The Best Zucchini Bread Recipe

Zucchini bread is a delightful treat that perfectly marries the subtle sweetness of zucchini with warm spices. This recipe promises a moist, tender loaf that is not only easy to make but also a fantastic way to use up extra zucchini. Whether you’re enjoying it for breakfast, as a snack, or even dessert, this zucchini bread will surely become a staple in your kitchen. Let’s get started on this delicious journey!

Ingredients

• 1 ½ cups grated zucchini
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ cup chopped walnuts or pecans (optional)

Servings and Cooking Time

This recipe yields one 9-inch 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:
– Calories: 180
– Protein: 3g
– Carbohydrates: 25g
– Fat: 8g
– Fiber: 1g
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) and grease a 9-inch loaf pan.
2. In a large bowl, combine the grated zucchini, sugars, eggs, oil, and vanilla extract.
3. In a separate bowl, whisk together both flours, baking soda, baking powder, cinnamon, and salt.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. If using, fold in the chopped nuts gently.
6. Pour the batter into the prepared loaf pan, smoothing the top.
7. Bake in the preheated oven for 50-60 minutes, or until a toothpick comes out clean.
8. Remove from the oven and let it cool in the pan for about 10 minutes.
9. Transfer the bread to a wire rack to cool completely.
10. Slice and enjoy your delicious zucchini bread!

Alternative Ingredients

You can substitute all-purpose flour with almond flour for a gluten-free option. Additionally, applesauce can replace half of the oil to reduce fat without sacrificing moisture. Feel free to add spices like nutmeg or ginger for extra flavor!

Serving and Pairings

This zucchini bread pairs beautifully with cream cheese spread or a drizzle of honey. It also complements a warm cup of tea or coffee, 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, refrigerate it for up to a week. It can also be frozen for up to 3 months. To reheat, simply pop slices in the microwave for about 15-20 seconds.

Cooking Mistakes

• Using too much grated zucchini can make the bread soggy.
• Not wringing out the excess moisture from the zucchini can lead to a dense loaf.
• Overmixing the batter can result in a tough texture.
• Baking at too high a temperature can burn the crust.
• Skipping the cooling step can make slicing difficult.

Helpful Tips

• Use fresh zucchini for the best flavor.
• Experiment with adding chocolate chips for a sweet twist.
• Ensure all ingredients are at room temperature for better mixing.
• Let the bread sit overnight for enhanced flavors.

FAQs

Can I use frozen zucchini for this recipe?

Yes, frozen zucchini works well! Just thaw and drain excess moisture before using.

How can I tell when the bread is done baking?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s done.

Can I add other fruits or nuts?

Absolutely! Feel free to add raisins, cranberries, or different nuts for added texture and flavor.

Is this recipe easy to double?

Yes, simply double the ingredients and bake in two separate pans or one larger pan, adjusting the baking time as needed.

How should I slice the zucchini?

Grate the zucchini using a box grater or food processor for even texture in the bread.

Conclusion

This zucchini bread recipe is not only simple but also incredibly rewarding. Its moist texture and delightful flavor make it a perfect addition to your baking repertoire. Whether enjoyed fresh or toasted, it’s sure to please everyone at the table. Happy baking!

The Best Zucchini Bread Recipe

A moist and flavorful zucchini bread recipe that perfectly combines the subtle sweetness of zucchini with warm spices, ideal for breakfast or a snack.

Print Pin Rate

Course: Quick Bread

Cuisine: American

Keyword: zucchini bread, quick bread, baking, dessert

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 8 servings

Calories: 180kcal

Ingredients

• 1 ½ cups grated zucchini
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ cup chopped walnuts or pecans optional

Instructions

• Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.
• In a large bowl, combine the grated zucchini, sugars, eggs, oil, and vanilla extract.
• In a separate bowl, whisk together both flours, baking soda, baking powder, cinnamon, and salt.
• Gradually mix the dry ingredients into the wet ingredients until just combined.
• If using, fold in the chopped nuts gently.
• Pour the batter into the prepared loaf pan, smoothing the top.
• Bake in the preheated oven for 50-60 minutes, or until a toothpick comes out clean.
• Remove from the oven and let it cool in the pan for about 10 minutes.
• Transfer the bread to a wire rack to cool completely.
• Slice and enjoy your delicious zucchini bread!

Nutrition

Calories: 180kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Fiber: 1g