Are you ready to indulge in a slice of moist, flavorful zucchini bread? This best zucchini bread recipe blends the natural sweetness of zucchini with the warm spices of cinnamon and nutmeg, creating a delightful treat for breakfast or snacks. Easy to make, this recipe will have your kitchen smelling heavenly and your taste buds dancing with joy.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Servings and Cooking Time
This recipe makes about 8 servings. Preparation time is approximately 15 minutes, and cooking time is around 50-60 minutes.
Nutritional Value
Each serving (1 slice, approximately 1/8 of the loaf) contains about 180 calories, 7g fat, 26g carbohydrates, 2g protein, and 1g fiber.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan.
- In a large bowl, mix grated zucchini, granulated sugar, and brown sugar.
- Add vegetable oil, eggs, and vanilla extract; stir until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
- If desired, fold in chopped nuts.
- Pour the batter into the prepared loaf pan evenly.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Alternative Ingredients
You can substitute granulated sugar with honey or maple syrup for a natural sweetener. For a gluten-free option, use almond flour or a gluten-free flour blend.
Serving and Pairings
Serve this delicious zucchini bread with a spread of cream cheese or butter. It pairs wonderfully with a cup of coffee or tea for a delightful afternoon snack.
Storage and Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It can also be frozen for up to 3 months. To reheat, simply warm slices in the microwave or toaster.
Cooking Mistakes
- Don’t overmix the batter; it can make the bread tough.
- Use fresh zucchini for the best flavor and moisture.
- Check doneness with a toothpick; avoid opening the oven door too often.
- Let the bread cool completely before slicing to avoid crumbling.
- Measure ingredients accurately for best results.
Helpful Tips
- Grate zucchini and squeeze out excess moisture for a better texture.
- Add chocolate chips for a sweet twist.
- Use spices like ginger or cloves for added flavor.
- Experiment with different nuts or dried fruits for variety.
FAQs
Can I use frozen zucchini for this recipe?
Yes, frozen zucchini can be used. Just make sure to thaw and drain it well before adding it to the batter to avoid excess moisture.
How can I make this recipe healthier?
You can reduce the sugar by half, substitute some of the oil with applesauce, and add whole wheat flour for more fiber.
What can I do if my zucchini bread is too dry?
If your bread comes out dry, ensure you’re not overbaking it. Adding a little more grated zucchini can also help retain moisture.
Can I make mini loaves instead?
Absolutely! Just adjust the baking time to around 25-30 minutes for mini loaf pans.
How do I know when my zucchini bread is done baking?
Insert a toothpick in the center; if it comes out clean or with a few crumbs, your bread is done.
Conclusion
This zucchini bread recipe is a must-try for anyone looking to enjoy a deliciously moist and flavorful treat. Perfect for breakfast, snacks, or even dessert, it’s easy to make and sure to impress. Enjoy a slice today and savor the delightful blend of flavors!
The Best Zucchini Bread Recipe
Ingredients
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x5 inch loaf pan.
- In a large bowl, mix grated zucchini, granulated sugar, and brown sugar.
- Add vegetable oil, eggs, and vanilla extract; stir until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
- If desired, fold in chopped nuts.
- Pour the batter into the prepared loaf pan evenly.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
