If you’re looking for a quick and easy way to savor the fresh flavors of summer, this Quick Zucchini Bread with Red Currants is the perfect recipe for you! This deliciously moist bread is enhanced with the tartness of red currants, making it a delightful treat for any time of day. Whether you enjoy it for breakfast, as a snack, or even as a dessert, this zucchini bread is sure to please your taste buds.
Ingredients:
1 ½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ cup granulated sugar
2 large eggs
½ cup brown sugar, packed
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup grated zucchini
½ cup red currants (fresh or frozen)
Directions:
Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal after baking.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this mixture aside for later use.
Mix the Wet Ingredients:
In a large bowl, beat the eggs until frothy. Add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix everything until well combined.
Combine Ingredients:
Gradually stir the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix. Finally, fold in the grated zucchini and red currants gently.
Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The aroma of baking zucchini bread will fill your kitchen!
Cool and Serve:
Allow the zucchini bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy!
Serving Tips:
Warm or Room Temperature: Zucchini bread can be served warm or at room temperature. If you prefer it warm, simply reheat slices in the microwave for about 10-15 seconds or warm in the oven at a low temperature.
Pair with Spreads: Enhance the flavor by serving the bread with a spread. Cream cheese, butter, or flavored cream cheese (like honey or herb) complement the bread beautifully.
Add Toppings: Consider topping your zucchini bread with a sprinkle of powdered sugar, a drizzle of honey, or a dollop of yogurt for added flavor and presentation.
Serve with Beverages: This bread pairs well with various beverages, such as coffee, tea, or a glass of milk. It’s perfect for brunch or afternoon tea.
Slice Size: Cut the bread into even slices for serving. Each slice should be about 1 inch thick for the best balance of crust and moist interior.
Storage Tips:
Room Temperature: If you plan to eat the zucchini bread within a few days, store it at room temperature. Place the bread in an airtight container or wrap it tightly in plastic wrap to keep it fresh.
Refrigeration: To extend the shelf life, you can refrigerate the bread. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can last up to a week in the refrigerator.
Freezing: For longer storage, freeze zucchini bread. Wrap the cooled bread tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It can be stored in the freezer for up to three months. When ready to enjoy, thaw it in the refrigerator overnight or at room temperature for a few hours.
Preventing Sogginess: To prevent the bread from becoming soggy during storage, ensure it is completely cooled before wrapping. Avoid storing it in a humid environment.
Reheating: If you’ve frozen the bread, you can reheat it in the oven at 350°F (175°C) for about 10-15 minutes or in the microwave until warm.
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FAQs:
Can I substitute other fruits for red currants?
Yes, you can substitute other fruits in this recipe! Fresh or frozen blueberries, raspberries, or chopped strawberries work well. Just keep in mind that the flavor and texture may vary slightly, depending on the fruit you choose.
Is it necessary to peel the zucchini before grating?
No, it’s not necessary to peel the zucchini before grating. The skin is nutritious and adds a lovely green color to the bread. Just make sure to wash the zucchini thoroughly to remove any dirt or pesticides before grating.
How can I make this recipe gluten-free?
To make gluten-free zucchini bread, you can substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum, which helps mimic the texture of traditional flour.
Can I make this zucchini bread ahead of time?
Absolutely! This zucchini bread can be made ahead of time and stored. It keeps well in an airtight container at room temperature for a few days or in the refrigerator for up to a week. You can also freeze it for up to three months. Just thaw and reheat before serving for the best flavor and texture.
Conclusion:
This Quick Zucchini Bread with Red Currants is an easy, delicious way to bring the taste of summer into your kitchen. With its moist texture and tangy flavor, it’s sure to become a family favorite. Try making a loaf today, and enjoy a slice of this delightful bread with your loved ones!
📖 Recipe:
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Quick Zucchini Bread with Red Currants
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
Enjoy the taste of summer with this Quick Zucchini Bread with Red Currants! This moist and flavorful bread is made easy with fresh zucchini and tangy red currants, perfect for breakfast, a snack, or dessert. Whip up this delightful treat in just over an hour, and savor each delicious slice!
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
2 large eggs
½ cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup grated zucchini
½ cup red currants (fresh or frozen)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Mix Wet Ingredients: In a large bowl, beat the eggs. Add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix until well combined.
- Combine Ingredients: Gradually stir the dry ingredients into the wet mixture, mixing until just combined. Fold in the grated zucchini and red currants.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the zucchini bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Notes
You can use either fresh or frozen red currants for this recipe.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Quick Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 220 kcal per slice
