Trisha Yearwood Zucchini Bread Recipe
Trisha Yearwood's zucchini bread recipe is a must-try for any home baker looking to make something deliciously moist and easy to prepare.You'll be amazed at how the grated zucchini makes the bread incredibly moist and flavorful.Make sure to grease or line your loaf pans to prevent sticking, as this step is crucial for a perfect outcome.One of my favorite aspects of this recipe is the hint of cinnamon, which adds a lovely warmth to the bread.
Servings: 2 Loafs
Ingredients
- 3 cups Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1 cup Sugar
- 1 cup Brown Sugar
- 3 Eggs
- 1 cup Vegetable Oil
- 2 tsp Vanilla Extract
- 2 cups Zucchini grated
- 1 cup Nuts optional, chopped
Instructions
- Preheat your oven to 325°F.
- Grease two 5-by-9-inch loaf pans with cooking spray or line them with parchment paper.
- In a large mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, beat the eggs.
- Add the vegetable oil, vanilla extract, sugar, and brown sugar.
- Mix thoroughly until well combined.
- Slowly fold the wet ingredients into the dry mixture until just blended.
- Don’t overmix to keep the bread light.
- Fold in the grated zucchini and chopped nuts (if using), ensuring even distribution without overmixing.
- Pour the batter into the prepared loaf pans.
- Spread the batter evenly with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.