Zucchini Kahlua Bread
Dive into the decadence of 'Zucchini Kahlua Bread,' a unique twist on classic zucchini bread that's sure to elevate your baking game. This moist and flavorful loaf combines the natural sweetness of fresh zucchini with the rich, coffee-flavored notes of Kahlua, creating a perfectly balanced treat. Enhanced with warm cinnamon spice, a touch of vanilla, and optional mix-ins like chocolate chips or crunchy nuts, this recipe is a crowd-pleaser that satisfies dessert cravings while sneaking in a bit of veggie goodness. Made with simple pantry staples and baked to perfection in just 60 minutes, this zucchini bread is an effortless way to upgrade your snack table, brunch spread, or even holiday gifting. Whether you enjoy it warm from the oven or chilled for an extra indulgent texture, 'Zucchini Kahlua Bread' is the ultimate fusion of comfort and creativity.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 1.25 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 Large eggs
- 0.5 cup Vegetable oil
- 0.5 cup Kahlua (coffee-flavored liqueur)
- 1.5 teaspoons Vanilla extract
- 2 cups Zucchini, grated (about 2 medium zucchinis)
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and vegetable oil. Beat until smooth and well combined, about 2 minutes.
Stir in the Kahlua and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients in batches, mixing gently until just combined. Do not overmix.
Fold in the grated zucchini until evenly distributed throughout the batter.
If desired, gently fold in the walnuts or pecans and chocolate chips.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
Remove from the oven and let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
4740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.9 g | 234% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3120 mg | 136% | |
| Total Carbohydrate | 705.8 g | 257% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 448.2 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 404 mg | 31% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2317 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
