Zucchini Bread (that does not taste like zucchini!)

January 28, 2016
0 Ratings
  • Makes 2 loaves
Author Notes

Someone once brought this Zucchini Bread to my Christmas party and I absolutely loved it! The taste reminded me a lot of the "kuchen" my German-Brazilian grandmother used to make in Brazil, when I was a kid. Next time I make this bread I will use whole wheat flour; I love the slightly nutty taste of it. This is the kind of stuff I like to bake: easy and really delicious. (By the way, this is the way we make carrot cake in Brazil: cubed carrots go into the blender with oil. We also do not add cinnamon, as Americans do.) —Emilia Rosa

  • 2 1/2 cups zucchini, peeled, seeded and cubed
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 cups sugar
  • 3 cups flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon nutmeg, ground
  • 1 teaspoon cinnamon
  • confectioner sugar (for decorating)
In This Recipe
  1. Blend the first 5 ingredients. Sift all other ingredients in a bowl and (delicately) mix with blended zucchini.
  2. Pour into two greased and floured loaf pans. Bake at 350 F for 50-60 minutes. Let cool completely on wire rack before sprinkling generously with confectioner's sugar.

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