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Best Zucchini Bread with Hazelnuts and Cinnamon

by Adina 13/09/2018 2 comments

zucchini bread slices
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This is the best zucchini bread I have ever made: a fluffy and delicious zucchini bread recipe with hazelnuts and cinnamon.

Forget all the zucchini breads you have made before, this easy zucchini bread is the one you have been actually looking for!!!

I have been making zucchini bread at least once every summer for the past 10 years or so. And every year I’ve tried a new recipe, because the previous one was just not good enough. They were all fine, sweet, cakey, a good way of using up some zucchini and to have a nice bite with your afternoon coffee, but not one of them was really worth repeating.

Until I found this moist zucchini bread! For me: absolutely perfect! So good that I will probably need some years before I even look for a new zucchini bread recipe.

best zucchini bread recipe

EASY ZUCCHINI BREAD WITH HAZELNUTS

I cannot even say what’s best about this particular zucchini bread recipe.

The taste? It’s wonderful, sweet but not overly sweet, with a definite hazelnut flavor, so don’t skip the hazelnuts, they really give the zucchini cake that beautiful autumn, cozy kind of taste.

And, thank God, no chocolate! I think the main reason I have never particularly enjoyed any of those other zucchini breads I have baked over the years was the chocolate chips inside.

I do like a good zucchini chocolate cake with real chocolate like this Chocolate Zucchini Cake, where chocolate plays the main role. But I’ve never particularly liked any zucchini loaf cake with chocolate chips I have ever made before. That’s why I have never posted one, although I must have baked at least 4 or 5 since starting the blog.

slice of easy zucchini bread

The consistency? This easy zucchini bread has the best consistency you could achieve when baking a loaf cake. It is moist, yet still fluffy, has a perfect crumb, it won’t get stuck in your throat when trying to swallow. I’ve had that from time to time with one loaf cake or another – I suppose that’s the reason why loaf cakes are actually called dry cakes in Germany, you always need some coffee to help them down your throat.

But not this zucchini cake. You break and eat a bite from your moist zucchini bread and after that you just can’t stop anymore.

moist zucchini bread

INGREDIENTS FOR THE BEST ZUCCHINI BREAD

The ingredient list is not very extensive. You will need eggs, sugar, vanilla extract, flour, oil, zucchini, hazelnuts, cinnamon, baking soda and baking powder.

Baking this cake is rather cheap as well. The hazelnuts might cost one Euro or two, but otherwise you will spend pennies making this moist zucchini bread.

You will not even need butter to make the easy zucchini bread, which is a plus point for me. I find that cakes made with oil are always moister than cakes made with butter and oil is cheaper than butter as well. Use a neutral tasting vegetable oil, for instance canola oil or a very light tasting sunflower oil. Do not use olive oil.

When it comes to eggs, I used large German eggs, which are the equivalent of extra-large eggs in the US.

ingredients for zucchini bread

I use already ground hazelnuts, but you can grind your own hazelnuts in the food processor, if you wish. For a change, you could bake this best zucchini bread recipe with ground almonds instead of hazelnuts. The taste will be milder, but still delicious.

I would rather weigh the zucchini instead of measuring the grated zucchini in cups. Cups measuring is too inaccurate in this case.

Do I have to peel the zucchini for this easy zucchini bread?

The answer is no, I never do. I use regular green zucchini, their peel is thin, you could even eat the zucchini raw in a salad and the peel won’t bother you at all.

zucchini bread loaf cake

HOW TO MAKE THE BEST ZUCCHINI BREAD RECIPE

This moist zucchini bread is so easy to make. You will need two bowls, a hand held mixer and a box greater. And, of course, a loaf pan to bake the zucchini bread. My loaf pan is a standard size one (standard in Germany), it is 30 cm long x 12 cm wide x 7,5 cm deep/ 12 x 4.7 x 3 inches.

Step 1: Grate the zucchini on the rougher side of a box grater.

Step 2: Mix together the flour, cinnamon, baking soda and baking powder. Set aside

Step 3: Mix together the eggs, sugar and vanilla extract until lighter and fluffy, it will take about 2-3 minutes.

how to make zucchini bread

Step 4: Add the oil and mix well shortly.

Step 5: Add the flour mixture, hazelnuts and grated zucchini. Incorporate.

Step 6: Give the mixture to loaf pan lined with baking paper and bake in the preheated oven.

how to make zucchini bread

Step 7: Leave the moist zucchini bread cool in the pan for about 30 minutes, remove from the pan and let cool completely on a wire rack.

This easy zucchini bread keeps well for at least 3 days. We had some leftovers and the last slice was still delicious on the third day. Just keep the leftover zucchini bread in an airtight container, so that it will not dry out.

easy zucchini bread

zucchini bread slices

Best Zucchini Bread with Hazelnuts and Cinnamon

79sharesShareTweetPinLast Updated on 13/09/2018This is the best zucchini bread I have ever made: a fluffy and delicious zucchini bread recipe with hazelnuts and cinnamon. Forget… Cakes Best Zucchini Bread with Hazelnuts and Cinnamon European Print This
Serves: 14 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 eggs (See note 1)
  • 200 g/ 7 oz/ 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 200 ml/ 6.7 fl.oz/ ¾ cup + 1 ½ tablespoons oil (See note 2)
  • 250 g/ 8.8 oz/ 2 cups + 1 tablespoon all-purpose flour
  • 1 ¾ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon cinnamon
  • 250 g/ 8.8 oz/ 1 1/3 cup grated zucchini (See note 3)
  • 100 g/ 3.5 oz/ 1 cup ground hazelnuts

Instructions

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Butter a loaf pan (30 cm long x 12 cm wide x 7,5 cm deep/ 12 x 4.7 x 3 inches) and line it with baking paper.

Grate the zucchini on the rough side of a box grater. Set aside.

Mix together the flour, baking powder, baking soda and cinnamon. Set aside.

In another bowl, mix together the eggs, sugar and vanilla extract until light and fluffy. Add the oil and mix well.

Give the flour mixture to the bowl and incorporate. Add the grated zucchini and the hazelnuts and incorporate with the help of a plastic spatula.

Give the mixture to the prepared loaf pan and bake for 50 to 60 minutes or until a toothpick inserted in the middle of the zucchini bread comes out clean.

Leave the moist zucchini bread cool in the pan for about 30 minutes, remove from the pan and let cool completely on a wire rack.

Note 1: I used large German eggs, the equivalent of extra-large eggs in the US. A German large egg weighs between 63 and 73 g/ 2.2 – 2.5 oz)

Note 2: Use a neutral tasting vegetable oil, for instance canola oil or a very light tasting sunflower oil. Do not use olive oil.

Note 3: I would rather weigh the zucchini instead of measuring the grated zucchini in cups. Cups measuring is too inaccurate in this case.

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2 comments
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2 comments

Sheenam | thetwincookingrproject.net 14/09/2018 - 15:39

Oh wow. This bread looks really healthy & delicious.

Reply
grace 16/09/2018 - 18:25

your bread is pillow soft but full of texture and great flavors–bravo!

Reply

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