Best 2 My Kids Favorite Zucchini Bread Recipes

Zucchini bread is a moist and delicious quick bread that is perfect for breakfast, lunch, or a snack. It is made with grated zucchini, flour, sugar, eggs, and baking soda. This versatile bread can be made with a variety of different add-ins, such as chocolate chips, nuts, or dried fruit. Zucchini bread is a great way to use up extra zucchini from your garden, and it is also a healthy and affordable treat. This article shares three different recipes for zucchini bread: a classic recipe, a chocolate chip recipe, and a gluten-free recipe. The classic recipe is a simple and straightforward recipe that is perfect for beginners. The chocolate chip recipe adds a delicious chocolatey flavor to the bread, and the gluten-free recipe is a great option for people with celiac disease or gluten sensitivity.

Check out the recipes below so you can choose the best recipe for yourself!

MY KID'S FAVORITE ZUCCHINI BREAD

My Kid's Favorite Zucchini Bread image

This recipe is delicious, moist and a great way to use up all the zucchini that your garden produces. Enjoy! Shred the zucchini first and let it sit in a colander to drain while putting the other ingredients together. I use very large zucchini from my garden and cut out all the seeds. Use left over shredded zucchini to make fritters. Optional additions include pecans, walnuts, dried cherries, raisins, or chocolate chips.

Provided by Lynnsthings

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h45m

Yield 24

Number Of Ingredients 13

Ingredients

1 ½ cups whole wheat flour
1 ¾ cups all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons baking soda
1 cup white sugar
1 cup light brown sugar
1 tablespoon vanilla extract
4 eggs, lightly beaten
1 cup vegetable oil
1 tablespoon lemon juice
3 cups shredded zucchini, squeezed dry

Steps:

Preheat an oven to 325 degrees F (165 degrees C).
Mix the whole wheat flour, all-purpose flour, nutmeg, cinnamon, salt, baking soda, white sugar, and light brown sugar together in a large bowl. Fold the vanilla extract, eggs, vegetable oil, lemon juice, and zucchini into the flour mixture one ingredient at a time with a rubber spatula; divide the mixture between 2 loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 223.7 calories, Carbohydrate 30.6 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 218.2 mg, Sugar 17.7 g

MOM'S ZUCCHINI BREAD

Mom's Zucchini Bread image

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Provided by v monte

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Steps:

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g

Tips:

For a moist and tender zucchini bread, use freshly grated zucchini. Zucchini that has been sitting around for a while will release more water, which can make the bread dense and gummy.
Be sure to drain the grated zucchini well before adding it to the batter. This will help to prevent the bread from being too wet.
Don't overmix the batter. Overmixing can develop the gluten in the flour, which will make the bread tough.
Bake the bread until a toothpick inserted into the center comes out clean. Overbaking can dry out the bread.
Let the bread cool completely before slicing and serving. This will help to prevent the bread from crumbling.

Conclusion:

Zucchini bread is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or a snack. It's a great way to use up extra zucchini from your garden, and it's also a fun and easy recipe to make with kids. With these tips, you can make a perfect loaf of zucchini bread every time.