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- #21253
Self-rising flour makes this moist, delicious zucchini bread that much easier. A great way to use up a bumper crop of zucchini.
serves/makes:
ready in:
1-2 hrs
13 reviews
4 comments
ingredients
3 eggs
1 cup vegetable oil
2 cups sugar
3 teaspoons vanilla extract
2 cups peeled and grated zucchini
2 cups self-rising flour
3 teaspoons ground cinnamon
1/2 cup chopped nuts
directions
Preheat the oven to 350 degrees F. Grease 2 loaf pans very well.
Place the eggs in a bowl. Whisk until uniform in color. Whisk in the oil, sugar, and vanilla. Stir in the zucchini.
While stirring, slowly add the flour and cinnamon. Mix until well combined. Stir in the nuts. Pour the batter into the prepared loaf pans.
Place the zucchini bread in the oven and bake at 350 degrees F for 55-75 minutes or until a toothpick inserted in the center comes out clean.
Remove the zucchini bread from the oven and let cool in the loaf pans on a wire rack. Remove the zucchini bread from the pans and store the cooled bread in airtight containers.
recipe tips
For the best flavor and texture, use fresh, not overly ripe zucchini.
For even baking, rotate the loaf pans halfway through the baking time if your oven has hot spots.
Adding a tablespoon of orange or lemon zest to the batter can provide a light citrus flavor.
If using add-ins like chocolate chips, tossing them with a tablespoon of flour before adding to the batter can help prevent them from sinking to the bottom.
To enhance the nutty flavor, try toasting the nuts before adding them to the batter.
Allow the zucchini bread to cool completely before slicing to avoid crumbling.
For a decorative touch, sprinkle the top of the batter with coarse sugar or a mix of cinnamon and sugar before baking for a crunchy, sweet crust.
A light dusting of powdered sugar on the cooled bread can add a nice finish.
Experiment with different types of nuts, like walnuts, pecans, or almonds, to find your favorite flavor combination.
common recipe questions
What if I don't have self-rising flour?
Self-rising flour is all-purpose flour that already has baking powder and salt added. If you don't have any on hand, for every 1 cup of flour add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Mix together then measure out the amount you need.
Can I use whole wheat self-rising flour instead of regular self-rising flour?
Yes, you can use whole wheat self-rising flour for a healthier version, but keep in mind it may result in a denser and slightly nuttier loaf. You might also need to add a little extra liquid, as whole wheat flour tends to absorb more moisture.
Do I need to peel the zucchini?
Peeling zucchini is optional and based on personal preference. Leaving the skin on adds extra fiber, nutrients, and color to the bread, but peeling it will result in a more uniform texture.
Can I add other mix-ins besides nuts?
You can customize your zucchini bread by adding other mix-ins such as chocolate chips, dried cranberries, raisins, or even shredded coconut along with or instead of nuts.
How do I know when the zucchini bread is done?
The zucchini bread is done when a toothpick or cake tester inserted into the center of the loaf comes out clean or with a few moist crumbs attached. The top should be golden brown, and the bread should start to pull away from the sides of the pan.
Can this recipe be made into muffins?
Yes, this batter can be used to make zucchini muffins. Fill greased or lined muffin cups about 3/4 full and bake at 350 degrees F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
How long will zucchini bread last?
Zucchini bread will last up to 1 week when stored in an airtight container at room temperature. For longer storage, you can refrigerate it for up to 2 weeks or freeze it for up to 3 months.
Is it necessary to squeeze out the moisture from the grated zucchini?
It's not necessary to squeeze out the moisture for this recipe, as the moisture from the zucchini contributes to the bread's tenderness. However, if your zucchini is exceptionally watery, you might want to gently press out some of the excess liquid.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar, but keep in mind that it will affect not only the sweetness but also the texture and moisture of the bread. Start by reducing the sugar by 1/4 to 1/2 cup and adjust according to taste.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
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Just dishy REVIEW:
September 11, 2020Great! I made 12 muffins for easy sharing.
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Guest Foodie REVIEW:
August 2, 2020It's not as food as my traditional recipe so I zhuzhed it up with a cup of Brown Sugar substituted for a cup of the White Sugar and 1 tsp of Nutmeg
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Guest Foodie REVIEW:
July 30, 2020My husband is crazy for this zucchini bread! Because of the Pandemic we could not find flour for weeks so we purchase Self Rising. Just perfect! Moist and delicious. Served it with a little buttery spread made with olive oil for health! Yum!
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Judy REVIEW:
July 16, 2020I have used this delicious zucchini bread recipe since 1981. I recently misplaced my copy of it (mine calls for 1 cup granulated sugar + 1 cup brown sugar), and searched Pinterest til I found yours which seemed âclose enough.âI found my old well-worn recipe card today, and the recipes are practically identical. Thanks for sharing this one â it is so good!
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Guest Foodie REVIEW:
July 7, 2020made this a least a dozen times. so easy and delicious. i dont peel the zucchini. was by accident the first time, so i kept it up. hubby is happy to grate it for me!
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Guest Foodie REVIEW:
July 5, 20205 Star
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Guest Foodie April 18, 2020
My zucchini bread sank in the middle while baking 😟. I followed the recipe?
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Kellie REVIEW:
September 8, 2019Really good, I halve the measurements roughly (as I use two small eggs and maybe a little more courgette I probably add a third to a half of a cup more flour till the batter is slightly thicker)
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Guest Foodie REVIEW:
August 23, 2019I've made it several times. Wonderful smell, taste, and appearance. Sifted flour and mixed by hand. Quick and simple. Didn't add nuts due to allergies. Still wonderful
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Guest Foodie REVIEW:
July 24, 2019I made this yesterday and its delicious and moist.
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deejay October 10, 2018
I look forward to making this. One of my guiding principle, in the computer age, is to avoid trips to the store for non-essential ingredients. Having the remainder of a bag of self-rising flour to use up, I did a search for Zucchini and Self-Rising flour, and I was in business. ;-)Because I live with folks who are not fond of nuts, I tend to add them to just one pan (more for me...) or use mini chocolate chips.
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Yenab REVIEW:
August 26, 2018Made this recipe today, simple to make and delicious .
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Lori REVIEW:
August 18, 2018After shredding the zucchini I realized I was out of all purpose flour. This recipe saved me. I actually liked it better than the one I used before. Just made it again today
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MS. KIM REVIEW:
July 3, 2018I just wanted to say that I was very happy the way my bread turned out very moist and delicious. Thank you
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Jenny May 17, 2017
Just put it in the oven. Fingers crossed.
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Guest Foodie REVIEW:
August 9, 2016I searched for a long time to find this great zucchini bread recipe with self rising flour. I made the one with plain & hated it. This is very moist & delicious!
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