Why I chose this recipe:
If I ever open a Quick Chick Kitchen bakery or cafe, my QCK Zucchini Bread will be the first thing on the breakfast menu. I am not exaggerating when I say I make multiple batches of my Zucchini Bread and have them ready to go in the freezer so family and friends can enjoy their cup of coffee or afternoon tea with this delicious bread.
My son’s favorite way to enjoy the QCK Zucchini Bread is for me to smear each side with vegan butter and throw multiple pieces on the griddle warming both sides before devouring it all. Whether for breakfast with a fruit smoothie or as an after-school snack, he is happy. Needless to say, this specialty bread only lasts a day or two in my refrigerator.
Another reason my family devours this bread is that it is dairy free. Many breakfast breads use buttermilk to add moisture and flavor, but this bread thrives without it.
The hardest thing about this recipe is the shredding of the zucchini, which I quickly do by using one of the favorite tools, my Cuisinart food process, with its grater disc. If you do not have a Cuisinart, then a hand held grater will work perfectly well too.
Next time you want to bake some breakfast bread, surprise your family with this delicious recipe. If they are wary of zucchini, I suggest you don’t tell them and give them a blind taste test. I guarantee they will have no idea there are three cups of shredded zucchini in the loaf. So change it up and with the QCK Zucchini Bread!
Ingredients
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
¼ tsp nutmeg
3 eggs
1 cup vegetable oil
1 ¼ cups granulated sugar
1 cup brown sugar
3 tsp vanilla
3 cups grated zucchini
Directions
Preheat oven to 350 degrees.
Spray two loaf pans with cooking spray.
Set aside.
In medium size bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Set aside.
In stand mixer, combine eggs, granulated sugar and brown sugar, vanilla and vegetable oil.
Beat until fully combined.
Add dry ingredients slowly.
Mix on medium-low speed until blended thoroughly.
Finally, mix in grated zucchini and beat until zucchini is evenly incorporated into batter.
Pour batter evenly into the two prepared pans.
Bake for 50-65 minutes until cake tester comes out with only a few moist crumbs attached.
Cool on cooling rack for 30 minutes.
Release sides of zucchini breads from pan and turn out onto cooling rack for additional cooling.
Enjoy!
#Impresswithoutstress