Zucchini Bread Recipe
Zucchini Bread Recipe
Table of Contents
Zucchini Bread Recipe
This zucchini bread recipe is the perfect way to use up your summer zucchinis. With a moist texture and a perfect balance of sweetness and spice, it’s an easy to make, family favorite bread that works for breakfast, a snack, or even dessert. Whether you’re baking for a special occasion or just to enjoy a slice at home, this recipe will satisfy your cravings and fill your kitchen with irresistible aromas.
Description
Zucchini bread is one of those classic recipes that never goes out of style. It’s a great way to incorporate more vegetables into your diet while still indulging in a tasty baked good. This zucchini bread recipe is made with simple ingredients you likely already have in your kitchen, yet the results are nothing short of extraordinary. It has a perfectly moist texture thanks to the zucchini, and the addition of cinnamon, nutmeg, and vanilla creates a rich, comforting flavor.
The beauty of zucchini bread lies in its versatility. While the traditional recipe is made with sugar, flour, eggs, and zucchini, you can easily modify it to suit your dietary preferences. For instance, use whole wheat flour for added fiber, swap out sugar for honey or maple syrup for a more natural sweetness, or add nuts like walnuts or pecans for extra crunch.
This zucchini bread recipe is perfect for making ahead of time. It stores well for several days at room temperature or can be refrigerated for longer shelf life. You can also freeze it for future use, making it an excellent option for meal prep or baking in batches to share with friends and family.
It’s important to properly prepare the zucchini before adding it to the batter. Shredding the zucchini and then draining any excess moisture ensures your bread isn’t soggy. A quick tip: use a clean kitchen towel or cheesecloth to wring out the zucchini before mixing it into your batter.
Whether you’re a seasoned baker or a beginner, this zucchini bread recipe is simple enough to follow yet results in a delicious, homemade treat. The combination of the soft, flavorful bread and the natural goodness of zucchini makes it an irresistible addition to any meal or snack time.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs, beaten
- 1 ½ cups granulated sugar (or substitute with honey)
- 1 cup vegetable oil or melted coconut oil
- 2 teaspoons vanilla extract
- 2 cups zucchini, grated and excess moisture drained
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Prepare the Dry Ingredients: In a medium sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Combine the Wet Ingredients: In a large mixing bowl, beat the eggs and then add sugar, oil, and vanilla extract. Stir well until everything is fully combined.
- Add the Zucchini: Add the grated zucchini to the wet mixture, ensuring the zucchini is well distributed throughout.
- Mix the Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to a denser loaf.
- Optional Add-ins: If desired, fold in chopped walnuts or pecans for a crunchy texture.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Cool: Allow the zucchini bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
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Zucchini Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs beaten
- 1 ½ cups granulated sugar or substitute with honey
- 1 cup vegetable oil or melted coconut oil
- 2 teaspoons vanilla extract
- 2 cups zucchini grated and excess moisture drained
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Prepare the Dry Ingredients: In a medium sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Combine the Wet Ingredients: In a large mixing bowl, beat the eggs and then add sugar, oil, and vanilla extract. Stir well until everything is fully combined.
- Add the Zucchini: Add the grated zucchini to the wet mixture, ensuring the zucchini is well distributed throughout.
- Mix the Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to a denser loaf.
- Optional Add ins: If desired, fold in chopped walnuts or pecans for a crunchy texture.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Cool: Allow the zucchini bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Zucchini Preparation: Make sure to grate the zucchini finely and remove as much moisture as possible before adding it to the batter. This will help achieve a moist but not soggy bread. You can use a clean kitchen towel or cheesecloth to press out the moisture.
- Storage: Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Add ins and Variations: Feel free to get creative with your zucchini bread! Try adding chocolate chips, dried fruit, or seeds for a different twist on this classic recipe.
