Zucchini bread is a delightful treat that perfectly balances sweetness and moisture, making it a favorite among home bakers. This recipe will guide you through creating a loaf that’s not only delicious but also a fantastic way to use up excess zucchini from your garden. Enjoy a slice of this warm, spiced bread for breakfast, snack time, or dessert, and savor the flavors that will keep you coming back for more.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup grated zucchini
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup chopped walnuts (optional)
Servings and Cooking Time
This recipe makes one 9×5 inch loaf, yielding about 8 servings. Preparation time is approximately 15 minutes, with a cooking time of 50-60 minutes.
Nutritional Value
Based on a serving size of 1 slice (approx. 1/8 of the loaf), the nutritional value is as follows: Calories: 180, Total Fat: 8g, Saturated Fat: 1g, Cholesterol: 30mg, Sodium: 150mg, Total Carbohydrates: 26g, Dietary Fiber: 1g, Sugars: 10g, Protein: 3g.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mix the granulated sugar, brown sugar, eggs, and oil until well combined.
- Add the grated zucchini and vanilla extract to the wet ingredients and stir.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If desired, fold in the chopped walnuts for added texture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
- Slice and serve warm or at room temperature.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, replace granulated sugar with honey or maple syrup for a natural sweetener. For a dairy-free version, use applesauce instead of oil.
Serving and Pairings
Zucchini bread pairs beautifully with a dollop of cream cheese or butter. It can also be enjoyed alongside a fresh fruit salad or a cup of tea for a delightful afternoon snack.
Storage and Reheating
To store, wrap the zucchini bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, freeze the loaf for up to 3 months. Reheat slices in the microwave or enjoy them toasted.
Cooking Mistakes
- Overmixing the batter can lead to a dense loaf; mix just until combined.
- Not squeezing excess moisture from the zucchini can result in a soggy bread.
- Using old baking soda or powder can affect the rise, ensure they’re fresh.
- Not preheating the oven properly can lead to uneven cooking.
- Cooling the bread too quickly can cause it to become gummy.
Helpful Tips
- Grate zucchini in advance and store it in the fridge for convenience.
- Experiment with spices like nutmeg or ginger for different flavor profiles.
- Try adding chocolate chips for a sweeter twist.
- Use a toothpick to check for doneness; it should come out clean.
- Let the bread cool completely before slicing for cleaner pieces.
FAQs
Can I use yellow squash instead of zucchini?
Yes, yellow squash can be used as a substitute for zucchini in this recipe. The flavor and texture will be slightly different, but it will still yield a delicious bread.
How do I know when the zucchini bread is done?
The bread is done when a toothpick inserted in the center comes out clean. If it’s still wet, continue baking for an additional 5-10 minutes.
Can I add other mix-ins to the zucchini bread?
Absolutely! Feel free to add ingredients like dried fruits, chocolate chips, or seeds to enhance the flavor and texture of your bread.
Is it necessary to peel the zucchini?
No, it’s not necessary to peel the zucchini. The skin adds extra nutrients and color to the bread. Just make sure to wash it thoroughly.
How can I make this recipe gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend, ensuring the other ingredients are also gluten-free.
Conclusion
In conclusion, this zucchini bread recipe is a delightful way to enjoy the flavors of this versatile vegetable. Whether served for breakfast, as a snack, or dessert, it’s sure to please everyone. Try it out and experience the moist, tender texture and comforting spices that make it the best zucchini bread you’ll ever taste!
The Best Zucchini Bread Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup grated zucchini
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mix the granulated sugar, brown sugar, eggs, and oil until well combined.
- Add the grated zucchini and vanilla extract to the wet ingredients and stir.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If desired, fold in the chopped walnuts for added texture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
- Slice and serve warm or at room temperature.
Nutrition
