There’s something about the smell of freshly baked zucchini bread that instantly transports me back to lazy summer afternoons, where the sun was just right, and the world felt a bit slower. This recipe—oh, it’s the kind that makes you want to cozy up with a slice, even if it’s 90 degrees outside. Overflowing with warmth and nostalgia, this bread is like a soft, comforting hug from a loved one you haven’t seen in ages.
Steps
- Preheat the oven to 350°F and prepare two 8×4-inch loaf pans by greasing them or lining them with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking soda, cinnamon, and salt, then set aside.
- In a large bowl, beat the eggs and mix in the grated zucchini, vegetable oil, and vanilla extract until well combined.
- Add the dry ingredients and chopped nuts to the zucchini mixture and gently stir until just incorporated.
- Divide the batter evenly between the prepared loaf pans and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the loaves to cool in the pans for about 5 minutes, then remove them and transfer to a wire rack to cool completely.
Ingredients
- 2 cups of all-purpose flour
- 1 ½ cups of granulated sugar
- 2 teaspoons of baking soda
- 1 tablespoon of ground cinnamon
- 1 teaspoon of salt
- 3 large eggs
- 2 cups of grated zucchini (approximately 2 small zucchinis)
- ¾ cup of vegetable oil
- 1 tablespoon of vanilla extract
- 1 ½ cups of chopped walnuts or pecans (optional)
Nutritional Values
Calories: 416 | Carbohydrates: 44g | Protein: 6g | Fat: 24g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 394mg | Potassium: 156mg | Fiber: 2g | Sugar: 26g | Vitamin A: 100IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg
FAQ
- Do I need to peel the zucchini before adding it to the bread?
- No, peeling is not necessary for medium or small zucchinis as their skin is thin and doesn’t affect the texture or taste. However, if you’re using a large garden zucchini, you might want to peel it and remove the seeds with a spoon.
- Can I freeze zucchini bread?
- Yes, zucchini bread can be frozen. Ensure it has cooled completely, then wrap it in plastic wrap followed by aluminum foil. Freezing in slices is recommended for easier thawing, allowing you to defrost just the amount you plan to consume.
- What are the best variations I can try with this zucchini bread recipe?
- You can customize this recipe by adding chopped nuts like walnuts or pecans, incorporating dried fruits such as cranberries or raisins, or even substituting chocolate chips for walnuts. You can also experiment with different spices, like swapping out cinnamon for nutmeg or pumpkin pie spice.
- How should I store zucchini bread if I want it to last longer?
- If you plan to keep zucchini bread for more than two days, refrigerate or freeze it due to its high moisture content. When stored on the counter, it remains fresh for up to two days.
- What size loaf pans should I use for this recipe?
- This recipe is designed for two 8×4-inch loaf pans. Using the correct size is important to ensure proper baking and avoid overflows.
Tips
- Use the larger holes on a box grater to shred the zucchini, and remember not to squeeze the moisture out after grating, as this moisture is essential for keeping the bread moist.
- When preparing to bake, ensure all ingredients are at room temperature to achieve a better mix and an even bake.
- If using a very large zucchini, consider peeling it and removing the seeds with a spoon to avoid any unwanted texture in the bread.
- To freeze the zucchini bread, allow it to cool completely, wrap each slice in plastic wrap, then in aluminum foil, and store in a freezer-safe bag to maintain freshness and make thawing easier.
Equipment
- Box Grater or Food Processor with Grating Attachment – For shredding the zucchini.
- 8×4-inch Loaf Pans – Specifically required for this recipe as opposed to the more common 9×5-inch pans.
- Parchment Paper – To line the loaf pans for easier removal of the bread.
- Wire Cooling Rack – To cool the bread after baking.
