Zucchini bread is one of those magical treats that combines the unexpected with the delightful. The first time you take a bite, you might wonder how something packed with vegetables can taste so sweet and satisfying. It’s moist, flavorful, and an excellent way to sneak some veggies into your diet without feeling like you’re sacrificing anything. Plus, it’s an amazing use of all that zucchini that’s abundant in gardens during the summer months.
Whether you’re a seasoned baker or just looking for a new way to brighten up your kitchen, this zucchini bread recipe is a must-try. It’s simple, delicious, and comes together in just one bowl. Picture the aroma wafting through your house as it bakes—your family could hardly wait to try a slice. So, grab your apron, and let’s jump into making this scrumptious bread together!
Why This Recipe Works
Zucchini bread is the perfect blend of moistness and flavor, offering a unique way to incorporate vegetables into a sweet treat. The key to this recipe is the balance of sugars and spices that complement the zucchini, enhancing its natural sweetness while maintaining a tender crumb. Additionally, the use of vegetable oil contributes to the bread’s rich texture, making it scrumptious and satisfying.
Why You’ll Love This Zucchini Bread
This zucchini bread is not only easy to make but also incredibly versatile. It comes together in just one bowl, making cleanup a breeze. With its delightful aroma filling your kitchen, it’s sure to impress family and friends. Plus, it’s a fantastic way to use up garden-fresh zucchini, turning what could be a surplus into a delicious treat that everyone will adore.
Ingredients
- 1 ½ cups (186g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 ½ cups (approximately 152g) shredded zucchini
Preparing Your Zucchini Bread
Preheat the Oven and Prepare the Pan
Before you start, preheat your oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter to ensure easy release.
Whisk the Dry Ingredients
In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial for evenly distributing the leavening agents throughout the batter.
Combine Wet Ingredients
In a large mixing bowl, combine the vegetable oil, brown sugar, and granulated sugar. Stir until the mixture is smooth.
Add Eggs, Vanilla, and Cinnamon
Mix in the large eggs, vanilla extract, and ground cinnamon until fully integrated. The cinnamon adds warmth and enhances the flavor profile.
Mix in the Flour Mixture
Fold the dry ingredients into the wet mixture. The batter will be noticeably thick at this stage, but that’s just perfect!
Incorporate the Shredded Zucchini
Finally, stir in the shredded zucchini. You’ll notice the batter become looser and more pourable, thanks to the moisture released from the zucchini.
Bake the Zucchini Bread
Pour the batter into your prepared loaf pan. Bake for 50-60 minutes if using a 9×5-inch pan, or 55-65 minutes for an 8×4-inch pan. Check for doneness by inserting a toothpick in the center; it should come out clean.
Cool and Store
Once baked, let the zucchini bread cool in the pan for a few minutes before transferring it to a wire rack. Allow it to cool completely before slicing, and store covered at room temperature for up to 2 days or freeze for up to 3 months.
Serving Suggestions
Serve slices of warm zucchini bread with a pat of butter or cream cheese for a delightful breakfast or snack. It pairs beautifully with a cup of coffee or tea, making it a perfect companion during chilly mornings.
Tips for Success
- Use freshly grated zucchini for the best flavor and moisture.
- Squeeze excess moisture from the zucchini if it appears particularly watery.
- This recipe can be customized with nuts or chocolate chips for added texture.
Variations
Experiment with flavor by adding nuts like walnuts or pecans, or stir in semi-sweet chocolate chips for a decadent twist. You can also incorporate spices such as nutmeg or ginger for a unique taste.
Storage Tips
Store your zucchini bread wrapped tightly at room temperature for up to 2 days. For longer storage, slice and freeze individual pieces, allowing you to enjoy a slice whenever a craving strikes!
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but you may need to adjust the liquid ingredients slightly.
2. How do I know when my zucchini bread is done baking?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done.
3. What can I do with leftover zucchini?
Aside from making bread, leftover zucchini can be grilled, stir-fried, or added to salads and soups.
4. Can I substitute applesauce for oil?
Yes, you can substitute unsweetened applesauce for half the amount of oil for a healthier option.
5. How long does zucchini bread last?
Zucchini bread can last up to 2 days at room temperature or up to 3 months if frozen.
This zucchini bread recipe offers both comfort and creativity, turning a simple ingredient into a celebrated treat. Whether enjoyed fresh or shared with loved ones, it’s a delicious way to make the most of seasonal produce. Embrace this recipe and savor the joy of baking!
Print
Zucchini Bread
Zucchini bread is a moist, flavorful treat that cleverly incorporates vegetables into a sweet delight. It’s easy to make in just one bowl, perfect for any occasion.
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
Ingredients
- 1 ½ cups (186g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 ½ cups (approximately 152g) shredded zucchini
Instructions
- Preheat oven to 350°F and grease loaf pan.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl.
- In a large bowl, combine vegetable oil, brown sugar, and granulated sugar; stir until smooth.
- Add eggs, vanilla, and cinnamon; mix until combined.
- Fold dry ingredients into wet mixture.
- Stir in shredded zucchini until incorporated.
- Pour batter into prepared pan and bake for 50-60 minutes until a toothpick comes out clean.
- Cool in pan for a few minutes, then transfer to a wire rack and cool completely before slicing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use freshly grated zucchini for optimal flavor.
Squeeze excess moisture from zucchini if watery.
Consider adding nuts or chocolate chips for extra texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 12
- Sodium: 200
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 3
- Cholesterol: 30
