, as an afternoon snack, or as a light dessert.
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