Zucchini Bread

Zucchini bread is one of those magical recipes that blend warmth and comfort in each slice. When the days start to get a bit cooler, or you just have an abundance of zucchini from your garden, whipping up a loaf of this moist, flavorful treat is almost like a hug in a pan. Picture the fragrant aroma wafting through your kitchen as it bakes; trust me, it’s what memories are made of. Plus, it’s a fantastic way to sneak some veggies into your diet without anyone being the wiser! Whether you’re planning a cozy breakfast, a snack for the kids, or just something sweet to enjoy with your afternoon tea, this zucchini bread recipe fits the bill perfectly. So, grab your mixing bowls and let’s get started on a baking adventure that will have everyone begging for the recipe!

Why You’ll Love This Zucchini Bread

You’re going to love this zucchini bread for many reasons. First, it’s incredibly moist and full of flavor, with a hint of cinnamon that dances on your taste buds. Each slice is packed with shredded zucchini, which not only enhances the texture but adds a nutritional punch too. Did I mention it’s easy to make? With straightforward ingredients and simple steps, you don’t have to be a baking expert to pull this off.

Moreover, zucchini bread is versatile. You can enjoy it plain, dress it up with nuts or chocolate chips, or slather a bit of cream cheese on top. It’s perfect for breakfast, as an afternoon snack, or even as a light dessert. Best of all, it’s a great way to use up all that summer zucchini, making it both practical and delicious.

What is a Zucchini Bread?

Zucchini bread is a sweet, moist quick bread made primarily from grated zucchini, flour, and sugar. It usually has a soft texture, thanks to the zucchini, which adds moisture and a subtle flavor. Many recipes include spices like cinnamon or nutmeg, which deepen the taste. What’s great about zucchini bread is that it’s not only a treat but also a sneaky way to add vegetables to your diet. It’s often compared to banana bread in terms of texture and sweetness, making it a favorite among those looking for a delightful baked good that feels a little indulgent without being overly guilt-ridden.

Ingredients for Zucchini Bread

Here’s what you’ll need to whip up some delicious zucchini bread:

• 1 ½ cups (186g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (119ml) vegetable oil
• ¾ cup (150g) packed brown sugar
• ¼ cup (50g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1 ½ cups (approximately 152g) shredded zucchini

These ingredients combine beautifully to create the perfect loaf. As you gather everything, think about all the variations you might want to try with this base recipe!

How to Make Zucchini Bread

Ready to bake? Let’s go through the steps to make this delightful zucchini bread.

Preheat the Oven and Prepare the Pan

First things first, preheat your oven to 350°F (175°C). While that warms up, grab either an 8×4-inch or a 9×5-inch loaf pan and grease it well with nonstick cooking spray or butter. This will help the bread slide out easily once it’s baked.

Mix the Dry Ingredients

Next, let’s tackle the dry ingredients. In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside. It’s crucial for the bread’s texture to properly incorporate these ingredients before mixing them with the wet ones.

Combine Wet Ingredients

Now it’s time for the fun part. In a large bowl, combine the vegetable oil, packed brown sugar, and granulated sugar. With a wooden spoon or a whisk, stir this mixture until it’s nice and smooth. This step helps blend the sugars with the oil, which ensures the bread has the right sweetness.

Add Eggs and Flavorings

Next, mix in the cinnamon, large eggs, and vanilla extract. Stir again until everything is well combined. The warm scent of cinnamon will already start to fill your kitchen, giving you a little preview of the deliciousness ahead.

Combine Dry and Wet Mixtures

Now, gradually add the dry mixture to the wet ingredients. It’s best to do this in small batches to keep the batter nice and thick. When combined, you should see a batter that’s decidedly dense, perfect for holding that zucchini we’ll add shortly.

Stir in the Zucchini

This is where the magic happens! Slowly fold in the shredded zucchini. As you mix, you’ll notice the batter loosening up and becoming pourable. This is a good sign; your zucchini is bringing moisture and flavor to the mix.

