This Zucchini Bread is a moist, flavorful, and versatile treat that’s perfect for any time of day. Whether you’re enjoying it for breakfast, as a snack, or even dessert, this bread is sure to satisfy your cravings. Made with fresh grated zucchini, warm spices, and optional nuts for added crunch, it’s a great way to use up surplus zucchini from your garden or the market.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 70-80 minutes
Ingredients:
US Customary:
- 3 cups all-purpose flour (or use gluten-free flour)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 tsp ground cinnamon
- 3 large eggs (room temperature)
- 1 cup extra light olive oil (or canola or vegetable oil)
- 1 1/2 cups granulated sugar
- 1 Tbsp vanilla extract
- 3 cups grated zucchini (from 1 lb or 2 medium zucchini)
- 1 cup chopped walnuts or pecans (optional)
Metric:
- 360 g all-purpose flour (or use gluten-free flour)
- 7.5 g baking powder
- 5 g baking soda
- 5 g fine sea salt
- 10 g ground cinnamon
- 3 large eggs (room temperature)
- 240 ml extra light olive oil (or canola or vegetable oil)
- 300 g granulated sugar
- 15 ml vanilla extract
- 3 cups grated zucchini (from 1 lb or 2 medium zucchini)
- 1 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat the Oven:
- Preheat the oven to 350°F (175°C). Butter two 8×4-inch (20×10 cm) metal loaf pans and line with parchment paper for easier lifting.
- Prepare Dry Ingredients:
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Prepare Wet Ingredients:
- In a separate large mixing bowl, add the eggs, oil, sugar, and vanilla. Whisk until very well blended.
- Combine Ingredients:
- Add the flour mixture to the wet ingredients and whisk until well combined and smooth.
- Grate Zucchini:
- Grate the zucchini using the large holes of a box grater. Add the grated zucchini to the batter along with the chopped nuts (if using) and fold until well incorporated.
- Bake the Bread:
- Pour the batter into the prepared loaf pans. Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10-15 minutes, then transfer to a wire rack and cool completely to room temperature.
Notes:
- *Grate the zucchini just before adding it to the batter to prevent excess moisture.
Serving Suggestions:
- Serve slices of zucchini bread warm with a pat of butter.
- Pair with a cup of tea or coffee for a delightful breakfast or snack.
- Enjoy with a dollop of whipped cream or a drizzle of honey for added sweetness.
Cooking Tips:
- Ensure the zucchini is well-drained if it releases too much moisture.
- Adjust the sugar to your taste preference if you prefer a less sweet bread.
- Add a handful of raisins or chocolate chips for a twist.
Nutritional Benefits:
- Zucchini is rich in vitamins A and C, and provides dietary fiber.
- Nuts add protein and healthy fats, enhancing the nutritional profile.
Dietary Information:
- Can be made gluten-free by using gluten-free flour.
- Contains eggs and nuts (if using).
Storage:
- Store the zucchini bread in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap the bread in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Why You’ll Love This Recipe:
- It’s a moist, flavorful, and versatile bread that’s perfect for any time of the day.
- The recipe is easy to follow and can be customized with your favorite add-ins.
- It’s a great way to use up excess zucchini from your garden.
Conclusion:
This zucchini bread recipe is a delightful blend of flavors and textures, making it a favorite for many. Whether you enjoy it as a breakfast treat or a snack, the moist and flavorful slices are sure to satisfy. Bake a batch and enjoy the wholesome goodness of this classic recipe. Bon appétit!