How do you turn a green vegetable into a sweet, moist, and delicious dessert? Bake it into some zucchini bread, of course! This versatile bread is perfect with butter for breakfast, smeared with hazelnut spread for dessert, or warmed up in the toaster for a mid-day snack. And although it seems like it’d be somewhat complicated to make, it’s surprisingly easy if you know the right steps. Here are the step-by-step instructions for how to make zucchini bread.
From what type of vanilla to include to exactly what kitchen tools you’ll need, I’ll walk you through how to make zucchini bread that would make your mom proud. (But don’t worry, you don’t have to share it with her.)
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Grab a medium-sized bowl and sift together the following dry ingredients: 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, 1/2 teaspoon of ground nutmeg, and 2 teaspoons of cinnamon.
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Add 3 large eggs, 1 cup of vegetable oil, 2 cups of sugar, and 1 tablespoon of vanilla extract. Whisk it all together until smooth before you begin grating your zucchini. Need to upgrade your kitchen utensils? The set on the next slide is a must-have addition to your kitchen.
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Take a large zucchini and grate it into fine shreds until you have 2 cups. If you can’t get 2 full cups from one, start shredding a second until you have enough. Place shredded zucchini on a piece of paper towel and gently squeeze it over the sink to release excess moisture.
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High-quality vanilla is the secret ingredient to baking a good loaf of zucchini bread. It adds that subtle flavor that makes the chocolate taste sweeter and the moist cake even richer. So when I say “add 1 tablespoon of vanilla extract”, feel free to add a few extra dashes for good measure.
This Watkins All Natural Original Gourmet Baking Vanilla with Pure Vanilla Extract is what the pros use, and it’s not hard to see why. It’s made with pure vanilla extract and all-natural ingredients for a powerful flavor that’s smooth and complex. You’re going to want to put this stuff in everything.
Add your shredded zucchini to your wet ingredients then fold in the dry ingredients until everything is just combined. The batter should be thick, so don’t worry if it seems too dry. Add 1 1/4 cups chocolate chips, but be careful not to overmix.
This Silicone Bread and Loaf Pan makes your life SO much easier. It’s made from a silicone material that’s non-stick and flexible so it’s easy to remove your bread and cake. Once all of your batter has been poured into your pans (it will probably fill two), feel free to add a few more chocolate chips to the tops. Slide them into your preheated oven and bake for 45 to 50 minutes. Allow them to cool for 20 minutes before transferring them onto a rack to completely cool.
Enjoy!