Description
Grandma’s moist zucchini bread weaves nostalgia and comfort into each delectable slice. Cinnamon-spiced sweetness and garden-fresh zucchini create a homemade masterpiece that connects generations through one simple, irresistible loaf you’ll cherish.
Ingredients
Scale
Main Ingredients:
- 3 eggs
- 2 cups (480 ml) zucchini, grated, moisture removed, use medium size zucchini
- 3 cups (360 grams) all-purpose flour
- 2 cups (400 grams) sugar
- 1 cup (240 ml) vegetable oil
Spices and Flavor Enhancers:
- 1 tablespoon cinnamon
- 1 teaspoon almond extract
- 3 teaspoons vanilla extract
- 3 tablespoons brown sugar
Leavening Agents:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Calibrate the oven to 325°F, ensuring a gentle, even baking environment that preserves the bread’s moisture and texture.
- Thoroughly combine flour, cinnamon, baking powder, and baking soda in a spacious mixing vessel, whisking until ingredients are uniformly distributed.
- In a separate container, vigorously blend eggs, white and brown sugars, oil, vanilla, and almond extract using a low-speed mixer or robust whisk.
- Incrementally incorporate dry ingredients into the wet mixture, blending smoothly one-third at a time until achieving a dense, uniform batter.
- Process zucchini through a grater, then delicately extract excess liquid using a clean kitchen towel, maintaining just enough moisture for optimal bread consistency.
- Gently integrate grated zucchini into the batter, stirring minimally to ensure even dispersion without compromising the mixture’s structure.
- Prepare loaf pans by applying non-stick spray or parchment paper, facilitating effortless bread removal post-baking.
- Evenly distribute batter between pans, then bake for approximately 50 minutes at 325°F. Verify doneness by inserting a toothpick—it should emerge clean without raw batter residue.
- Allow bread to rest in pans for 10 minutes, then carefully transfer to a cooling rack, preventing continued cooking and maintaining ideal moisture levels.
Notes
- Always use fresh zucchini to ensure maximum moisture and flavor in your bread.
- Squeeze out excess liquid from grated zucchini using a clean kitchen towel to prevent soggy bread.
- Consider using whole wheat flour for a healthier version without compromising the bread’s texture.
- Add chopped nuts like walnuts or pecans for extra crunch and nutritional value.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 365
- Sugar: 27 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg