Classic Cinnamon Zucchini Quick Bread
This Classic Cinnamon Zucchini Quick Bread is very easy to throw together. It delivers on moisture and all of the traditional, delicious flavors that you would expect in a zucchini bread recipe.
Ingredients
- 2 Cups grated zucchini
- ¼ Teaspoon salt
- 1 Teaspoon baking soda
- ⅓ Cup butter (melted)
- 1 Teaspoon vanilla extract
- ⅓ Cup milk
- ¾ Cup sugar
- 1½ Cups flour
Instructions
- Preheat oven to 350°. Melt butter in microwave for 30-60 seconds until melted. In the meantime, grate 2 cups of zucchini into a large mixing bowl.
- In the bowl, add salt and baking soda and stir to combine. Mix in melted butter.Add egg, vanilla extract, milk and sugar. Stir until combined.
- Add flour and stir to combine. Pour batter into a greased 9×5 loaf pan. This batter also bakes well in an 8×8 pan. Bake for 50 minutes or until toothpick comes out clean. Allow to cool completely before slicing.
Notes
For egg allergies, substitute one egg for 1/4 cup of vegetable oil or 1/4 cup of unsweetened apple sauce.
You may substitute the 3/4 cup of sugar for 3/4 cup of maple syrup.
This batter yields 12-16 muffins. If using the batter for muffins, fill pan sprayed muffin tins or cupcake liners two-thirds of the way full with the cinnamon zucchini quick bread batter. Bake at 350°F for 20 minutes or until baked thoroughly.
