The rain stopped. You went out to the garden and stumbled onto the giant zucchini that was invisible two days ago. Even though you promised yourself this would not happen this year…it did. It’s time to make zucchini bread! Watch our YouTube video for step-by-step instructions, and get the recipe down below!
How to make Zucchini Bread (even if you're a beginner). Follow along step-by-step!
Zucchini Bread Recipe
2 cups of peeled, grated zucchini, firmly packed
4 eggs
½ cup vegetable oil
1 stick of butter, melted
3 cups of sugar - OR - 2 cups of sugar and ¾ cup of honey
3½ cups of flour
2 tsp of baking soda
1½ tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla
½ of rum flavoring
Steps
Pre=heat oven to 350°F
Grease and flour 2 loaf pans
Combine sugar, melted butter, vegetable oil, eggs and honey
(If using honey, measure it in the same cup you used for oil)
Stir in grated zucchini, vanilla and rum flavorings
Whisk flour, salt and spices together in a separate bowl
Stir liquid and dry ingredients together, just until blended - do not over-stir!
Bake at 350°F for 45 minutes
Check the baking loaves: the crack at the top should be dry
If it’s still wet, reduce oven temperature to 325°F, and bake until firm (10 to 15 more minutes) - this will prevent over-browning
If you’d like to cool the loaves overnight (but don’t want them to dry out):
put the loaves on a plate
invert a metal pan or bowl over the loaves, with the rim of the bowl on the counter
this allows condensation to collect on the bowl and counter, rather than making the loaves sticky
For best flavor wrap the cooled loaves in plastic and refrigerate