you're making mealtime meaningful.
While most of us know Joanna Gaines for her interior design skills, it turns out she makes a pretty mean Zucchini Bread too. It’s moist and perfectly spiced and so delicious that you wouldn’t guess there’s a generous helping of vegetables lurking in your loaf.
Zucchini Bread works in the same way carrot cake does. The veggies lend moisture and texture but they don’t take the flavor off course at all. This recipe uses three cups of grated zucchini, which is about two medium squash, so it’s a great way to use up the bounty from your garden.
It’s mixed with plenty of cinnamon and walnuts and the usual cast of baking characters (flour, oil, sugar, eggs, and all that.) Joanna suggests you bake it in a square baking pan, and it really does help turn out a nice moist loaf.
All you need to serve it with is a little pat of butter, but some peanut butter spread on top makes for a filling and wonderful snack. It’s a seriously delicious loaf!
Joanna Gaines's Zucchini Bread
Yield(s): Serves 6
10m prep time
50m cook time
you're making mealtime meaningful.
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
Preparation
- Preheat oven to 350°F and grease a 9x9-inch baking pan with nonstick spray.
- In a large bowl, whisk together vegetable oil, sugar, eggs, and vanilla.
- In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- Add flour mixture to egg mixture and stir until just combined.
- Wrap zucchini in a clean kitchen towel or paper towels and squeeze out any excess liquid.
- Stir zucchini and walnuts into batter and pour into prepared baking pan. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
- Let cool on a wire rack completely before serving. Enjoy!
Recipe from Joanna Gaines.