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If you're looking for a way to use up that extra zucchini from your garden, this Zucchini Bread Recipe is a must-try. It's moist, slightly sweet, and packed with flavor. Perfect for breakfast or a snack, this bread is a great way to sneak some veggies into your diet. Plus, it's super easy to make. Let's get baking!
Zucchini Bread Recipe
Ingredients:
- 2 cups grated zucchini
- 1 cup sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup vegetable oil
- 2 beaten eggs
- 2 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat the eggs, oil, vanilla, and sugar together. Add the grated zucchini and mix well.
- Stir the dry ingredients into the zucchini mixture until just blended. Pour the batter into the prepared pan.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan on a rack for 20 minutes. Remove bread from pan, and completely cool.
What You Will Need
Read more: Lemon Zucchini Bread Recipe
What you will need to make zucchini bread
- Grated zucchini: Adds moisture and a subtle sweetness, keeping the bread tender and flavorful.
- Sugar: Sweetens the bread and helps create a tender crumb.
- All-purpose flour: Provides structure and stability to the bread.
- Baking soda and baking powder: Leavening agents that help the bread rise and become fluffy.
- Cinnamon: Adds warmth and a hint of spice, enhancing the overall flavor.
- Vegetable oil: Keeps the bread moist and adds richness.
- Beaten eggs: Bind the ingredients together and add moisture.
- Vanilla extract: Enhances the sweetness and adds depth to the flavor.
Tools and Instruments Required
What tools/instruments will be needed to make zucchini bread
- Mixing bowl: Essential for combining dry and wet ingredients without making a mess.
- Grater: Needed to shred zucchini into fine pieces for even distribution in the batter.
- Loaf pan: Holds the batter while baking, giving the bread its shape.
- Measuring cups: Ensures accurate ingredient quantities for consistent results.
- Wooden spoon: Useful for stirring the batter without overmixing.
- Toothpick: Checks doneness by ensuring the center is fully baked.
Zucchini Bread Recipe
A simple and delicious zucchini bread recipe.
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Ingredients:
Main Ingredients
- 2 cups Grated Zucchini
- 1 cup Sugar
- 2 cups All-purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 cup Vegetable Oil
- 2 Eggs beaten
- 2 tsp Vanilla Extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat the eggs, oil, vanilla, and sugar together. Add the grated zucchini and mix well.
- Stir the dry ingredients into the zucchini mixture until just blended. Pour the batter into the prepared pan.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan on a rack for 20 minutes. Remove bread from pan, and completely cool.
Notes:
This zucchini bread is perfect for breakfast or as a snack.
Read more: Bread Machine Bread Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 100IUVitamin C: 4mgCalcium: 20mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Pour into the loaf pan.
- Cover with plastic wrap.
- Store in the fridge for up to 24 hours.
- Bake when ready.
Freezing Instructions
- Bake the bread as directed.
- Let it cool completely.
- Wrap tightly in plastic wrap.
- Place in a freezer bag.
- Freeze for up to 3 months.
- Thaw at room temperature before serving.
Using grated zucchini in this recipe adds moisture, making the bread incredibly soft without needing extra oil.
Frequently Asked Questions
FAQ:
How do I store zucchini bread?
Wrap it in plastic wrap or foil, then keep it at room temperature for up to 3 days. For longer storage, refrigerate or freeze.
Can I add nuts or chocolate chips?
Absolutely! Fold in about 1/2 cup of chopped nuts or chocolate chips into the batter before baking.
Do I need to peel the zucchini?
No, just wash it well. The skin adds extra nutrients and texture.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. You might want to use half whole wheat and half all-purpose for a better balance.
How do I know when the bread is done?
Insert a toothpick into the center. If it comes out clean, the bread is ready.
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