Mohamed Shili This delicious zucchini bread recipe by Joanna Gaines is quick, easy, and perfect for any occasion. Packed with warm cinnamon and nutty walnuts, it’s a simple treat made with everyday ingredients like fresh zucchini (courgettes). Whether enjoyed as a snack or dessert, this moist and flavorful loaf is sure to become a family favorite!
Recipe Ingredients:
- 1 1/4 cups vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 cups zucchini, grated (about 2 medium zucchini)
- 1 cup crushed walnuts
How To Make Zucchini Bread Recipe?
- Preheat and prepare the pan: Preheat your oven to 175°C / 350°F and grease a 23 cm x 23 cm / 9×9-inch baking pan with nonstick spray.
- Mix wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until smooth.
- Combine dry ingredients: In a separate medium bowl, whisk together the plain flour, cinnamon, baking powder, bicarbonate of soda (baking soda), and kosher salt.
- Combine wet and dry mixtures: Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid overmixing.
- Prepare the zucchini (courgettes): Wrap the grated zucchini (courgettes) in a clean kitchen towel or paper towels and squeeze out any excess liquid.
- Fold in zucchini and walnuts: Gently fold the prepared zucchini (courgettes) and crushed walnuts into the batter.
- Transfer to pan and bake: Pour the batter into the prepared baking pan and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the zucchini bread cool completely on a wire rack before slicing and serving. Enjoy!
Recipe Tips:
- Squeeze out zucchini water: After grating the zucchini (courgettes), wrap it in a clean towel and squeeze out all the excess liquid. This prevents the bread from becoming too soggy.
- Don’t overmix the batter: Stir the wet and dry ingredients until just combined. Overmixing can make the bread dense instead of light and fluffy.
- Use fresh baking powder and soda: Check that your baking powder and soda are fresh. These ingredients help the bread rise properly for the perfect texture.
- Toast the walnuts: Lightly toast the walnuts before adding them to the batter. This enhances their flavor and adds a nutty crunch to the bread.
- Let it cool completely: Resist the urge to slice the bread while it’s hot. Allow it to cool fully on a wire rack for a clean cut and the best flavor.
How To Store Leftovers?
- Refrigerate: First, let the leftover zucchini bread cool completely to room temperature. Wrap it tightly in plastic wrap or store it in an airtight container, then refrigerate for up to 5 days.
- Freeze: Allow the zucchini bread to cool completely, then wrap it in plastic wrap and aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months. To thaw, leave it at room temperature for a few hours or overnight before serving.
Nutrition Facts
- Calories: 200
- Total Fat: 6g
- Saturated Fat: 0.8g
- Cholesterol: 20mg
- Sodium: 100mg
- Potassium: 62mg
- Total Carbohydrate: 26g
- Dietary Fiber: 2g
- Sugars: 16g
- Protein: 2g
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Joanna Gaines Zucchini Bread
Description
This delicious zucchini bread recipe by Joanna Gaines is quick, easy, and perfect for any occasion. Packed with warm cinnamon and nutty walnuts, it’s a simple treat made with everyday ingredients like fresh zucchini (courgettes). Whether enjoyed as a snack or dessert, this moist and flavorful loaf is sure to become a family favorite!
Ingredients
Instructions
- Preheat and prepare the pan: Preheat your oven to 175°C / 350°F and grease a 23 cm x 23 cm / 9×9-inch baking pan with nonstick spray.
- Mix wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until smooth.
- Combine dry ingredients: In a separate medium bowl, whisk together the plain flour, cinnamon, baking powder, bicarbonate of soda (baking soda), and kosher salt.
- Combine wet and dry mixtures: Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid overmixing.
- Prepare the zucchini (courgettes): Wrap the grated zucchini (courgettes) in a clean kitchen towel or paper towels and squeeze out any excess liquid.
- Fold in zucchini and walnuts: Gently fold the prepared zucchini (courgettes) and crushed walnuts into the batter.
- Transfer to pan and bake: Pour the batter into the prepared baking pan and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the zucchini bread cool completely on a wire rack before slicing and serving. Enjoy!
Notes
- Squeeze out zucchini water: After grating the zucchini (courgettes), wrap it in a clean towel and squeeze out all the excess liquid. This prevents the bread from becoming too soggy.
- Don’t overmix the batter: Stir the wet and dry ingredients until just combined. Overmixing can make the bread dense instead of light and fluffy.
- Use fresh baking powder and soda: Check that your baking powder and soda are fresh. These ingredients help the bread rise properly for the perfect texture.
- Toast the walnuts: Lightly toast the walnuts before adding them to the batter. This enhances their flavor and adds a nutty crunch to the bread.
- Let it cool completely: Resist the urge to slice the bread while it’s hot. Allow it to cool fully on a wire rack for a clean cut and the best flavor.
Joanna Gaines Zucchini Bread
