Looking for a deliciously moist and flavorful zucchini bread recipe? Look no further! This zucchini bread is easy to make and perfect for breakfast or a snack. With the subtle sweetness of the zucchini and warm spices, it’s sure to become a favorite in your home. Let’s dive into the ingredients and the straightforward steps to create the best zucchini bread you’ve ever tasted!
Ingredients
– 1 cup grated zucchini (about 1 medium zucchini)
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 tsp cinnamon
– 1/2 cup chopped walnuts or pecans (optional)
Servings and Cooking Time
This recipe yields one 9×5-inch loaf, serving approximately 8 people. Preparation time is about 15 minutes, with an additional cooking time of 50-60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 150 calories, 6g fat, 24g carbohydrates, 2g protein, and 1g fiber. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan.
3. In a bowl, combine the grated zucchini, eggs, oil, and vanilla.
4. In another bowl, mix the dry ingredients: flour, sugars, baking soda, baking powder, salt, and cinnamon.
5. Gradually add the dry mixture to the wet mixture, stirring until just combined.
6. Fold in the nuts if using.
7. Pour the batter into the prepared loaf pan.
8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
10. Slice and enjoy!
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, replace the granulated sugar with honey or maple syrup for a natural sweetener. Dairy-free options are available by using plant-based oil and non-dairy milk.
Serving and Pairings
Zucchini bread pairs beautifully with cream cheese or butter spread on top. It’s also delicious served alongside a cup of coffee or tea for a comforting afternoon snack.
Storage and Reheating
Store zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and refrigerate for up to a week. You can also freeze the bread for up to 3 months; just ensure it’s well-wrapped.
Cooking Mistakes
– Don’t skip the step of draining excess moisture from the zucchini.
– Avoid overmixing the batter to keep the bread light and fluffy.
– Ensure your baking powder and soda are fresh for proper rising.
– Use a toothpick to check for doneness; underbaking can lead to a soggy center.
– Allow the bread to cool before slicing for cleaner cuts.
Helpful Tips
– Add chocolate chips for a sweeter twist.
– Experiment with spices like nutmeg or ginger for extra flavor.
– Make mini loaves for gifts or portion control.
– Store leftover bread in the fridge for added moisture.
FAQs
Can I use frozen zucchini for this recipe?
Yes, frozen zucchini can be used, but make sure to thaw and drain it thoroughly to avoid excess moisture in the batter.
How do I know when the bread is done baking?
Insert a toothpick into the center of the bread; if it comes out clean or with a few crumbs, the bread is done.
Can I make this recipe gluten-free?
Absolutely! Substitute with a gluten-free flour blend, and it should work just fine.
How should I store leftover zucchini bread?
Store it in an airtight container at room temperature, or refrigerate it for longer freshness.
Can I add other mix-ins?
Yes, feel free to add nuts, chocolate chips, or dried fruits to enhance the flavor and texture.
Conclusion
This zucchini bread recipe is not only simple but also incredibly rewarding. With its moist texture and rich flavor, it’s perfect for any occasion. Whether enjoyed plain, with a spread, or as a sweet treat, this recipe is bound to please everyone. Give it a try and savor the deliciousness!
The Best Zucchini Bread Recipe
Ingredients
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan.
- In a bowl, combine the grated zucchini, eggs, oil, and vanilla.
- In another bowl, mix the dry ingredients: flour, sugars, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Fold in the nuts if using.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice and enjoy!
