Morning Glory Farm Zucchini Bread Recipe
Morning Glory Farm's famous Zucchini Bread recipe is a moist and tender summer treat that takes advantage of the season's bountiful produce!
Course Breakfast
Cuisine American
Keyword Easy Zucchini Bread, Zucchini Bread Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings
12
slices
Calories 215 kcal
Author Blair
Ingredients
list of 10 items
1 cup grated zucchini
½ cup avocado oil or substitute with other mild cooking oil, such as canola or vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup white granulated sugar
1 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon baking powder
list end
Instructions
list of 6 items
1. Preheat oven to 325 degrees. Spray a 8.5-inch x 4.5-inch loaf pan with nonstick spray.
2. In a large bowl, mix together zucchini, oil, eggs, and vanilla extract.
3. Whisk sugar into the zucchini mixture until the sugar completely dissolves and the mixture is creamed together.
4. In a separate bowl, sift together flour, salt, cinnamon, baking soda and baking powder. Add the sifted dry ingredients to the wet ingredients. Stir
just until combined. The batter should be smooth, with the exception of the shredded zucchini.
5. Transfer batter to prepared pan.
6. Bake for approximately 55 minutes, or until bread springs back when gently pressed in middle and a toothpick inserted in the center comes out clean.
list end
Recipe Notes
Recipe slightly adapted from
Morning Glory Farm.
list of 7 items
• I use a large grater to shred my zucchini, which still blends easily into the bread. If you really want the zucchini to be undetectable, use a finer
grater.
• If your kids don't want to see green flecks in the bread, you can substitute with an equal amount of yellow summer squash instead of the zucchini.
• You don't need to squeeze the zucchini dry before adding it to the batter.
• This zucchini bread recipe freezes really well, so you can bake it in advance and stash it away for a later date. Wrapped tightly, it will stay fresh
in the freezer for up to 3 months.
• You do not need to refrigerate the zucchini bread. Wrapped tightly, it will stay fresh at room temperature for at least 2 days. In the refrigerator,
the zucchini bread will keep for about 1 week.
• Add in your favorite additions! You can make Zucchini Raisin Bread, a zucchini bread with chopped nuts, or a delicious Chocolate Chip Zucchini Bread
recipe.
• Turn the recipe into Zucchini Bread Muffins by dividing the batter between muffin cups. Bake at 400 degrees F for about 15 minutes, or until a toothpick
inserted in the center comes out clean.
list end
Nutrition Facts
Morning Glory Farm Zucchini Bread Recipe
Amount Per Serving (1 slice)
Calories 215 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 27mg 9%
Sodium 251mg 10%
Potassium 62mg 2%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Sugars 17g
Protein 3g 6%
Vitamin A 1.2%
Vitamin C 2.2%
Calcium 1.3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
Morning Glory Farm's famous Zucchini Bread recipe is a moist and tender summer treat that takes advantage of the season's bountiful produce!
Course Breakfast
Cuisine American
Keyword Easy Zucchini Bread, Zucchini Bread Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings
12
slices
Calories 215 kcal
Author Blair
Ingredients
list of 10 items
1 cup grated zucchini
½ cup avocado oil or substitute with other mild cooking oil, such as canola or vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup white granulated sugar
1 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon baking powder
list end
Instructions
list of 6 items
1. Preheat oven to 325 degrees. Spray a 8.5-inch x 4.5-inch loaf pan with nonstick spray.
2. In a large bowl, mix together zucchini, oil, eggs, and vanilla extract.
3. Whisk sugar into the zucchini mixture until the sugar completely dissolves and the mixture is creamed together.
4. In a separate bowl, sift together flour, salt, cinnamon, baking soda and baking powder. Add the sifted dry ingredients to the wet ingredients. Stir
just until combined. The batter should be smooth, with the exception of the shredded zucchini.
5. Transfer batter to prepared pan.
6. Bake for approximately 55 minutes, or until bread springs back when gently pressed in middle and a toothpick inserted in the center comes out clean.
list end
Recipe Notes
Recipe slightly adapted from
Morning Glory Farm.
list of 7 items
• I use a large grater to shred my zucchini, which still blends easily into the bread. If you really want the zucchini to be undetectable, use a finer
grater.
• If your kids don't want to see green flecks in the bread, you can substitute with an equal amount of yellow summer squash instead of the zucchini.
• You don't need to squeeze the zucchini dry before adding it to the batter.
• This zucchini bread recipe freezes really well, so you can bake it in advance and stash it away for a later date. Wrapped tightly, it will stay fresh
in the freezer for up to 3 months.
• You do not need to refrigerate the zucchini bread. Wrapped tightly, it will stay fresh at room temperature for at least 2 days. In the refrigerator,
the zucchini bread will keep for about 1 week.
• Add in your favorite additions! You can make Zucchini Raisin Bread, a zucchini bread with chopped nuts, or a delicious Chocolate Chip Zucchini Bread
recipe.
• Turn the recipe into Zucchini Bread Muffins by dividing the batter between muffin cups. Bake at 400 degrees F for about 15 minutes, or until a toothpick
inserted in the center comes out clean.
list end
Nutrition Facts
Morning Glory Farm Zucchini Bread Recipe
Amount Per Serving (1 slice)
Calories 215 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 27mg 9%
Sodium 251mg 10%
Potassium 62mg 2%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Sugars 17g
Protein 3g 6%
Vitamin A 1.2%
Vitamin C 2.2%
Calcium 1.3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_