Description
Homemade zucchini bread combines garden-fresh flavors with comforting sweetness, creating a delightful treat that seamlessly blends moisture and warmth. Bakers can savor each tender slice packed with subtle spices and wholesome goodness, making it perfect for breakfast or afternoon snacking.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (360 ml) all-purpose flour
- 1 1/2 cups (360 ml) shredded zucchini
- 2 large eggs
Wet Ingredients:
- 1/2 cup (120 ml) vegetable oil
- 3/4 cup (180 ml) brown sugar, packed
- 1/4 cup (60 ml) granulated sugar
- 1 teaspoon vanilla extract
Leavening and Spice Ingredients:
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350°F and prepare a loaf pan by lightly coating with oil or butter to prevent sticking.
- In a medium bowl, thoroughly combine all dry ingredients, ensuring an even distribution of flour, baking powder, baking soda, and salt.
- In a separate large mixing bowl, whisk together oil and sugars until they form a smooth, cohesive mixture.
- Incorporate cinnamon, eggs, and vanilla extract into the oil and sugar mixture, blending until well integrated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until a thick batter forms.
- Carefully fold in grated zucchini, which will help to soften and loosen the batter’s consistency.
- Transfer the batter into the prepared loaf pan, spreading it evenly to ensure uniform baking.
- Place in the preheated oven and bake for 50-65 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with no wet batter.
- Remove from oven and allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Squeeze excess moisture from grated zucchini using a clean kitchen towel to prevent soggy bread and ensure a perfect texture.
- Swap regular flour with gluten-free flour blend for those with wheat sensitivities, maintaining the bread’s delightful taste and soft crumb.
- Add chopped nuts or chocolate chips for extra crunch and flavor complexity, creating a personalized twist on the classic zucchini bread recipe.
- Store bread wrapped tightly in plastic wrap or aluminum foil at room temperature for 2-3 days, or freeze for up to 3 months for longer preservation.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg