Zucchini Bread

introduction

Zucchini bread is a delightful treat that’s both sweet and moist. It uses grated zucchini to add moisture and a lovely texture, making it a perfect snack or breakfast option. Plus, it’s a fantastic way to use up extra zucchini during the summer months. If you’re interested in other quick recipes, consider trying this easy garlic bread as well.

why make this recipe

Making zucchini bread is a wonderful way to incorporate more vegetables into your diet without sacrificing flavor. It’s packed with nutrients and can be customized to suit your taste. Whether you enjoy it plain, with nuts, or even with chocolate chips, this recipe allows for creativity. Plus, it’s an easy recipe that anyone can follow, regardless of baking experience.

how to make Zucchini Bread

Ingredients

• 2 cups grated zucchini
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts (optional)
• 1/4 cup icing for drizzling

Directions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. If using, fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
9. Once cooled, drizzle icing over the top before slicing and serving.

how to serve Zucchini Bread

Zucchini bread can be served warm or at room temperature. It’s delicious on its own, but you can also enjoy it with a spread of butter or cream cheese. This versatile bread goes great with coffee or tea and makes a perfect snack for any time of day.

how to store Zucchini Bread

To store zucchini bread, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for a few days or in the refrigerator for about a week. For longer storage, slice the bread and freeze it in an airtight container. It will keep well for up to three months.

tips to make Zucchini Bread

1. Make sure to squeeze out excess moisture from the grated zucchini. This will help prevent the bread from becoming too soggy.
2. You can add spices like nutmeg or ginger for a different flavor profile.
3. If you want to make the bread healthier, consider substituting half of the all-purpose flour with whole wheat flour.

variation

You can easily turn this zucchini bread into chocolate zucchini bread by adding cocoa powder and chocolate chips. This variation is a hit, especially with kids!

FAQs

Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just make sure to thaw it and drain any excess moisture before grating.

How do I know when the zucchini bread is done?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Can I make mini loaves of zucchini bread?
Absolutely! Just adjust the baking time; mini loaves will typically bake for about 25-35 minutes.

Zucchini Bread

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

A delightful sweet and moist zucchini bread perfect for snacks or breakfast, incorporating grated zucchini for added moisture.

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Ingredients

Scale 1x2x3x

• 2 cups grated zucchini
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts (optional)
• 1/4 cup icing for drizzling

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. Mix together the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
3. Whisk together the flour, baking soda, baking powder, cinnamon, and salt in another bowl.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chopped walnuts, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
9. Drizzle icing over the top before slicing and serving.

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Notes

For a healthier option, substitute half of the all-purpose flour with whole wheat flour. Squeeze out excess moisture from the grated zucchini to prevent sogginess.

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Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 15g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg