This Bisquick zucchini bread retains the moist, tender texture and delicious flavor of traditional zucchini bread, while benefiting from the convenience of Bisquick.
What is Bisquick zucchini bread?
Bisquick zucchini bread is a quick and easy version of the classic zucchini bread recipe, using Bisquick baking mix as a base ingredient. Bisquick, a pre-mixed baking mix, simplifies your preparation process, making it faster and more convenient to bake.
The shredded zucchini adds moisture and a subtle sweetness, while the Bisquick mix ensures a consistent, light, and fluffy loaf.
Perfect for breakfast, snacks, or dessert, Bisquick zucchini bread is a versatile and time-saving treat that doesn’t compromise on taste or quality.
How do you make Bisquick zucchini bread?
Ingredients:
Start by washing the zucchini thoroughly under running water to remove any dirt or debris.
Trim off both ends of the zucchini using a knife.
Use a box grater or the grating attachment of a food processor to grate the zucchini. Hold the zucchini against the grater and apply gentle pressure as you move it up and down the grater’s surface.
Zucchini contains a lot of water, which can make the bread too wet. After grating, gently squeeze the shredded zucchini in cheesecloth or clean kitchen towel to remove excess water. This step is essential to maintain the bread’s texture.
Once you’ve grated and squeezed the zucchini, you’re ready to incorporate it into your zucchini bread recipe.
Pre heat oven to 350°F. Grease and flour 2 9 x5-inch loaf pans
Combine the grated zucchini, 1/3 cup sugar, 1/2 cup vegetable oil, a teaspoon vanilla extract and eggs in a large mixing bowl.
Stir in 3 1/2 cups Bisquick and salt, and stir until you have a batter.
Stir gently until everything is just combined. Avoid overmixing, as this can lead to a dense bread.
Gently fold in the chocolate chips and walnuts.
Pour the batter into the greased loaf pans, spreading it evenly, filling each about halfway.
Transfer the pans to the center rack in the oven, and bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean.
Once the zucchini bread is done, remove it from the oven and allow it to cool in the pan for about 15-20 minutes.
Then transfer the bread to a wire rack to cool completely.
Once the bread is completely cooled, slice it into servings.
You can enjoy it as is or spread a little butter on a warm slice.
Store any leftover bread in an airtight container at room temperature for 2-3 days. For longer storage, you can also refrigerate it.
Be sure to try these mouthwatering recipes for any meal of the day! Kickstart your morning with Bisquick Breakfast Ideas, indulge in sweet Bisquick Dessert Recipes, bake up some tasty Quick Bread Recipes, and add a healthy twist with the savory zucchini meatball recipe.
Zucchini Bread Recipe FAQs
Yes, you can leave the skin on the zucchini when making zucchini bread as the skin is edible. Plus, leaving the skin on can add a nice touch of color and texture to your bread.
If you prefer a smoother texture in your bread, you can peel the zucchini before grating it. It ultimately comes down to your personal preference and the texture you want in your zucchini bread.
There are a few potential reasons why your zucchini bread might be falling apart when you cut it:
It could be underbaked, make sure to bake the bread until a toothpick inserted into the center comes out clean. You overmixed the batter, mix just until the ingredients are combined to avoid this issue. Zucchini naturally has a high moisture content. If your zucchini was not properly drained or squeezed of excess moisture before adding it to the batter, it can lead to a wet and crumbly texture. Allow the bread to cool in the pan for a while before transferring it to a cooling rack.
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Bisquick Zucchini Bread Recipe
Discover the ease and deliciousness of Bisquick Zucchini Bread, a quick and simple twist on the classic favorite. This moist, tender bread is packed with the subtle sweetness of fresh zucchini and the convenience of Bisquick baking mix.
Ingredients
- 3 cups grated zucchini
- ⅓ cup sugar
- ½ cup vegetable oil
- 4 eggs
- 3 ½ cups Bisquick
- 1 tsp salt
- ⅔ cup chocolate chips
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees, and lightly grease the bread pans
- Grate the zucchini, then combine the zucchini, sugar, oil, and eggs in a large bowl.
- Stir in the Bisquick and salt, and stir until you have a batter.
- Fold in the chocolate chips and walnuts.
- Divide the batter between the two pans, filling each about halfway.
- Transfer the pans to the center rack in the oven, and bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool for 30-60 minutes before cutting.