Zucchini Bread Recipe

A moist and delicious zucchini bread perfect for any occasion.

Zucchini bread is a wonderful way to use up a surplus of summer garden zucchini. This delightful bread is not only moist and sweet but also surprisingly nutritious. Freshly shredded zucchini adds moisture and texture to this quick bread while keeping it light.

This recipe has been passed down through generations in many families and has been a staple at summer gatherings. The great thing about zucchini bread is its versatility; it can be enjoyed as a breakfast treat, a snack, or even a dessert. Pair it with a cup of coffee or tea, and you are set for a delightful experience.

Ingredients

• 2 cups grated zucchini
• 3 eggs
• 1 cup vegetable oil
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 cup chopped walnuts (optional)

Nutrition

Calories: ~230 calories

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or alternatively, use a loaf pan liner.
2. Prepare Zucchini: Wash and grate the zucchini. Depending on your preference, you can either peel the zucchini or leave the skin on for added texture and color.
3. Mix Wet Ingredients: In a large bowl, beat the eggs. Add the vegetable oil, granulated sugar, and vanilla extract, and mix until well combined.
4. Incorporate Zucchini: Stir the grated zucchini into the wet mixture until evenly distributed.
5. Combine Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
6. Blend Mixtures: Gradually add the dry mixture to the wet mixture, stirring just until combined. If you are using chopped walnuts, fold them into the batter now.
7. Fill Pan: Pour the batter into the prepared loaf pan, distributing it evenly.
8. Bake: Place the loaf pan into the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Allow the zucchini bread to cool in the pan for 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack before slicing.

Enjoy your home-baked zucchini bread with a spread of butter or a dollop of cream cheese. The moist texture and balanced sweetness make it an irresistible treat.

Consider storing the bread wrapped in plastic wrap or aluminum foil to maintain its moisture. It can be kept at room temperature for a couple of days or in the refrigerator for up to a week. For longer storage, zucchini bread can be frozen. Simply wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw it at room temperature or warm it up slightly in the oven before serving.

Tip: If you're looking to add a twist to your zucchini bread, you can incorporate other ingredients like chocolate chips, dried cranberries, or even shredded coconut into the batter. Don't hesitate to experiment with spices; nutmeg and cloves can complement the cinnamon beautifully.

Not only is zucchini bread delicious, but it's also a great way to sneak vegetables into your diet, especially for kids who might be averse to eating zucchini otherwise. The zucchini blends seamlessly into the bread, making it a favorite for both children and adults.

Whether you're an experienced baker or a novice, this zucchini bread recipe is straightforward and forgiving, ensuring you end up with a delectable loaf every time. Happy baking!