Easy Blender Zucchini Bread
Easy blender zucchini bread is perfect for breakfast or whipped ricotta toast! It’s a little savory and very slightly sweet – a great base for anything. Plus, there’s no grating of zucchini required.
what to expect:
Prep Time: 15 minutes | Cook Time: 1 hour | Cooling Time: 15 minutes | Total Time: 1 hour 30 minutes
I hate having to grate or shred ingredients, which makes this easy blender zucchini bread my new go-to zucchini bread recipe.
The loaf is moist, just a little savory, and very lightly sweet – a perfect base. I like using it to make a simple zucchini toast with salted butter, or top it with a whipped ricotta when I’m feeling fancy.
Make note, that this is not a sweet, dessert-style zucchini bread. It leans toward the savory side and is more along the lines of a dense, flavorful loaf of bread.
What You’ll Find in This Post
- What You Will Need (Ingredients & Tools)
- Helpful Tip: Blending the Wet Ingredients
- Pine Nuts are Optional
What You’ll Need to Make Easy Blender Zucchini Bread
Ingredients for Easy Blender Zucchini Bread
- All Purpose Flour
- Whole Wheat Flour
- Baking Powder
- Baking Soda
- Kosher Salt
- Diced Zucchini – not peeled
- Eggs
- Tablespoons Granulated sugar
- Olive Oil
- Pine Nuts (can omit or use walnuts)
This recipe uses a combination of all-purpose and whole wheat flour to give the bread the structure it needs to compensate for the moisture of the zucchini. Whole wheat flour has a higher protein content than all-purpose, so it helps hold the bread together in addition to giving it a heartier flavor.
Special Equipment
Making easy blender zucchini bread doesn’t require much. All you need is a blender, a mixing bowl, and a bread pan to bake it in.
Blending the Wet Ingredients for Perfect Zucchini Bread
This recipe for easy blender zucchini bread involves blending the wet ingredients (eggs, olive oil, granulated sugar) with the diced zucchini so that you can still get a smooth batter without having to shred the zucchini.
Blend the ingredients together until you get a slightly chunky batter – if you’ve done it right, it will look like cooked oatmeal.
Once you’ve got those wet ingredients blended together and your dry ingredients are whisked, you’ll combine everything in a bowl and stir until you’ve got a thick batter. It will look like a thick cake batter.
Pine Nuts are Optional
Using pine nuts to make your easy blender zucchini bread is totally optional. I know they can get a little pricy, so no judgment if you decide to omit them.I like to add them because they add a little texture and a nice crunch.
You could also substitute with roughly chopped walnuts if pine nuts aren’t your thing.
If you make this easy blender zucchini bread, let me know how it turns out by leaving a review! And if you post on Instagram, be sure to tag me @ficklebea. Can’t wait to see what you make – happy baking!
If you are new to baking or nervous about spending time in the kitchen, check out My Kitchen Commandments for some helpful tips!
PrintEasy Blender Zucchini Bread
Easy blender zucchini bread is perfect for breakfast or whipped ricotta toast! It’s a little savory and very slightly sweet – a great base for anything.
- Prep Time: 20 minutes
- Cooling Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 35 minutes
- Yield: 8 slices 1x
- Category: Bread
- Method: Baking
- Diet: Vegetarian
Ingredients
3 cups diced Zucchini – not peeled
2 Eggs
2 Tablespoons Granulated sugar
1/4 cup Olive Oil
2 cups All Purpose Flour – spooned and leveled, see note *
1/2 cup Whole Wheat Flour – spooned and leveled, see note *
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1/4 cup Pine Nuts**
Instructions
Preheat your oven to 350 degrees Fahrenheit and lightly grease a bread pan.
Blend the Wet Ingredients
- Add the diced zucchini (3 cups, diced), eggs (2), granulated sugar (2 Tablespoons), and olive oil (1/4 cup) to your blender.
- Blend until there are no large zucchini chunks and everything is combined to a slightly chunky texture – it will look like cooked oatmeal.
Make the Zucchini Bread Batter
- In a medium-sized mixing bowl, whisk together the all-purpose flour (2 cups – spooned and leveled, see note *), whole wheat flour (1/2 cup – spooned and leveled, see note *), baking powder (2 teaspoons), baking soda (1/2 teaspoon), and kosher salt (1/2 teaspoon).
- Pour the blended ingredients into the medium-sized bowl that has the whisked dry ingredients.
- Add the pine nuts** (1/4 cup) to the bowl.
- Gently fold it all together with a spatula until everything is combined and there are no dry flour chunks.
Baking the Zucchini Bread
- Add the bread batter to your greased bread pan and smooth the top with a spatula.
- Bake at 350 degrees Fahrenheit for one hour, or until the top is golden brown and a knife can be poked into the middle of the loaf (all the way to the bottom of the pan) and come out clean.
- Let cool for 15 minutes before removing from the pan and enjoying. Gently slide a knife between the loaf and the edges of the pan to help remove it.
Notes
*For the most accurate measurement of flour, you should spoon the flour into the measuring cup and then level it using the spine of a knife or the handle of your spoon. We do it this week because scooping flour directly from the bag can result in a very dense measurement of more flour than the recipe calls for.
**You can replace the pine nuts with roughly chopped walnuts if you prefer.
To help with your grocery shopping, I’ve put together a list of where each ingredient is generally located in the store and the total amount you will need for the recipe. (Note: the quantities of the ingredients below do not change if you change the scale of the recipe)
Produce:
- Zucchini (2-3 medium sized)
Dairy:
- Eggs (2)
Pantry:
- All Purpose Flour (2 cups)
- Whole Wheat Flour (1/2 cup)
- Baking Powder (2 teaspoons)
- Baking Soda (1/2 teaspoon)
- Kosher Salt (1/2 teaspoon)
- Granulated Sugar (2 Tablespoons)
- Olive Oil (1/4 cup)
- Pine Nuts (1/4 cup) – optional and can replace with walnuts
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