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Zucchini Bread [90 Minutes]

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Zucchini Bread is a moist and flavorful quick bread that’s perfect for using up an abundance of fresh zucchini. This delicious bread is subtly sweet, with a hint of cinnamon and nutmeg, making it a delightful treat for breakfast, brunch, or a snack. Easy to make and loved by all ages, zucchini bread is a great way to enjoy the benefits of this versatile vegetable.

Why You’ll Love This Recipe

You’ll love Zucchini Bread for its tender, moist texture and the perfect balance of sweet and spice. The grated zucchini adds moisture without overpowering the flavor, while the cinnamon and nutmeg provide a warm, comforting taste. This recipe is simple, straightforward, and a great way to sneak some veggies into your diet.

Expert Tips and Tricks

  • Drain the zucchini: After grating the zucchini, squeeze out excess moisture to prevent the bread from becoming too wet.
  • Do not overmix: Mix the batter just until the ingredients are combined to keep the bread tender.
  • Use fresh zucchini: Fresh, firm zucchini works best for this recipe. Avoid using zucchini that is too large or overripe.
  • Room temperature ingredients: Ensure all ingredients are at room temperature for a smooth batter.

Recipe Variations and Possible Substitutions

  • Add-ins: Mix in chopped nuts, chocolate chips, or dried fruit for extra flavor and texture.
  • Different spices: Substitute or add other spices like ginger or allspice for a different flavor profile.
  • Gluten-free: Use a gluten-free flour blend to accommodate dietary restrictions.
  • Dairy-free: Substitute the butter with coconut oil or a plant-based margarine.

Serving and Pairing Suggestions

Serve Zucchini Bread warm or at room temperature, with a pat of butter or a drizzle of honey. Pair it with a cup of coffee, tea, or a glass of milk for a delightful treat. This bread is also delicious with a spread of cream cheese or a dollop of Greek yogurt.

Storage and Reheating Tips

  • Room temperature: Store Zucchini Bread in an airtight container at room temperature for up to 3 days.
  • Refrigeration: Keep it in the refrigerator to extend freshness for up to a week.
  • Freezing: Freeze the bread for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw at room temperature before serving.
  • Reheating: Warm slices in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.

Recipe FAQs

Do I need to peel the zucchini? No, there’s no need to peel the zucchini. The skin is tender and adds nutrients and texture to the bread.

Can I use yellow squash instead of zucchini? Yes, yellow squash can be used as a substitute for zucchini.

How do I prevent the bread from being too dense? Do not overmix the batter, and make sure your baking soda is fresh.

Can I make muffins with this batter? Yes, you can pour the batter into a muffin tin and bake at 350°F (175°C) for 20-25 minutes.

Zucchini Bread

Zucchini Bread

Yield: 12 slices
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

A delightful treat that beautifully incorporates garden-fresh zucchinis.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs, at room temperature
  • 1/2 cup vegetable oil or melted butter
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis)

Mix-Ins

  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup raisins or chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
  2. In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
  3. In a separate bowl, beat the granulated sugar, brown sugar, and eggs until well combined.
  4. Slowly add the vegetable oil or melted butter and vanilla extract to the sugar and egg mixture, mixing until smooth and incorporated.
  5. Gently fold the grated zucchini into the wet ingredients.
  6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
  7. If desired, fold in optional mix-ins like chopped walnuts, pecans, raisins, or chocolate chips.
  8. Pour the batter into the prepared loaf pan, spreading it evenly.
  9. Bake the Zucchini Bread in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • To remove excess moisture from the grated zucchini, you can gently squeeze it in a clean kitchen towel before adding it to the batter.
  • For an extra touch of sweetness and crunch, you can sprinkle a cinnamon-sugar mixture on top of the batter before baking.
  • Store the Zucchini Bread in an airtight container at room temperature for up to 3 days. You can also freeze individual slices for longer storage.

    • Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 313Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 34mgSodium: 205mgCarbohydrates: 41gFiber: 2gSugar: 22gProtein: 5g
    © Chasety.com
    Category: Breakfast

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