Zucchini bread is a delicious treat that combines the sweetness of sugar with the nutritious benefits of zucchini. This moist bread is easy to make and is perfect for breakfast, snacking, or dessert. You can enjoy it plain or add nuts and spices to enhance the flavors.
Why make this recipe
Zucchini bread is a great way to use up extra zucchini from your garden or the grocery store. It’s not only tasty but also offers a healthy option that adds moisture without a lot of fat. Baking zucchini bread allows you to incorporate fruits and vegetables into your diet in a delicious way. Plus, it’s a family favorite that can be shared with friends and loved ones, making any occasion special.
How to make Zucchini Bread
Making zucchini bread is simple and straightforward. You will be delighted by how fast you can whip it up and the wonderful smell that fills your kitchen while baking.
Ingredients:
- 2 cups grated zucchini (Use fresh, medium-sized zucchini.)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (Can substitute some with whole wheat flour for a healthier option.)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon (Feel free to add other spices such as nutmeg or ginger.)
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (Optional, can be omitted or replaced.)
Directions:
Preparation:
- Preheat your oven to 350°F (175°C).
- Grease and flour a loaf pan.
- In a large bowl, mix together the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt together.
- Gradually mix the dry ingredients into the wet mixture until just combined. If you are adding nuts, fold them in gently.
Baking:
6. Pour the batter into the prepared loaf pan.
7. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
How to serve Zucchini Bread
Zucchini bread can be served warm or at room temperature. Slice it thick and enjoy it plain, or spread some butter or cream cheese on top. It pairs well with coffee or tea, making it a great addition to a brunch or snack time.
How to store Zucchini Bread
To store zucchini bread, let it cool completely. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or in the fridge for about a week. If you want to store it for a longer time, freeze it for up to 3 months. Just be sure to wrap it well to prevent freezer burn.
Tips to make Zucchini Bread
- Make sure to squeeze out excess moisture from the zucchini before mixing it into the batter for a more consistent texture.
- Experiment with different spices like ginger or allspice to find your preferred flavor.
- If you don’t like nuts, you can leave them out or substitute them with chocolate chips for a sweeter treat.
Variation
For a healthier option, try substituting half of the all-purpose flour with whole wheat flour. You can also add raisins or dried cranberries for a fruity twist.
FAQs
1. Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just thaw it and drain excess water before adding it to the batter.
2. Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, and make sure all other ingredients are gluten-free.
3. How do I know when the bread is done?
Insert a toothpick in the center of the bread; if it comes out clean or with a few crumbs, the bread is ready.
Zucchini Bread
- Total Time: 85 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A moist and delicious zucchini bread that’s easy to make, perfect for breakfast, snacking, or dessert.
Ingredients
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a loaf pan.
- Mix together the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract in a large bowl until well combined.
- Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in another bowl.
- Gradually mix the dry ingredients into the wet mixture until just combined. Fold in nuts if desired.
- Pour the batter into the prepared loaf pan.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Squeeze out excess moisture from the zucchini for a more consistent texture. Experiment with spices to find your preferred flavor.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
