Mom’s Zucchini Bread

My Mom’s Zucchini Bread is a delicious way to use up zucchini from the garden. It’s a moist and flavorful bread that’s perfect for breakfast, snacks, or even dessert!

Ingredients

• 3 cups whole wheat flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon ground cinnamon, 3 eggs, 1 cup olive oil or melted butter, 2 ¼ cups brown sugar or honey, 3 teaspoons vanilla extract, 2 cups grated zucchini (squeezed of excess moisture), 1 cup chopped walnuts

Instructions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 x 4 inch pans.

2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3. In a large bowl beat eggs, oil, vanilla, and sugar together . Add sifted ingredients to the creamed mixture, and beat well.

4. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

5. Bake for 40 to 60 minutes or until tester inserted in center comes out clean. Cool in pan on rack for 20 minutes then remove bread from pan and cool completely

Nutrition Facts

• Calories: 2200
• Fat: 98 g
• Saturated fat: 15 g
• Unsaturated fat: 83 g
• Trans fat: 0 g
• Cholesterol: 150 mg
• Sodium: 1080 mg
• Potassium: 1260 mg
• Carbohydrates: 300 g
• Fiber: 20g

How do you Grate zucchini for zucchini bread?

There are two easy ways to shred zucchini for zucchini bread: using a box grater or a food processor.

To shred zucchini with a box grater, simply cut off the ends of the zucchini and rub it against the shredder side of the grater. This will create a pile of squash that is perfectly sized for baking bread. If you want to shred the zucchini more quickly, you can use the shredder blade in your food processor. Simply place the zucchini in the food processor and pulse until it reaches desired consistency.

When you Grate zucchini for zucchini bread do you peel it first?

When it comes to grating zucchini for zucchini bread, there is no need to peel the vegetable first. A good scrubbing with soap and water is all that is needed to clean the thin skin of the zucchini and make it safe to eat.

Why is my zucchini bread so heavy?

There are a few possible reasons why your zucchini bread might be particularly heavy. First, it could be that you’ve used too much leavening agent – this will cause the bubbles in the bread to get bigger and eventually pop, leaving your bread dense and heavy. Alternatively, it could be that you haven’t used enough flour when making the dough, which can also result in a denser final product. Finally, it’s worth noting that zucchini itself is quite a moist vegetable, so if you’ve added too much of it to your bread recipe then this could also make the end result heavier than desired.

If you’re struggling with particularly heavy zucchini bread, then it’s worth experiment with different amounts of leavening agent and flour until you find a ratio that works well for you. Additionally, try not to add too much zucchini to the mixture – a little goes a long way! With some trial and error, you should be able to bake light and fluffy zucchinibread that everyone will enjoy.

Do you need to peel zucchini for zucchini bread?

No, you don’t need to peel zucchini for zucchini bread. Zucchini melts into the bread, so peeling is just an unnecessary step.

Should you squeeze water out of zucchini for bread?

There are a few schools of thought on this matter. Some people believe that squeezing the water out of zucchini is optional, and that it really depends on how juicy the zucchini is to begin with. Others believe that squeezing the water out helps to create a lighter, fluffier bread. And still others believe that you should never squeeze the water out, as it can remove some of the moisture you actually want in the bread.

So, what’s the verdict? Ultimately, it’s up to you. If your zucchini is very juicy, you may want to consider squeezing some of the water out before adding it to your bread recipe. This will help to prevent your bread from becoming too dense or soggy. On the other hand, if your zucchini isn’t particularly juicy, there’s no need to squeeze it dry – just add it to your recipe as is.