Light & Fluffy Zucchini Bread

I like to bake something new on the weekends so we can eat it throughout the week. This weekend, I decided to make a zucchini bread. While I’ve made a TON of recipes with zucchini in them, I haven’t made a plain zucchini bread in a long time. Today was the day.

What I like best about this recipe is it’s light and fluffy, and stands out from other recipes because it’s not dense. It has just a hint of sweetness with lots of flavor from all the warm spices. While this recipe makes 2 loaves, I ended up making 1 big loaf and 5 tiny loafs. They’re the perfect size for the girls and traveling (for when we start to do that again). If you’re going to make the smaller loaves, just cook them for 10 minutes less than the recipe below calls for.

I hope you like these! Let me know in the comments below!

Light & Fluffy Zucchini Bread

  • Servings: 2 loafs
  • Difficulty: easy
  • Print

Ingredients

  • 3 – 4 cups fresh zucchini, finely grated
  • Cooking spray
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 cup sugar
  • 2 large eggs, beaten
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter, melted
  • 1 cup chopped walnuts
  • 1 cup dried craisins

Directions

  1. Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture. Then, preheat the oven to 350 and spray two 9×5 inch loaf pans. Set aside.
  2. In a large bowl, vigorously whisk together the flour, baking soda, baking powder, cinnamon, ginger, and ground nutmeg.
  3. In another large bowl, whisk together the sugar, eggs, vanilla extract, and salt. Stir in the drained grated zucchini and then the melted butter.img_6213
  4. Add the flour mixture, a third at a time, to the sugar egg zucchini mixture, stirring after each incorporation. Fold in the nuts and dried cranberries or raisins.
  5.  Divide the batter equally between the loaf pans. Bake for 50 minutes at 350 or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly. Enjoy!

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Adapted from: simplyrecipes.com

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