Looking for a tasty way to use up that extra zucchini from your garden? This Zucchini Bread recipe is the answer! With a delightful blend of spices and a moist, tender crumb, this bread is perfect for breakfast, a snack, or even a quick dessert. Plus, it’s a sneaky way to add some veggies to your diet.
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup vegetable oil
1/2 teaspoon ground nutmeg
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1 1/2 cups grated zucchini
1/2 cup chopped walnuts or pecans (optional)
Directions:
Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy release.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine Wet Ingredients: In another bowl, beat eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well blended.
Add Zucchini: Stir the grated zucchini into the wet mixture until evenly distributed.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in the chopped walnuts or pecans for added texture and flavor.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the zucchini bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Serving Tips:
Warm or Room Temperature: Zucchini bread can be enjoyed warm or at room temperature. For a cozy treat, lightly toast slices and spread with butter or a dollop of cream cheese.
Pairings: This bread pairs wonderfully with a cup of coffee or tea. For a richer snack, try it with a smear of nut butter or a sprinkle of powdered sugar.
Add-Ons: Consider serving with a side of fresh fruit or a simple yogurt dip for an added nutritional boost and variety.
Storage Tips:
Room Temperature: If you plan to eat the bread within a few days, store it at room temperature. Place it in an airtight container or wrap it in plastic wrap to keep it fresh.
Refrigeration: For longer storage, you can refrigerate the bread. Wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. It can be kept in the fridge for up to a week.
Freezing: To extend its shelf life, freeze zucchini bread. Slice it first, then wrap each slice individually in plastic wrap and place them in a freezer-safe bag or container. The bread can be frozen for up to 3 months. To enjoy, thaw slices at room temperature or toast them directly from the freezer.
Avoid Moisture: Ensure that the bread is completely cooled before storing to avoid excess moisture, which can make the bread soggy.
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FAQs:
Can I use yellow squash instead of zucchini in this recipe?
Yes, you can substitute yellow squash for zucchini in this recipe. Yellow squash will provide a similar texture and moisture content. Just be sure to grate it finely and remove any excess moisture before adding it to the batter.
How do I make zucchini bread gluten-free?
To make zucchini bread gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum or guar gum to provide structure. You may also need to adjust the amount of flour slightly, as gluten-free flours can vary in density.
Can I add other ingredients to the zucchini bread?
Absolutely! Feel free to customize your zucchini bread by adding ingredients such as chocolate chips, dried fruit, or seeds. You can also experiment with different spices like ginger or cloves for a unique flavor twist. Just fold in your additions gently to avoid over-mixing the batter.
Why is my zucchini bread dense and heavy?
If your zucchini bread is dense and heavy, it could be due to a few factors: overmixing the batter, using too much flour, or not draining excess moisture from the zucchini. Make sure to mix the batter until just combined and use a light hand when folding in the ingredients. Additionally, pat the grated zucchini dry with a paper towel to remove any excess moisture before adding it to the batter.
Conclusion:
This Zucchini Bread is a versatile and wholesome treat. It combines the natural sweetness of zucchini with the warm flavors of cinnamon and nutmeg. The addition of walnuts or pecans is optional but adds a delightful crunch. Whether you’re looking for a quick breakfast option or a satisfying snack, this recipe fits the bill. Plus, it’s a great way to make use of those extra zucchinis!
📖 Recipe:
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Zucchini Bread
- Total Time: 1 hour 10-15 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
Enjoy a slice of this delicious Zucchini Bread, a moist and tender loaf spiced with cinnamon and nutmeg. Perfect for breakfast or a satisfying snack, this easy recipe is a great way to use up extra zucchini while sneaking in some veggies. With its subtle sweetness and optional nutty crunch, this Zucchini Bread is sure to become a family favorite.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1 1/2 cups grated zucchini
1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
- Stir the grated zucchini into the wet mixture.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the zucchini bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.
Notes
Ensure the zucchini is well-drained to avoid excess moisture in the batter.
For a richer flavor, consider adding chocolate chips or dried fruit.
If you prefer a less sweet bread, you can reduce the amount of granulated sugar.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 210 kcal per slice
