One of my mommy super powers is sneaking vegetables into my kids' diet. My kids aren't too fond of vegetables if they see them. With the garden growing abundantly with zucchinis this Summer, I knew exactly how to use them up and how to have the kids enjoy them at the same time: make zucchini bread. As soon as the zucchini bread comes out of the oven, they get gobbled up quickly, often times without chewing.
The recipe below utilizes the juice from the zucchinis for a deliciously moist zucchini bread. Most traditional recipes have you squeeze out the juice from grated zucchinis. That's just a waste of good vitamins and moisture. Here, grated zucchinis go right into the batter. No squeezing is needed. The batter will appear dry at first, but once the grated zucchinis are added and mixed in thoroughly, the batter thins out to the right consistency.
The recipe below makes two loaves of bread. You can eat one loaf right away and freeze the other for later. They keep nicely in the freezer for months, especially when zucchini season is over.
Moist Zucchini Bread Recipe
Makes 2 8x4-inch loaves
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 2-1/4 cups granulated white sugar
- 3 eggs
- 1 cup vegetable oil
- 1/3 cup sour cream
- 3 teaspoons vanilla extract
- 4 cups grated zucchini
- 1 cup walnuts (lightly toasted then chopped)
- Preheat oven to 350 degrees Fahrenheit.
- In a medium size bowl, whisk together flour, salt, baking soda, baking powder, cinnamon and sugar.
- In a large bowl, whisk together eggs, vegetable oil, sour cream and vanilla extract.
- Grease and flour 2 8x4 pans. Dust off excess. Line the bottom of each pan with parchment paper for easy removal (optional).
- Add dry ingredients to the wet ingredients. Mix until combined. The mixture will appear dry at this point but the grated zucchini will add the needed moisture.
- Fold in walnuts and zucchini until well combined. Make sure there are no clumps of zucchini in the batter.
- Pour batter into pans and bake for 45 minutes to 1 hour until toothpick inserted in the center comes out clean.
- Let the bread completely cool in the pan before removing.