This delightful zucchini bread is moist and flavorful, thanks to the addition of grated zucchini, warm spices, and the option of nuts and currants. Perfect for breakfast, a snack, or even dessert, this bread is an excellent way to use up your zucchini bounty. It’s easy to prepare and freezes well, making it a versatile addition to your baking repertoire.
Preparation Time
- Prep Time: 30 Minutes
- Cook Time: 1 Hour
- Total Time: 1 Hour 30 Minutes
Ingredients
- Dry Ingredients:
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off (360 grams)
- 2½ teaspoons ground cinnamon (6 grams)
- ½ teaspoon ground nutmeg (1 gram)
- 1 teaspoon baking soda (5 grams)
- ½ teaspoon baking powder (2.5 grams)
- 1 teaspoon salt (5 grams)
- Wet Ingredients:
- 3 large eggs
- 1¾ cup granulated sugar (350 grams)
- 2 cups grated zucchini, from two medium zucchinis (about 280 grams)
- 1 cup unsalted butter, melted and slightly cooled (2 sticks or 225 grams)
- 2 teaspoons vanilla extract (10 ml)
- Optional Add-ins:
- 1 cup chopped walnuts, lightly toasted if desired (115 grams)
- ½ cup currants or raisins (75 grams)
Directions
- Preheat Oven: Preheat the oven to 325°F (165°C) and set the rack in the middle position. Generously grease two 8½ x 4½-inch loaf pans with nonstick cooking spray.
- Prepare Dry Ingredients: In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Use a whisk to mix well.
- Prepare Wet Ingredients: In a large bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract; using a wooden spoon or rubber spatula, stir to combine.
- Combine Ingredients: Add the dry ingredients to the liquid ingredients and mix until just combined. Fold in the nuts and currants, if using.
- Bake: Divide the batter evenly into the prepared pans. Bake for 60 to 65 minutes, or until a cake tester comes out clean. Set the pans on a wire rack and let cool for about 10 minutes, then turn the loaves out onto the rack to cool completely.
Serving Suggestions
- Serve warm slices with a pat of butter or cream cheese.
- Pair with a cup of coffee or tea for a delightful breakfast or snack.
- Use as a base for a delicious dessert by adding a scoop of vanilla ice cream on top.
Cooking Tips
- Do not wring out the liquid from the grated zucchini; it keeps the bread moist.
- Lightly toast the walnuts for added flavor and crunch.
- Ensure not to overmix the batter to avoid a dense texture.
Nutritional Benefits
- Zucchini adds moisture and a subtle flavor while providing vitamins A and C.
- Walnuts and currants add healthy fats, fiber, and additional nutrients.
- This bread is a great way to sneak in some vegetables for picky eaters.
Dietary Information
- Vegetarian: Contains no meat products.
- Gluten-Free Adaptation: Substitute with gluten-free all-purpose flour blend if needed.
Nutritional Facts (Per Serving, 16 servings)
- Calories: 302
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 41g
- Sugar: 23g
- Fiber: 1g
- Protein: 4g
- Sodium: 65mg
- Cholesterol: 252mg
Storage
- Freezer-Friendly: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place it in a freezer bag. Thaw overnight in the refrigerator before serving.
Why You’ll Love This Recipe
- Moist and flavorful with a hint of warm spices.
- Easy to prepare and perfect for using up surplus zucchini.
- Versatile recipe that can be customized with your favorite add-ins.
- Makes two loaves, one to enjoy now and one to freeze for later.
Conclusion
This zucchini bread is a delicious and versatile recipe that you’ll find yourself making again and again. It’s easy to prepare, packed with flavor, and a great way to use up those extra zucchinis. Whether you enjoy it for breakfast, as a snack, or dessert, this bread is sure to become a family favorite.
Frequently Asked Questions
- Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for a portion or all of the all-purpose flour, but it may result in a denser bread.
- Do I need to peel the zucchini before grating? No, you don’t need to peel the zucchini. The skin adds color and nutrients to the bread.
- Can I use other types of nuts? Yes, feel free to use pecans, almonds, or your favorite nuts instead of walnuts.
- How should I store leftover bread? Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Can I make muffins instead of loaves with this recipe? Yes, you can pour the batter into muffin tins and bake for about 20-25 minutes or until a tester comes out clean.
- Can I add chocolate chips to the batter? Absolutely! You can add up to 1 cup of chocolate chips instead of or in addition to the nuts and currants.
- Is it necessary to toast the nuts before adding them? Toasting the nuts is optional but recommended for added flavor and crunch.
- Can I use brown sugar instead of granulated sugar? Yes, you can use brown sugar for a slightly different flavor and added moisture.
- What other spices can I add? You can add ground cloves, ginger, or allspice for additional warmth and flavor.
- How do I prevent the bread from sticking to the pans? Generously grease the pans with nonstick cooking spray or line them with parchment paper for easy removal.