Say hello to this zucchini bread, aka your newest favorite breakfast.
Are you drowning in a sea of garden-fresh zucchini? Or maybe you’re looking for a fun and easy quick bread recipe? This zucchini bread is your answer.
Exceptionally moist and tender, it boasts bits of walnuts which add a nice crunch. The cinnamon fills each bite with warmth, making this bread extra cozy and comforting.
What are you waiting for? It’s time to bake some zucchini bread!
This zucchini bread isn’t just perfect for breakfast but also for an afternoon snack. I could eat it all day, every day, it’s just that irresistibly good.
It’s a good thing it freezes well because you’ll want it around 24/7.
Let’s be clear, zucchini bread doesn’t actually taste like zucchini. It tastes more like a delectable muffin. There’s a subtle warmth from cinnamon and a lovely crunch from walnuts.
The zucchini simply lends moisture. Trust me, even the pickiest eaters won’t be able to resist it.
- Flour: All-purpose flour is the base of most quick bread recipes, providing structure.
- Salt: A pinch enhances the bread’s flavors without making it salty.
- Leaveners: Use baking powder and baking soda as leaveners to help the zucchini bread rise nicely.
- Cinnamon: Ground cinnamon adds warmth and depth to the flavor, complementing the zucchini.
- Eggs: They ensure moisture and also bind the ingredients together.
- Oil: Opt for a neutral oil, like vegetable oil, to infuse additional moisture into the bread.
- Sugar: Use white granulated sugar for sweetness. You can also try a mix of white and brown sugars for an extra moist bread.
- Vanilla extract: A dash of vanilla extract, whether store-bought or homemade, enhances the overall flavor profile.
- Zucchini: Prepare and measure two cups of freshly grated zucchini.
- Nuts: I use walnuts, but feel free to swap them with pecans or your preferred nuts for a personalized touch.
How to Prepare Zucchini for Bread
1. Select the zucchini: Choose zucchini that’s firm to the touch. Softness often means it’s past its prime.
2. Trim the zucchini: Cut both ends off the zucchini. There’s no need to peel it, as the skin is nutritious and gets tender during baking.
3. Grate the zucchini: Grate the zucchini with a box grater, food processor, stand mixer attachment, or a fork. Grate it over a bowl or cutting board to get as much as possible.
4. Measure the zucchini: One large or two small zucchini will yield approximately 2 cups when grated.
5. Deseed larger zucchini: For large zucchini, remove the seeds, as they can be tough and bitter.
How to Make Zucchini Bread
Preheat your oven to 325 degrees Fahrenheit.
Grease your loaf pans (you need two) and coat them with flour. Alternatively, line the pans with parchment paper.
2. Combine the dry ingredients.
Sift the flour, salt, baking powder, baking soda, and cinnamon in a bowl.
3. Whisk together the wet ingredients + sugar.
In a separate large bowl, whisk the eggs, oil, sugar, and vanilla until creamy.
4. Combine the wet and dry ingredients.
Gradually pour the flour mixture into the bowl of the wet mixture.
Mix the ingredients with a rubber spatula and be careful not to overmix. Stop as soon as you no longer see streaks of dry ingredients.
Gently stir in the zucchini and walnuts until well combined.
5. Bake the bread.
Pour the batter into your prepared pans and bake it for 40 to 60 minutes. The loaves are done when a toothpick inserted into the center comes out clean.
6. Let it cool, slice, and serve.
Allow the zucchini bread loaves to cool for 20 minutes in their pans. Loosen the edges with a knife and flip them onto a wire rack to cool completely.
Slice, serve, and enjoy them!
Tips for the Best Zucchini Bread
- Check your baking powder and soda. Ensure they’re not expired, otherwise, your zucchini bread won’t rise.
- Use room-temperature ingredients. Take the eggs out of the fridge 30 minutes before you use them, or warm them in water (not boiling).
- The mixing order matters. For soft and moist zucchini bread, combine all the dry and wet ingredients in separate bowls, then gently mix them.
- Don’t over-mix. This will make your bread tough and rubbery. Use a wooden spoon or silicone spatula instead of a mixer.
- Avoid over-baking. Use a toothpick to check for doneness. It should come out clean. Start checking 10 minutes before the recommended time.
- Customize your zucchini bread. Add pecans, dried cranberries, or chocolate chips. Experiment by swapping cinnamon for pumpkin pie spice or adding nutmeg.
- Make it keto-friendly. Substitute regular flour with almond flour and sugar with Stevia.
How to Store & Freeze
First, allow the zucchini bread to cool completely before storing it. Wrap it in plastic wrap or aluminum foil and store it at room temperature for up to 2 days.
If you plan on keeping it around longer, you can refrigerate zucchini bread for up to a week.
Double or triple the recipe. Zucchini bread freezes beautifully.
To freeze it, double-wrap the completely cooled zucchini loaf with plastic wrap and aluminum foil. Freeze it for up to 3 months.
You can also freeze individual portions, so it’ll be much easier to take out a few slices at a time. There’s no need to thaw the whole loaf.
Allow your frozen zucchini bread to thaw on the counter before consuming it. You can also speed things up by popping it in the microwave for a few seconds.
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