Zucchini Bread Recipe

Posted on

Zucchini Bread Recipe

Recipe

Heavenly Zucchini Bread: Moist, Delicious, and Easy to Make!

This zucchini bread recipe is a surefire winner – it’s incredibly moist with a warm cinnamon spice and always turns out perfect. Plus, it’s packed with sneaky goodness! Let me tell you why I love it:

Moist and Flavorful: The zucchini adds incredible moisture and a light, fluffy texture, similar to banana bread. The best part? The flavor is all warm cinnamon spice, with no hint of zucchini!

Great for Sharing (or Keeping All to Yourself): This recipe yields two loaves, perfect for enjoying one and gifting (or freezing) the other.

Simple to Prepare: Like most quick breads, this comes together in a flash. Just a few minutes of prep and you’re on your way to zucchini bread bliss!

Zucchini Magic: Here’s the lowdown on using zucchini in baking:

  • Grate, Don’t Chop: Use the coarse side of a box grater or a food processor for perfectly shredded zucchini. This ensures moistness in every bite. There’s no need to squeeze out any liquid.
  • Peel or No Peel? It’s totally up to you! Zucchini skin is thin and softens while baking, so it won’t affect the texture or flavor much. Plus, it has extra vitamins and minerals.

Let’s Bake!

  1. Grate the Zucchini: Use that coarse grater or food processor we talked about.
  2. Prep Your Ingredients: In separate bowls, whisk together the dry ingredients and then the wet ingredients (see the recipe for details).
  3. Combine Gently: Fold the wet ingredients into the dry ingredients just until everything is moistened. Don’t overmix!
  4. Bake to Perfection: Pour the batter into greased loaf pans and bake until a toothpick inserted in the center comes out clean.
  5. Serving Time: Get creative! Enjoy your zucchini bread with apple butter, icing, jam, or even honey butter.

Fun Variations:

  • Nutty Twist: Add chopped walnuts or pecans for a delightful crunch.
  • Spice It Up: Swap the cinnamon for pumpkin pie spice or a pinch of nutmeg for a different flavor profile.
  • Fruity Additions: Dried cranberries or raisins make delightful add-ins.
  • Chocolate Lovers: Replace the nuts with chocolate chips or mini chocolate chips for a decadent treat.

Baking Tips for Success:

  • Room Temperature Matters: Make sure all your ingredients are at room temperature for even mixing.
  • Whisk Away Lumps: Whisking the dry ingredients helps act like sifting and ensures a smooth batter.
  • Don’t Overbake: Ovens can vary, so keep an eye on the bread towards the end. A toothpick test is your best friend!
  • Zucchini Size: Smaller zucchinis work best. If yours are larger, you might need to remove the seeds (and peel if the skin is tough).

Storing and Freezing:

  • Fresh on the Counter: Your zucchini bread will stay fresh for up to 2 days on the counter.
  • Freeze for Later: For longer storage, freeze the cooled bread in slices wrapped in plastic wrap and then aluminum foil. This way, you can thaw only what you need.

So, there you have it! This easy and delicious zucchini bread recipe is sure to become a new favorite.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Zucchini Bread Recipe

Zucchini Bread Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mekar Official
  • Total Time: 1 hour 15 minutes

Description

This zucchini bread recipe is a surefire winner – it’s incredibly moist with a warm cinnamon spice and always turns out perfect.


Ingredients

Scale
  • 2 cups flour
  • 1 ½ cups sugar
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp salt
  • 3 eggs
  • 2 cups grated zucchini
  • ¾ cup vegetable oil
  • 1 tbsp vanilla extract
  • 1 ½ cups chopped walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line two 8×4 loaf pans with parchment paper.
  2. In a medium bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
  3. In a large bowl, beat eggs. Add zucchini, oil, and vanilla, then mix well.
  4. Fold the dry ingredients into the wet mixture until just combined. Stir in walnuts, if using.
  5. Divide batter evenly between pans and bake 50-60 minutes, or until a toothpick inserted comes out clean.
  6. Cool in pans for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  1. Don’t overmix! Once the dry ingredients are mostly incorporated, stop mixing to avoid a tough bread.
  2. For a more moist bread, use an extra half cup of shredded zucchini.
  3. Want to experiment? Try adding chocolate chips, raisins, or chopped dried fruit!
  • Prep Time: 15
  • Cook Time: 60
  • Category: Bread, Breakfast, Dessert, Snack
  • Cuisine: American

Nutrition

  • Serving Size: 24
  • Calories: 208
  • Sugar: 13g
  • Sodium: 197mg
  • Fat: 12g
  • Saturated Fat: 1g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 20mg

Tags:

You might also like these recipes

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star