When I first decided to bake zucchini bread, I was a bit skeptical. Could a loaf made from a vegetable really taste good? To my surprise, the sweet aroma of cinnamon and sugar filled my kitchen as the bread baked. It was a delightful experience that turned my doubt into love. Now, zucchini bread is one of my favorite go-to recipes, especially in the summer when zucchinis are plentiful.
why make this recipe
Zucchini bread is a great way to use up extra zucchinis from your garden or the farmer’s market. It’s moist, flavorful, and offers a wonderful balance of sweet and spicy flavors. This recipe is also simple and can be made with ingredients you likely already have in your kitchen. Plus, it’s a perfect snack or breakfast option that the whole family will enjoy!
how to make Zucchini Bread
Ingredients:
- 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 cinnamon
- 1 ½ cups (approximately 152g) shredded zucchini
Directions:
- Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a large bowl, add the vegetable oil and both sugars. Stir until the mixture is smooth.
- Next, mix in the cinnamon, eggs, and vanilla extract until well combined.
- Stir in the flour mixture. The batter will be thick at this stage. Then, add the shredded zucchini and mix until everything is combined. The batter will become looser as you stir in the zucchini.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes if using a 9×5-inch pan, or 55-65 minutes for an 8×4-inch pan. The bread is done when a toothpick inserted in the center comes out clean.
- Allow the bread to cool before slicing or removing it from the pan. Store it covered for up to 2 days or freeze it for up to 3 months.
how to serve Zucchini Bread
Zucchini bread is delicious on its own, but you can make it even better with a spread of butter or a drizzle of honey. It pairs perfectly with a cup of tea or coffee. You can also enjoy it as a breakfast bread or an afternoon snack.
how to store Zucchini Bread
To store leftover zucchini bread, keep it covered at room temperature for up to two days. If you want to keep it for a longer time, wrap it tightly in plastic wrap and freeze it. It will stay good for up to three months in the freezer. Just make sure to let it thaw at room temperature before enjoying!
tips to make Zucchini Bread
- Make sure to squeeze out excess moisture from the shredded zucchini using a clean kitchen towel. This will help the bread not to become too wet.
- Feel free to add nuts or chocolate chips into the batter for extra flavor and texture.
- Adjust the sugar according to your taste. If you prefer a less sweet bread, you can slightly reduce the amount of sugar or use half brown sugar and half granulated sugar.
variation
You can try adding different spices like nutmeg or ginger for a variation in flavor. Adding raisins or cranberries can also give your zucchini bread a nice twist.
FAQ SECTION
Can I use other types of flour?
Yes, you can use whole wheat flour or gluten-free flour if you prefer. The texture may vary slightly.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans make a great addition to zucchini bread.
How do I know when the zucchini bread is done baking?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, the bread is ready. If it has wet batter, bake it a little longer.
