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Quick Moist Zucchini Bread Recipe Using Food Processor Shredder Easy and Perfect

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A quick and easy zucchini bread recipe using a food processor shredder for perfectly shredded zucchini, resulting in a moist, flavorful loaf ready in under an hour.

Ingredients

Scale
  • 2 medium zucchinis, shredded using a food processor shredder (about 2 cups shredded)
  • 2 cups (240g) all-purpose flour (can substitute half with whole wheat flour)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil (can substitute with melted coconut oil or unsweetened applesauce)
  • 2 large eggs, room temperature
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: 1/2 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
  2. Using the food processor shredder attachment, shred about 2 medium zucchinis until you have roughly 2 cups (about 200g) of shredded zucchini. If watery, gently squeeze out some excess liquid with a kitchen towel but do not dry completely.
  3. In a medium bowl, whisk together 2 cups (240g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  4. In a large mixing bowl, beat 2 large eggs until frothy, then add 1 cup (200g) sugar and 1/2 cup (120ml) vegetable oil. Stir in 1 teaspoon vanilla extract.
  5. Fold the shredded zucchini into the wet mixture gently to combine without overbeating.
  6. Gradually add the dry mixture to the wet zucchini batter. Fold carefully using a spatula until just combined.
  7. If desired, fold in 1/2 cup chopped nuts or chocolate chips.
  8. Pour batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Start checking around 50 minutes.
  10. Cool the bread in the pan for 15 minutes, then transfer to a cooling rack to finish cooling.

Notes

Do not overmix the batter to avoid tough bread. Gently squeeze watery zucchini but retain some moisture for a tender crumb. Use an oven thermometer for accurate baking temperature. Optional broil the top for 1-2 minutes at the end for a caramelized crust. For gluten-free, use a 1:1 gluten-free baking flour blend. For vegan, substitute eggs with flax eggs and use plant-based oil.

Nutrition

Keywords: zucchini bread, quick zucchini bread, moist zucchini bread, food processor shredder, easy zucchini bread, healthy bread, snack, breakfast

Find it online: https://merrymorsel.com/quick-moist-zucchini-bread-recipe-using-food-processor-shredder-easy-and-perfect/