Grandma's Zucchini Bread Recipe & Video
Seonkyoung Longest recipe - Korean
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups all propose flour
- 2 cups granulated sugar
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. / 5g salt
- 1 Tbs. cinnamon
- 3 eggs, room temperature
- 1 cup vegetable oil
- 1 tsp. vanilla extract or paste
- 2 cups / 300g shredded zucchini
- 1/2 cup chopped nuts, such as walnuts or pecan
- 1 cups powdered sugar
- zest from 1 fresh lemon
- 1 1/2 Tbs. lemon juice
Instructions
- 1
Preheat your oven 325°F In a large mixing bowl, whisk flour, sugar, baking power, baking soda, salt and cinnamon thoroughly. Now, add eggs, oil, vanilla and zucchini, mix with a spatula until mine thoroughly.
- 2
Fold in walnuts and your zucchini bread batter is done, super easy, right?! 🙂
- 3
Pour batter into 3 to 4 of 4.5 x 2.5 x 2.3 mini loaf paper bakeware. If you are using regular mini loaf pan, please don’t forget to grease them!
- 4
Bake in preheated oven for 55 minutes to an hour or until a tester comes out clean.
- 5
Meanwhile, make lemon icing by mixing all ingredients for lemon icing in a mixing bowl.
- 6
Cool zucchini bread in pans for 10 to 15 minutes. Turn out onto wire racks or a flat surface to cool thoroughly.
- 7
Pour icing right on top and enjoy!