Bake the Zucchini Bread

Pour the batter into your greased loaf pan. It’s best to use a spatula to get every last bit out. Bake for about 50-60 minutes if you’re using a 9×5-inch pan, and 55-65 minutes for an 8×4-inch pan. To check if it’s done, insert a toothpick into the center; if it comes out clean, you’re golden!

Cool and Serve

Let the zucchini bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This waiting period is essential for neat slices. You can keep it covered for up to 2 days at room temperature, or if you want to save some for later, it freezes well for up to three months.

Serving Suggestions

Looking for ways to enjoy your zucchini bread? Here are a few ideas:

• Savor slices plain or top them with a bit of butter or cream cheese.
• Pair it with a cozy cup of coffee or tea for a delightful afternoon snack.
• Try it alongside your breakfast—it’s not just for dessert!

Tips for Success

• Make sure to squeeze out any excess moisture from the shredded zucchini before adding it to the batter. This helps keep your bread from being too soggy.
• Allow the zucchini bread to cool fully before slicing. This helps create neat and beautiful pieces.

Variations

Want to mix things up a bit? Here are some fun variations to try:

• Add in nuts like walnuts or pecans for a bit of crunch.
• Toss in chocolate chips for a sweet twist that chocolate lovers will adore.
• Sprinkle in some dried cranberries or raisins for natural sweetness.

FAQs

Q1: Can I use frozen zucchini for this recipe?
A1: Yes, just ensure it is thawed and the excess moisture is squeezed out.

Q2: How do I know when my zucchini bread is done baking?
A1: A toothpick inserted into the center should come out clean when the bread is done.

Q3: Can I substitute coconut oil for vegetable oil?
A3: Absolutely! Coconut oil works well and adds a subtle flavor.

Q4: How should I store leftover zucchini bread?
A4: Store it covered at room temperature for up to 2 days, or freeze for longer preservation.

Q5: How can I make this recipe healthier?
A5: You can substitute half of the all-purpose flour with whole wheat flour and reduce the sugar.

Zucchini bread is more than just a tasty treat; it’s a clever way to enjoy more vegetables and a comforting addition to any meal. This recipe is straightforward for inexperienced bakers while being delightfully satisfying for those who have more experience. Next time you find yourself with extra zucchini, turn to this beloved recipe for a loaf that everyone will love, bringing a touch of warmth and joy to your kitchen!

More Easy Desserts Recipes:

• No-Bake Chocolate Éclair Cake
• Bakery Buttercream Frosting
• White Buttermilk Texas Sheet Cake
• Chocolate Covered Peanut Butter Balls with Rice Krispies

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Zucchini Bread

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This Zucchini Bread is a delightful blend of moisture and flavor, featuring tender shredded zucchini and a hint of cinnamon. It’s easy to make and versatile, perfect for breakfast, snacks, or light desserts!

• Total Time: 1 hour 15 minutes
• Yield: 1 loaf 1x

Ingredients

Scale 1x2x3x

• 1 ½ cups (186g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (119ml) vegetable oil
• ¾ cup (150g) packed brown sugar
• ¼ cup (50g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1 ½ cups (approximately 152g) shredded zucchini

Instructions

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• Whisk together flour, baking powder, baking soda, and salt in a bowl.
• Combine oil, brown sugar, and granulated sugar in a separate bowl until smooth.
• Add eggs, cinnamon, and vanilla extract to the wet mixture and stir well.
• Gradually add the dry mixture to the wet ingredients until combined.
• Fold in the shredded zucchini.
• Pour the batter into the prepared loaf pan and bake for 50-65 minutes.
• Let cool for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze excess moisture from shredded zucchini before adding to the batter.
Cool completely before slicing for neat pieces.
Can be stored at room temperature for up to 2 days or frozen for up to three months.

• Author: Martha
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Baking
• Method: Baked
• Cuisine: American

Nutrition

• Calories: 150
• Sugar: 9g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg