Why make this recipe
Zucchini bread is a delightful treat that is perfect for breakfast, snacks, or dessert. It’s simple to make, and it allows you to use up an abundance of zucchini from your garden or farmer’s market. Plus, the blend of spices makes it a cozy and aromatic addition to any meal. This bread is moist, flavorful, and packed with nutrients, making it both delicious and a bit healthier than your average sweet bread.
How to make Zucchini Bread
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 2 cups grated zucchini (about 2 small)
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups chopped walnuts (or pecans)
Directions
- Preheat your oven to 350˚F and grease two 8×4-inch loaf pans.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, add the grated zucchini, oil, eggs, and vanilla. Mix well to combine.
- Add the dry ingredients and walnuts to the zucchini mixture. Gently fold until JUST combined. Do not overmix.
- Divide the batter between two loaf pans and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cover the pans with aluminum foil after 30 minutes if the tops start to get too dark.
- Let the bread cool in the pan(s) for 15 minutes before transferring them to a wire rack to cool completely.
How to serve Zucchini Bread
Zucchini bread can be sliced and enjoyed warm or at room temperature. It pairs wonderfully with a spread of butter or cream cheese. You can also serve it alongside a cup of tea or coffee for a delightful afternoon snack.
How to store Zucchini Bread
To store zucchini bread, wrap it tightly in plastic wrap or aluminum foil. It can be kept at room temperature for up to 3 days. For longer storage, place the wrapped bread in the refrigerator or freeze it for up to 3 months. Just be sure to thaw it in the fridge or at room temperature before serving.
Tips to make Zucchini Bread
- Use fresh zucchini for the best flavor and texture.
- Squeeze out excess moisture from the zucchini before adding it to the batter.
- Add chocolate chips or dried fruit for extra sweetness.
- You can use whole wheat flour for a healthier option.
- Make mini loaves for gift-giving or easier portion control.
Variation (if any)
You can easily modify this recipe by adding ingredients like chocolate chips, raisins, or even spices like nutmeg for a different flavor. If you want a healthier version, substitute half of the sugar with applesauce or add in a mashed banana for natural sweetness.
FAQs
1. Can I use frozen zucchini in this recipe?
Yes, you can use frozen grated zucchini. Just thaw it first and squeeze out extra moisture before using it in the recipe.
2. How can I tell when the zucchini bread is done?
You can tell it’s done when a toothpick inserted in the center comes out clean. If it has wet batter on it, continue baking for a few more minutes.
3. Can I make this recipe without nuts?
Absolutely! If you prefer a nut-free version, simply leave out the walnuts or use a different mix-in, like chocolate chips or dried fruit.
