Description
Irresistible zucchini bread brings Southern comfort to your kitchen, blending sweet spices with garden-fresh goodness. Moist crumbs and warm cinnamon invite friends and family to savor this classic homestyle treat you’ll want to share again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups (473 ml / 16 ounces) grated zucchini
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil
- 1 cup (200 grams) granulated sugar
Dry Ingredients:
- 1 1/2 cups (180 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Flavor Enhancers:
- 1 teaspoon vanilla extract
- Optional add-ins: chopped nuts, raisins, or chocolate chips
Instructions
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan by greasing or lining with parchment paper for effortless bread removal.
- Grate zucchinis and gently squeeze out excess moisture, keeping enough to maintain bread’s moisture.
- Combine dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg) in a large bowl, whisking to distribute evenly.
- In a separate bowl, whisk eggs, then incorporate vegetable oil, sugar, and vanilla extract until the mixture appears smooth and glossy.
- Integrate grated zucchini into the wet ingredients, ensuring uniform distribution throughout the batter.
- Gradually fold dry ingredients into wet mixture, stirring minimally to prevent dense texture.
- Carefully incorporate optional mix-ins like nuts, raisins, or chocolate chips, distributing gently throughout the batter.
- Transfer batter to prepared loaf pan, smoothing the surface with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center emerges clean.
- Allow bread to rest in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring optimal texture and preventing crumbling.
Notes
- Gently squeeze zucchini to remove excess water without making it completely dry, preserving the bread’s soft texture and preventing sogginess.
- Swap wheat flour with a 1:1 gluten-free baking blend to make the zucchini bread suitable for those with wheat sensitivities.
- Reduce sugar by 25% and replace with unsweetened applesauce or mashed banana for a healthier, naturally sweet alternative without compromising moisture.
- Mix wet and dry ingredients separately, then combine quickly and minimally to ensure a tender, light crumb and prevent tough, dense bread.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 198
- Sugar: 12 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 37 mg