Freezer Zucchini Bread Batter Recipes

MOM'S ZUCCHINI BREAD

Mom's Zucchini Bread image

Your search for the BEST, moist and delicious Zucchini Bread recipe ends here! My Mom's tried and tested zucchini bread has the perfect blend of spices, tender crumb and amazing flavor. This easy recipe can also be adapted to make healthy zucchini bread.

Provided by Lauren Allen

Categories Snack

Time 1h5m

Number Of Ingredients 12

Ingredients

1 cup granulated sugar
1 cup light brown sugar
1 cup oil ((vegetable or canola oil))
3 large eggs
2 cups grated zucchinis
2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 teaspoon baking powder
3 cups all-purpose flour
3/4 cup chopped nuts or chocolate chips ((optional))

Steps:

Preheat oven to 325 degrees F. Grease two 8x4'' bread pans with cook spray. I also like to line the bottom of the pans with wax or parchment paper.
In a large bowl beat together the white sugar, brown sugar and oil. Add the eggs and vanilla and mix to combine.
Grate the entire zucchini (peel on) on the large holes of a box grater, using light pressure. If the zucchini is extra watery use a paper towel to gently squeeze some of the moisture out.
In a separate bowl mix together the dry ingredients. Add the dry ingredients to the bowl with the wet ingredients and stir to combine.
Pour batter into prepared pans. Bake at 325 degrees F for 50 minutes to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Cool in pan for 10 minutes before removing to a wire cooling rack to cool completely.

Nutrition Facts : Calories 173 kcal, Carbohydrate 35 g, Protein 3 g, Fat 2 g, Cholesterol 27 mg, Sodium 186 mg, Sugar 21 g, ServingSize 1 serving

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