Zucchini Bread Recipe
Zucchini bread is a delightful way to incorporate vegetables into your baking routine, transforming ordinary ingredients into an extraordinary treat. This moist and flavorful bread is perfect for breakfast, snacks, or dessert, and it’s a fantastic way to use up summer’s bounty of zucchini. With its warm spices and sweet undertones, this recipe is sure to become a family favorite, pleasing both kids and adults alike. Give it a try and enjoy a slice of comfort!
Recipe Card
Zucchini Bread
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Servings: 8
- Yield: 1 loaf
- Cuisine: American
- Course: Breakfast/Dessert
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix well and set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until well combined.
- Stir in the vegetable oil and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- Fold in the grated zucchini and nuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into 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.
Recipe Notes
- To keep the bread moist, make sure to squeeze out excess moisture from the grated zucchini.
- This zucchini bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For a healthier option, you can substitute half of the all-purpose flour with whole wheat flour.
- Feel free to add chocolate chips for a sweeter twist!
Frequently Asked Questions
Can I use yellow squash instead of zucchini?
Yes, yellow squash can be used as a substitute for zucchini in this recipe; it will yield a slightly different flavor but will still be delicious.
How should I store leftover zucchini bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Can I freeze zucchini bread?
Absolutely! Wrap the cooled zucchini bread tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months.
What can I add to my zucchini bread for extra flavor?
You can add a variety of ingredients such as chocolate chips, dried fruits, or spices like ginger and cloves for a unique twist.
Enjoy your baking adventure with this classic Zucchini Bread Recipe!
