Oh, friends! Get ready to embark on a mouthwatering journey with this irresistible zucchini bread recipe.
Picture this: the warm, comforting aroma of cinnamon and nutmeg wafting through your kitchen, mingling with the sweet scent of freshly baked bread.
As you slice into the golden-brown loaf, you’ll reveal a tender, moist interior studded with flecks of vibrant green zucchini.
This isn’t just any quick bread – it’s a celebration of summer’s bounty, a clever way to sneak some veggies into your family’s diet, and a delightful treat that’ll have everyone coming back for seconds. The zucchini adds incredible moisture without overpowering the flavor, resulting in a perfectly balanced, not-too-sweet bread that’s equally at home at breakfast, snack time, or dessert.
As you take your first bite, you’ll experience a harmonious blend of textures – the soft, tender crumb giving way to the slight crunch of chopped walnuts. The warm spices dance on your tongue, complementing the subtle earthiness of the zucchini. It’s a taste of summer in every slice!
Zucchini Bread Recipe
Equipment
- Two 9×5 inch loaf pans
- Large mixing bowl
- Medium mixing bowl
- Grater
- Measuring cups and spoons
- Wooden spoon or spatula
- Wire cooling rack
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup vegetable oil
- 2 1/4 cups granulated sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini about 2-3 medium zucchini
- 1 cup chopped walnuts optional
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour two 9×5 inch loaf pans.
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Set aside.
- In a large bowl, beat the eggs, oil, sugar, and vanilla extract until well combined.
- Fold the grated zucchini into the wet ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- If using, fold in the chopped walnuts.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 20 minutes, then remove from pans and cool completely on a wire rack.
Notes
There you have it, friends – a foolproof recipe for the most delicious zucchini bread you’ll ever taste! This versatile quick bread is sure to become a staple in your baking repertoire. Whether you’re looking to use up excess zucchini, sneak some veggies into your kids’ diets, or simply enjoy a slice of homemade goodness, this recipe has got you covered. So grab those zucchinis and get baking – your taste buds will thank you!
This zucchini bread is perfect for so many occasions! It’s a great way to use up your garden’s zucchini harvest, a delightful addition to brunch spreads, an after-school snack for hungry kids, or a thoughtful homemade gift for neighbors and friends. It’s also a fantastic make-ahead option for busy weeks – bake on Sunday and enjoy all week long!
Recommended Pairing Drink:
It pairs beautifully with a cup of hot coffee or tea for breakfast, or try it with a glass of cold milk for an afternoon pick-me-up.
Recommended Pairing Food:
For a truly indulgent experience, serve a warm slice of zucchini bread with a dollop of cream cheese or a smear of salted butter.
For a dessert twist, toast a slice and top it with a scoop of vanilla ice cream!
Useful Tips:
Curiosities and Good-to-Knows:
- You can use yellow summer squash in place of zucchini for a slightly different flavor and color.
- Zucchini bread became popular in the United States in the 1960s as a way to use up abundant summer squash.
- Despite its vegetable content, zucchini bread is technically a cake, not a bread, due to its sweet nature and use of baking powder/soda.
- Zucchini is actually a fruit botanically, although it’s treated as a vegetable in culinary contexts.
- The moisture in zucchini helps keep the bread fresh longer than many other quick breads.
FAQs:
Can I use frozen zucchini?
Yes, you can use frozen zucchini. Thaw it completely and drain any excess liquid before using.
How long does zucchini bread stay fresh?
When stored in an airtight container at room temperature, zucchini bread stays fresh for about 3-4 days. In the refrigerator, it can last up to a week.
Can I freeze zucchini bread?
Sure, you can: Wrap the cooled bread tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Can I reduce the sugar in this recipe?
You can reduce the sugar by up to 1/2 cup without significantly affecting the texture. The bread will be less sweet but still delicious.
Can I make muffins instead of loaves?
Certainly! This batter works great for muffins. Fill muffin cups 2/3 full and bake at 350°F for about 20-25 minutes.
