If you’re looking for a delightful way to use up those summer zucchinis, this Zucchini Bread recipe is just the ticket! Moist, tender, and packed with flavor, this bread is perfect for breakfast, snacks, or even dessert. With simple ingredients and easy preparation steps, you’ll find this recipe a breeze to follow. Enjoy every slice with a cup of tea or coffee, and share it with friends and family for a delightful treat!
Ingredients
– 2 cups grated zucchini
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– 1 tsp baking soda
– ½ tsp baking powder
– ½ tsp salt
– 1 tsp ground cinnamon
– ½ cup chopped walnuts (optional)
Servings and Cooking Time
This recipe makes 1 loaf, serving about 8 people. Preparation time is approximately 20 minutes, and cooking time is around 60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 180 calories, 6g fat, 30g carbohydrates, 2g protein, and 1g fiber.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, combine the grated zucchini and sugar; let it sit for about 10 minutes.
3. Add the vegetable oil, eggs, and vanilla extract to the zucchini mixture; mix well.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the chopped walnuts, if using.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.
10. Slice and enjoy your homemade zucchini bread!
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, replace sugar with honey or maple syrup for a natural sweetener. For a vegan version, use flax eggs instead of regular eggs.
Serving and Pairings
Zucchini bread pairs beautifully with cream cheese or butter. Serve it alongside a fresh fruit salad or a warm cup of tea for a cozy snack.
Storage and Reheating
Store the zucchini bread in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week. For longer storage, freeze slices wrapped in plastic wrap for up to 3 months. Reheat in the microwave or toaster.
Cooking Mistakes
- Over-grating zucchini can make the bread too moist.
- Not allowing the bread to cool can cause it to crumble when slicing.
- Using too much flour can lead to a dense texture.
- Skipping the eggs can affect the bread’s structure.
- Not measuring ingredients accurately can alter the taste.
Helpful Tips
- Use fresh, firm zucchinis for the best flavor.
- For added flavor, mix in spices like nutmeg or ginger.
- Try adding chocolate chips for a sweet twist.
- Always check your oven temperature with an oven thermometer.
FAQs
Can I use frozen zucchini?
Yes, you can use frozen zucchini. Just thaw it and drain any excess moisture before adding it to the batter.
How do I know when the bread is done?
Insert a toothpick into the center of the bread. If it comes out clean, the bread is ready.
Can I make mini loaves?
Absolutely! Adjust the baking time to about 25-30 minutes for mini loaves.
What can I do with leftover zucchini bread?
Leftover zucchini bread can be toasted for breakfast or turned into a bread pudding for dessert.
Can I add other ingredients to the batter?
Yes! Feel free to add dried fruits, nuts, or chocolate chips to enhance the flavor and texture.
Conclusion
Zucchini bread is not only a fantastic way to use up excess zucchini but also a delicious treat that everyone will love. With its moist texture and warm spices, this bread is sure to become a favorite in your home. Enjoy baking and sharing this delightful recipe with friends and family!
Zucchini Bread Recipe
Ingredients
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the grated zucchini and sugar; let it sit for about 10 minutes.
- Add the vegetable oil, eggs, and vanilla extract to the zucchini mixture; mix well.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chopped walnuts, if using.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice and enjoy your homemade zucchini bread!
