Zucchini bread is a classic comfort food that brings together the sweetness of baked goods and the nutrition of vegetables. This recipe yields a moist, flavorful loaf that’s perfect for breakfast, a snack, or dessert. With just the right balance of spices and the subtle earthiness of zucchini, it’s sure to become a family favorite. Let’s dive into how to create this delicious treat from scratch!
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Servings and Cooking Time
This recipe makes 1 loaf, serving approximately 10 slices. Preparation time is about 15 minutes, with an additional 60 minutes for baking.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 180
– Protein: 2g
– Fat: 7g
– Carbohydrates: 28g
– Fiber: 1g
– Sugar: 10g
(Note: values may vary based on ingredient brands.)
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, mix the granulated sugar, brown sugar, and oil until smooth.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated zucchini, walnuts, and raisins if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, replace granulated sugar with a sugar alternative like stevia or monk fruit to reduce calories. For a dairy-free version, use coconut oil instead of vegetable oil.
Serving and Pairings
This zucchini bread pairs wonderfully with a spread of cream cheese or butter. It also complements a warm cup of tea or coffee, making it a perfect snack or breakfast choice. Add fresh fruit or yogurt on the side for a more balanced meal.
Storage and Reheating
Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in the microwave for about 15 seconds or enjoy it cold.
Cooking Mistakes
- Don’t skip squeezing out excess moisture from the zucchini; it can make the bread too wet.
- Ensure your baking powder and soda are fresh for optimal rising.
- Overmixing the batter can lead to a dense loaf; mix until just combined.
- Let the bread cool completely before slicing to avoid a gummy texture.
- Always preheat the oven to ensure even baking.
- Using a toothpick to test for doneness is crucial; it should come out clean.
- Store the bread properly to maintain its freshness.
Helpful Tips
- Try adding chocolate chips for a sweeter twist.
- Experiment with spices like nutmeg or ginger for a unique flavor.
- Incorporate other vegetables like carrots for added nutrition.
- Use a food processor to grate the zucchini quickly.
- For a lighter version, substitute half the oil with unsweetened applesauce.
FAQs
Can I use yellow squash instead of zucchini?
Yes, yellow squash can be used as a substitute for zucchini in this recipe. It will impart a similar texture and flavor, making it a great alternative.
How do I know when my zucchini bread is done?
The bread is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. It should also spring back when lightly pressed.
Can I make zucchini bread gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, and ensure all other ingredients are gluten-free.
What can I do with leftover zucchini?
Leftover zucchini can be added to stir-fries, salads, or soups. You can also freeze it for later use in smoothies or baking.
How can I enhance the flavor of my zucchini bread?
Try adding spices like nutmeg or vanilla extract. Incorporating nuts or chocolate chips can also boost flavor and texture.
Conclusion
This best zucchini bread recipe is a delightful way to enjoy a classic treat while sneaking in some vegetables. With its moist texture, aromatic spices, and customizable options, it’s perfect for any occasion. Bake a loaf today and share the joy of homemade goodness with friends and family!
The Best Zucchini Bread Recipe
Ingredients
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts optional
- 1/2 cup raisins optional
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan or line it with parchment paper.
- Grate the zucchini and squeeze out excess moisture.
- In a large bowl, mix the granulated sugar, brown sugar, and oil until smooth.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated zucchini, walnuts, and raisins if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.
