Zucchini Bread Recipe Using Fresh or Frozen Zucchini
This zucchini bread recipe is easy to make. It's a great use for extra zucchini. Grate zucchini using a box grater or food processor. You can keep the peel on and use the seeds as well. You want it to be moist but not too moist. To ensure the best texture, remove excess moisture before adding grated zucchini to the recipe. You can make this gluten free by using one-for-one gluten free flour. Add chocolate chips, dried fruit, nuts, etc. if you wish.
Course Bread
Cuisine American
Keyword how to make zucchini bread, recipe for zucchini bread, zucchini bread, zucchini bread recipe, zucchini bread with frozen zucchini
Prep Time 20 minutesminutes
Cook Time 47 minutesminutes
Servings 8
Ingredients
3 ½cupsfresh zucchini, grated
¾cupreal butter, meltedReserve some for greasing the pan
3cupsall-purpose flour or bread flour
1teaspoonbaking soda
1teaspoonbaking powder
2teaspoonsground cinnamon
½teaspoonground ginger
¼teaspoonground nutmeg
1 ⅓cupbrown sugaror white sugar (or combination of both), or raw, unfiltered honey
Place grated zucchini in a cheesecloth and squeeze out moisture. You can also use a colander and press down. Pat with a clean tea towel or paper towels to remove remaining liquid.
Use a bit of the melted butter to grease two loaf pans (9X5).
In a medium bowl, whisk together the dry ingredients until well combined: flour, baking soda, baking powder, cinnamon, ginger, and nutmeg.
In a separate large bowl, whisk together the sugar or honey, eggs, vanilla extract, and salt. Gradually incorporate the grated and drained zucchini, then add the remaining melted butter.
Gradually add the flour mixture to the wet mixture, stirring well in between.
Optional: Fold in the add-ins.
Pour batter to the prepared loaf pans, diving it equally between the two loaf pans.
Put in preheated oven.. Bake for about 50 minutes. Insert toothpick into the center to check for doneness. If it comes out clean, remove from oven.
Set on stovetop. Cool in the pans for about 10 minutes.
Gently remove from the pans, and place on a wire rack to cool completely.
Notes
Squeeze out grated zucchini to remove excess liquid.
You can use fresh or frozen zucchini.
Keep the peels on and also use the seeds.
Cool completely before cutting.
To freeze zucchini to use in zucchini bread, process it and then freeze in 3 ½ cup quantities in individual freezer bags. Keep in freezer for up to 3 months. Thaw overnight in fridge, and remove excess water before adding to recipe.
Make gluten free zucchini bread using one-to-one gluten free flour instead of regular flour.