Zucchini Bread Recipe
Zucchini bread is a delightful treat that combines the subtle sweetness of zucchini with warm spices and a moist texture. It’s perfect as a snack, breakfast, or dessert, and a fantastic way to use up an abundance of zucchini. This recipe is simple, requiring just a few ingredients, and offers a deliciously satisfying result that you and your family will love. Let’s dive into the details of how to create this scrumptious zucchini bread!
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg (optional)
- 1 cup chopped walnuts or pecans (optional)
Servings and Cooking Time
This zucchini bread recipe yields 1 loaf, serving approximately 10 slices. Preparation takes about 15 minutes, while baking requires 50-60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 180 calories, 7g fat, 26g carbohydrates, 2g protein, and 1g fiber. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Grate the zucchini using a box grater and set aside to drain excess moisture.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil.
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the grated zucchini and nuts, if using, ensuring even distribution.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake in the preheated oven 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 before transferring it to a wire rack to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, use honey or maple syrup instead of granulated sugar for a natural sweetener. For a gluten-free version, opt for a gluten-free flour blend.
Serving and Pairings
Zucchini bread pairs wonderfully with a spread of cream cheese or butter. It can also be served alongside fresh fruit, yogurt, or a warm beverage like tea or coffee for a delightful breakfast or snack.
Storage and Reheating
Store zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply place slices in the microwave or toast them lightly in a toaster.
Cooking Mistakes
- Overmixing the batter can lead to dense bread; mix until just combined.
- Not draining excess moisture from the zucchini can make the bread too wet.
- Using too much sugar can overpower the subtle flavors; stick to the recipe.
- Not testing for doneness can result in undercooked bread; use a toothpick.
- Skipping the cooling step can result in a soggy loaf; let it cool completely.
Helpful Tips
- For added flavor, include chocolate chips or dried fruits.
- Try adding a pinch of cardamom for a unique twist.
- Grate zucchini the night before for easier prep the next day.
- Experiment with spices like ginger or allspice for a different taste.
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 similar texture and flavor profile, resulting in a delicious loaf.
Is it necessary to peel the zucchini?
No, peeling the zucchini is not necessary. The skin adds nutrients and color to the bread, making it even more appealing.
Can I make mini loaves of zucchini bread?
Absolutely! You can use mini loaf pans, reducing the baking time to about 25-30 minutes. Check for doneness with a toothpick.
How do I know when the bread is done baking?
Insert a toothpick into the center of the loaf; if it comes out clean or with a few crumbs, the bread is done. If wet batter sticks, continue baking.
Can I add other ingredients like raisins or chocolate chips?
Yes, feel free to add raisins, chocolate chips, or nuts to the batter. This will enhance the flavor and texture of your zucchini bread.
Conclusion
Zucchini bread is a versatile and delicious way to enjoy this nutritious vegetable. Whether you’re using it for breakfast, a snack, or dessert, this recipe is sure to impress. Easy to make and endlessly customizable, it’s a must-try for any baking enthusiast!
Zucchini Bread Recipe
Ingredients
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg optional
- 1 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Grate the zucchini using a box grater and set aside to drain excess moisture.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil.
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the grated zucchini and nuts, if using, ensuring even distribution.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake in the preheated oven 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 before transferring it to a wire rack to cool completely.