Description
Moist and irresistible zucchini bread brings comfort straight from home kitchens. Spiced with cinnamon and studded with nuts, this classic quick bread offers a delightful slice of homemade goodness you’ll savor with each delectable bite.
Ingredients
Scale
Primary Baking Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Spices and Flavoring:
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg (optional)
- 1 teaspoon vanilla extract
Wet Ingredients and Additions:
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil (or melted coconut oil)
- 1 ½ cups shredded zucchini (about 1 medium zucchini, do not squeeze out moisture)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips or raisins (optional)
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and positioning the rack in the center. Carefully coat a 9×5-inch loaf pan with cooking spray or line with parchment paper for effortless removal.
- Create a delicate dry ingredient mixture by combining flour, baking soda, baking powder, salt, ground cinnamon, and freshly grated nutmeg in a medium mixing bowl. Whisk thoroughly to ensure even distribution of leavening agents and spices.
- In a separate large mixing bowl, vigorously whisk together eggs, granulated sugar, rich brown sugar, neutral vegetable oil, and aromatic vanilla extract until the mixture becomes smooth and slightly frothy.
- Incorporate freshly grated zucchini into the wet ingredients, maintaining all of its natural moisture. The vegetable will contribute tenderness and subtle green flecks throughout the bread.
- Gently fold the dry ingredient mixture into the wet ingredients, using a rubber spatula. Mix until just combined, being careful not to overmix, which could result in a tough texture.
- If desired, carefully fold in chopped walnuts or chocolate chips, distributing them evenly throughout the batter for added texture and flavor complexity.
- Transfer the batter into the prepared loaf pan, smoothing the surface with a spatula to create an even top. Ensure the batter reaches all corners of the pan.
- Place the pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center – it should emerge clean with just a few moist crumbs.
- Remove the bread from the oven and allow it to rest in the pan for 10 minutes, which helps the structure set and prevents crumbling. Carefully transfer to a wire cooling rack and let cool completely before slicing.
Notes
- Squeeze excess moisture from zucchini using a clean kitchen towel to prevent soggy bread and ensure a perfect texture.
- Swap out regular flour for gluten-free flour blend to make this recipe celiac-friendly without compromising taste or structure.
- Reduce sugar by 25% and use coconut sugar or monk fruit sweetener for a lower-glycemic, diabetic-friendly version of the bread.
- Enhance nutrition by adding ground flaxseed or chia seeds to boost fiber and omega-3 content while maintaining the bread’s delightful consistency.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg