Zucchini Bread Recipe: Moist, Flavorful & Easy to Make
Zucchini bread is one of those timeless recipes that bring comfort and flavor to any kitchen. Whether you have an abundance of garden-fresh zucchini or just want to try a healthier twist on classic sweet bread, this zucchini bread recipe is perfect. It’s moist, slightly sweet, and has just the right balance of spices.
In this post, we’ll cover everything you need to know – from ingredients and step-by-step instructions to tips, variations, and storage ideas.
Why You’ll Love This Zucchini Bread
Moist & Flavorful – Thanks to shredded zucchini, this bread is naturally soft and tender.
Easy to Make – No fancy techniques required.
Versatile – Works for breakfast, snacks, or dessert.
Freezer-Friendly – Store it for later without losing freshness.
Ingredients You’ll Need
Here’s what you need to make one delicious loaf of zucchini bread:
1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg (optional, for extra warmth)
2 large eggs
½ cup granulated sugar
½ cup brown sugar (for a richer flavor)
½ cup vegetable oil (or melted butter)
1 teaspoon vanilla extract
Optional Mix-Ins:
½ cup chopped walnuts or pecans
½ cup chocolate chips
½ cup raisins or dried cranberries
Step-by-Step Instructions
Step 1: Prep the Zucchini
Wash the zucchini thoroughly.
Grate it using a box grater or food processor.
Lightly squeeze out excess water using a kitchen towel (don’t overdo it – you want some moisture).
Step 2: Prepare the Batter
Preheat oven to 350°F (175°C).
Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk eggs, sugars, oil, and vanilla until well combined.
Add grated zucchini and gently fold in.
Slowly mix dry ingredients into wet ingredients until just combined. (Do not overmix!)
Fold in optional mix-ins if using.
Step 3: Bake
Pour batter into the prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Cool & Serve
Allow the bread to cool in the pan for 10 minutes.
Transfer to a wire rack and cool completely before slicing.
Tips for the Perfect Zucchini Bread
Don’t Peel the Zucchini: The peel adds color and nutrients.
Measure Flour Correctly: Spoon and level method works best.
Don’t Overmix: Overmixing can make bread dense.
Check Early: Ovens vary; check at 50 minutes.
Variations to Try
Chocolate Lover’s Zucchini Bread: Add ½ cup cocoa powder and 1 cup chocolate chips.
Lemon Zucchini Bread: Add 1 tablespoon lemon zest and replace cinnamon with 1 teaspoon lemon extract.
Healthy Version: Substitute half the flour with whole wheat flour and use honey or maple syrup instead of sugar.
How to Store Zucchini Bread
Room Temperature: Wrap tightly and store for up to 3 days.
Refrigerator: Keeps for up to 1 week in an airtight container.
Freezer: Wrap in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQs)
1. Can I make zucchini bread without eggs?
Yes! Substitute eggs with ½ cup unsweetened applesauce or 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water).
2. Do I need to peel zucchini before grating?
No. The skin is tender and blends well into the bread while adding nutrients.
3. My zucchini bread turned out soggy, what went wrong?
Excess moisture in zucchini could be the culprit. Lightly squeeze grated zucchini before adding it to the batter.
Final Thoughts
This zucchini bread recipe is easy, versatile, and always a hit. Whether you enjoy it plain, with nuts, or loaded with chocolate chips, it’s sure to be a family favorite. Perfect for breakfast, an afternoon snack, or even dessert!
So grab that zucchini and start baking – your kitchen is about to smell amazing.
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