La Taverna at the Broadmoor zucchini bread recipe
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If you love quick breads, this La Taverna at the Broadmoor zucchini bread recipe is for you! This bread is made with shredded zucchini, so it’s moist and flavorful. The best part is that it’s so easy to make. You can mix up the batter in just a few minutes, and then bake it in a loaf pan. I like to serve this bread warm, with a little butter on top. It’s delicious!
To make this bread, you’ll need:
1 cup of all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup sugar
1/4 cup oil
2 eggs
1 cup shredded zucchini
To make the bread, start by preheating your oven to 350 degrees Fahrenheitt. Then, mix together the dry ingredients in a bowl: the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, whisk together the sugar, oil, and eggs. Add the wet ingredients to the dry ingredients, and mix until everything is combined. fold in the shredded zucchini.
Pour the batter into a greased loaf pan, and bake for 45 minutes to 1 hour, or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool for a few minutes before slicing and serving. Enjoy!
Tips:
For extra flavor and nutrition, you can add chopped nuts or dried fruit to the batter. I like to add chopped walnuts or pecans. You could also add raisins, dried cranberries, or chocolate chips.
This bread freezes well, so feel free to make a double batch and freeze one loaf for later. Just wrap it tightly in plastic wrap or aluminum foil.
Did you make this recipe? I’d love to hear from you! Leave a comment below, or take a photo and tag me on >Instagram . I’m @broadmoorblog.
