Zucchini Bread Recipe
Zucchini bread is a delightful way to incorporate vegetables into your baking, offering a moist, sweet, and slightly spiced flavor. Perfect for breakfast or as a snack, this recipe is easy to follow and yields a deliciously tender loaf. Whether you’re using fresh garden zucchinis or store-bought, this bread is sure to please everyone. Let’s dive into the ingredients and steps to create this scrumptious zucchini bread!
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup chopped nuts (optional)
Servings and Cooking Time
This recipe makes 1 loaf, serving approximately 8 people. Preparation time is about 15 minutes, with a cooking time of 50-60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 180 calories, 7g fat, 25g carbohydrates, 2g protein, and 1g fiber. This nutritional value is based on one slice of the zucchini bread.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Grate the zucchini and place it in a clean kitchen towel to remove excess moisture.
- In a large bowl, whisk together the sugar and vegetable oil until well combined.
- Add the eggs and vanilla extract to the mixture, stirring until smooth.
- In a separate bowl, mix the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated zucchini and chopped nuts (if using).
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, use honey or maple syrup instead of granulated sugar for a natural sweetener. For a dairy-free version, replace eggs with flax eggs or applesauce.
Serving and Pairings
This zucchini bread pairs beautifully with cream cheese spread or a dollop of Greek yogurt. It can also be enjoyed alongside a hot cup of coffee or tea for a delightful breakfast or snack.
Storage and Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months. To reheat, simply warm it in the oven or microwave.
Cooking Mistakes
- Not squeezing out the excess moisture from zucchini can result in a soggy loaf.
- Overmixing the batter can lead to dense bread; mix until just combined.
- Using cold ingredients can affect the texture; room temperature ingredients work best.
- Skipping the greasing of the pan may cause sticking.
- Not checking for doneness can leave the center undercooked.
Helpful Tips
- Grate zucchini thinly for a better texture in the bread.
- Try adding chocolate chips or dried fruits for extra flavor.
- Let the bread cool completely before slicing for cleaner cuts.
- Experiment with spices like nutmeg or ginger for a flavor twist.
FAQs
Can I use yellow squash instead of zucchini?
Yes, yellow squash can be used as a substitute for zucchini in this recipe. It provides a similar texture and flavor, making it a great alternative.
How do I know when the bread is done?
The bread is done when a toothpick inserted into the center comes out clean or with a few crumbs. Additionally, the top should be golden brown.
Can I add spices to the zucchini bread?
Absolutely! You can add spices like nutmeg, ginger, or even cardamom to enhance the flavor profile of your zucchini bread.
Is this recipe suitable for freezing?
Yes, zucchini bread freezes well. Ensure it’s wrapped tightly in plastic wrap and aluminum foil to prevent freezer burn.
How long does zucchini bread last?
When stored properly, zucchini bread can last up to 3 days at room temperature and up to 3 months in the freezer.
Conclusion
This zucchini bread recipe is a fantastic way to enjoy a sweet treat while incorporating some veggies into your diet. Moist, flavorful, and easy to prepare, it’s perfect for any occasion. Give it a try and enjoy the delightful flavors of homemade zucchini bread!
Zucchini Bread Recipe
Ingredients
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup chopped nuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Grate the zucchini and place it in a clean kitchen towel to remove excess moisture.
- In a large bowl, whisk together the sugar and vegetable oil until well combined.
- Add the eggs and vanilla extract to the mixture, stirring until smooth.
- In a separate bowl, mix the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated zucchini and chopped nuts (if using).
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
