If you’re looking for a delicious way to use up those summer zucchinis, zucchini bread recipes are the answer! This moist and flavorful bread is not only easy to make but also a great way to sneak in some veggies. Enjoy it for breakfast, as a snack, or even as a dessert. Trust us, once you try it, you’ll be hooked!
Ingredients
– 2 cups grated zucchini
– 1 cup all-purpose flour
– 1 cup whole wheat flour
– 1 cup sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 tsp cinnamon
– 1/2 cup chopped walnuts or pecans (optional)
Servings and Cooking Time
This recipe yields 1 loaf, serving about 8 people. Preparation time is approximately 15 minutes, and cooking time is around 50-60 minutes.
Nutritional Value
Per serving (1 slice, approximately 1/8 of the loaf):
– Calories: 180
– Protein: 3g
– Fat: 7g
– Carbohydrates: 29g
– Fiber: 1g
– Sugar: 10g
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Grate the zucchini and squeeze out excess moisture with a clean towel.
- In a large mixing bowl, combine the grated zucchini, sugar, and oil.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flours, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- If desired, fold in the chopped nuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- 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 before transferring to a wire rack to cool completely.
Alternative Ingredients
You can substitute half of the all-purpose flour with almond flour for a gluten-free option. Additionally, honey or maple syrup can replace sugar for a healthier sweetener.
Serving and Pairings
Zucchini bread pairs wonderfully with cream cheese spread or butter. It also complements a cup of tea or coffee for a delightful afternoon snack.
Storage and Reheating
Store zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It can also be frozen for up to 3 months. To reheat, simply slice and warm in the microwave or toaster.
Cooking Mistakes
- Don’t skip squeezing out the zucchini moisture; it prevents sogginess.
- Check your baking powder and soda for freshness to ensure proper rising.
- Avoid overmixing the batter to keep the bread light and fluffy.
- Be careful not to underbake; it should be golden brown and firm on top.
- Let it cool completely before slicing to maintain its structure.
Helpful Tips
- Use fresh zucchini for the best flavor.
- Experiment with spices like nutmeg or ginger for added depth.
- Try adding chocolate chips for a sweeter twist.
- Store leftover bread wrapped tightly in foil for freshness.
FAQs
Can I use frozen zucchini for this recipe?
Yes, frozen zucchini can be used, but ensure it is thawed and well-drained to avoid excess moisture in the bread.
What can I do with leftover zucchini bread?
Leftover zucchini bread can be toasted and served with butter or cream cheese, or you can crumble it into a parfait with yogurt and fruit.
Can I make this recipe vegan?
Absolutely! Substitute eggs with flax eggs or applesauce, and use a plant-based oil.
How do I know when the zucchini bread is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the bread is done.
Can I add other ingredients to the bread?
Yes! You can add ingredients like raisins, cranberries, or even shredded carrots for variation.
Conclusion
Zucchini bread is a versatile and delicious way to incorporate veggies into your diet. With its moist texture and sweet flavor, it’s sure to be a hit with family and friends. Try out this recipe and enjoy a slice of wholesome goodness!
Zucchini Bread
Ingredients
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Grate the zucchini and squeeze out excess moisture with a clean towel.
- In a large mixing bowl, combine the grated zucchini, sugar, and oil.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flours, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- If desired, fold in the chopped nuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- 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 before transferring to a wire rack to cool completely.
