Zucchini Bread Recipe

If you’ve ever found yourself with an abundance of zucchini from your garden or the farmers’ market, you know the joy and the slight panic of figuring out how to use it all before it spoils. One delightful solution is to bake zucchini bread. This moist, flavorful bread is a fantastic way to use up your zucchini, and it’s a hit whether served for breakfast, as a snack, or even as dessert. Let’s dive into the details of making this delicious treat.

Why Zucchini Bread?

Zucchini bread is not only a clever way to use up excess zucchini, but it’s also packed with nutritional benefits. Zucchini is low in calories, high in antioxidants, and a great source of vitamins A and C. When baked into bread, zucchini adds moisture and a subtle sweetness, which allows you to use less oil and sugar in your recipe.

Ingredients You’ll Need

To make a classic zucchini bread, gather the following ingredients:

• 1 ½ cups grated zucchini
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 large eggs
• 1 cup granulated sugar
• ½ cup vegetable oil (or melted coconut oil)
• 2 teaspoons vanilla extract
• Optional: ½ cup chopped nuts (walnuts or pecans) or chocolate chips

Step-by-Step Recipe

1. Preheat Your Oven: Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Prepare the Zucchini: Grate the zucchini using a box grater. You don’t need to peel the zucchini, but if it’s particularly large, you might want to scoop out the seeds before grating. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures the spices and leavening agents are evenly distributed throughout the batter.
4. Combine Wet Ingredients: In a large bowl, beat the eggs with the sugar until the mixture is light and fluffy. Add the oil and vanilla extract, mixing until well combined.
5. Incorporate the Zucchini: Stir the grated zucchini into the wet ingredients until evenly distributed.
6. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the bread tough. If you’re using nuts or chocolate chips, fold them in gently at this stage.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!

Tips and Variations

• Spice It Up: Feel free to experiment with different spices like ginger, cloves, or cardamom to give your zucchini bread a unique flavor profile.
• Healthier Alternatives: For a healthier version, you can substitute half of the all-purpose flour with whole wheat flour and use honey or maple syrup instead of granulated sugar.
• Add-ins: Raisins, dried cranberries, or shredded coconut can add delightful texture and flavor variations to your zucchini bread.

Storage

Zucchini bread can be stored at room temperature, wrapped tightly in plastic wrap, for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. If freezing, wrap the bread in plastic wrap and then in aluminum foil or a freezer bag.

Conclusion

Zucchini bread is a versatile, delicious way to enjoy the bounty of zucchini season. Its moist texture and warm spices make it a comfort food favorite for many. Whether you stick to the classic recipe or make it your own with different add-ins and spices, zucchini bread is sure to be a hit in your home. Happy baking!