This vanilla pudding zucchini bread is a moist and flavorful treat that combines the sweetness of vanilla with the subtle earthiness of zucchini. It’s perfect for breakfast, a snack, or dessert.
The recipe is easy to follow and incorporates simple ingredients, making it a great way to use up fresh zucchini from your garden or the market.
Overview of Vanilla Pudding Zucchini Bread
This delightful zucchini bread combines the sweetness of vanilla with the subtle earthiness of fresh zucchini.
Perfect for breakfast, a snack, or even dessert, this recipe is simple and satisfying.
It’s an excellent way to utilize fresh zucchini, whether from your garden or the local market.
Ingredients That Make a Difference
The key to this moist and flavorful bread lies in its ingredients.
Grated zucchini adds moisture, while the instant vanilla pudding mix enhances the creaminess and flavor profile.
With a blend of pantry staples like flour, sugar, and eggs, this recipe is both accessible and delicious.
Preparation Steps
Getting started is straightforward.
Begin by preheating your oven to 350°F (175°C) and greasing a loaf pan.
Mix the wet ingredients, including grated zucchini and vanilla pudding, until well combined.
In a separate bowl, whisk together the dry ingredients, ensuring an even distribution of baking soda, baking powder, and spices.
Baking the Perfect Loaf
Once the mixtures are combined, pour the batter into the prepared pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
Serving Suggestions
This zucchini bread is versatile and can be enjoyed in various ways.
Serve it warm with a pat of butter or a drizzle of honey for a comforting treat.
It also pairs wonderfully with a cup of coffee or tea, making it an ideal choice for brunch gatherings.
Storing and Enjoying Leftovers
If you have leftovers, store the bread in an airtight container at room temperature for up to three days.
For longer storage, consider freezing slices.
Simply wrap them tightly in plastic wrap and place them in a freezer bag.
When you’re ready to enjoy, thaw at room temperature or warm in the oven for a freshly baked taste.
Delicious Vanilla Pudding Zucchini Bread
This zucchini bread is enriched with vanilla pudding mix, which adds a delightful creaminess and enhances the overall flavor. The recipe takes about 1 hour to prepare and bake, yielding a loaf that serves 8.
Ingredients
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Wet Ingredients: In a large mixing bowl, combine the grated zucchini, sugar, vegetable oil, vanilla pudding mix, eggs, and vanilla extract. Mix until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the nuts or chocolate chips.
- Pour into Pan: Pour the batter into the prepared loaf pan and smooth the top.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8 slices
- Calories: 210kcal
- Fat: 8g
- Protein: 3g
- Carbohydrates: 34g