Zucchini bread is a delightful way to use up an abundance of summer squash. This moist and flavorful quick bread can be enjoyed at breakfast, as a snack, or even as a dessert. Its versatility allows for various flavor combinations, making it a favorite among many. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you step-by-step to create a delicious loaf that everyone will love.
Ingredients
– 1 ½ cups grated zucchini (about 1 medium zucchini)
– 1 cup granulated sugar
– ½ cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ cup chopped walnuts or pecans (optional)
Servings and Cooking Time
This recipe makes 1 loaf, which serves approximately 8. Preparation time is about 15 minutes, and cooking time is 50-60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 180 calories, 8g fat, 25g carbohydrates, 2g protein, and 1g fiber. This nutritional information is based on one slice of the finished bread.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the grated zucchini, sugar, and oil.
3. Beat in the eggs and vanilla extract until well mixed.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. If desired, fold in the chopped nuts.
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. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Slice and serve as desired.
Alternative Ingredients
You can substitute sugar with honey or maple syrup for a healthier option. Additionally, whole wheat flour can replace all-purpose flour for a more nutritious loaf. Dairy-free alternatives for oil can also be used, such as applesauce or coconut oil.
Serving and Pairings
Zucchini bread pairs wonderfully with a spread of cream cheese or butter. It also complements a hot cup of coffee or tea, making it a perfect breakfast or afternoon snack.
Storage and Reheating
Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Reheat slices in the microwave for 15-20 seconds or toast them for added warmth.
Cooking Mistakes
– Avoid overmixing the batter to keep the bread tender.
– Ensure your zucchini is well-drained to prevent excess moisture.
– Check for doneness with a toothpick to avoid underbaking.
– Use room temperature eggs for better incorporation.
– Don’t skip greasing the pan to prevent sticking.
Helpful Tips
– Experiment with spices like nutmeg or ginger for added flavor.
– Add chocolate chips for a sweeter twist.
– Use a box grater for evenly grated zucchini.
– Let the bread cool completely before slicing for cleaner pieces.
FAQs
Can I use yellow squash instead of zucchini?
Yes, yellow squash can be used as a substitute for zucchini in this recipe. It will provide a slightly different flavor but works well in the same way.
How can I make my zucchini bread healthier?
To make zucchini bread healthier, consider using whole wheat flour, reducing the sugar, and adding in seeds or nuts for extra nutrients.
Can I add fruits to my zucchini bread?
Absolutely! Diced apples or crushed pineapple can add moisture and sweetness to your zucchini bread. Just be sure to adjust the liquid ingredients accordingly.
What should I do if my bread is too moist?
If your zucchini bread is too moist, try reducing the amount of zucchini or ensuring it is well-drained before mixing. You can also bake it a little longer to help it set.
Can I make mini loaves of zucchini bread?
Yes, you can divide the batter into mini loaf pans. Just adjust the baking time to around 25-30 minutes for mini loaves.
Conclusion
Zucchini bread is a deliciously versatile recipe that can be enjoyed in various ways. Whether you prefer it plain or with added ingredients, it’s a perfect treat for any time of day. Enjoy the delightful combination of flavors and the moist texture in every slice!
Zucchini Bread
Ingredients
- 1 ½ cups grated zucchini
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine the grated zucchini, sugar, and oil.
- Beat in the eggs and vanilla extract until well mixed.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If desired, fold in the chopped nuts.
- Pour the batter into the prepared loaf pan.
- Bake 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, then transfer to a wire rack to cool completely.
- Slice and serve as desired.
