Indulge in a slice of moist, flavorful Zucchini Bread that combines the earthy sweetness of zucchini with warm spices. This easy-to-follow recipe is perfect for breakfast, a snack, or even dessert. With an enticing aroma that fills your kitchen, this Zucchini Bread will surely impress family and friends alike. Let’s dive into the ingredients and the step-by-step process of creating this delightful loaf!
Ingredients
– 2 cups grated zucchini
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup vegetable oil
– 2 large eggs
– 1 tsp baking powder
– 1 tsp baking soda
– ½ tsp salt
– 1 tsp ground cinnamon
– ½ tsp vanilla extract
– Optional: ½ cup chopped nuts or chocolate chips
Servings and Cooking Time
This recipe yields 1 loaf, approximately 10 slices. Preparation time is about 15 minutes, with a baking time of 50-60 minutes.
Nutritional Value
Per serving (1 slice):
– Calories: 150
– Total Fat: 6g
– Saturated Fat: 1g
– Carbohydrates: 22g
– Dietary Fiber: 1g
– Sugars: 10g
– Protein: 2g
This nutritional information is based on 1 slice of zucchini bread.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan or line it with parchment paper.
3. In a large bowl, mix the grated zucchini with sugar and oil.
4. Add the eggs and vanilla extract, stirring until well combined.
5. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. If desired, fold in nuts or chocolate chips.
8. Pour the batter into the prepared loaf pan.
9. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, coconut oil can replace vegetable oil, and you can use honey or maple syrup instead of sugar for a natural sweetness.
Serving and Pairings
This Zucchini Bread pairs wonderfully with cream cheese or butter for spreading. Enjoy it alongside a cup of coffee or tea for a delightful afternoon treat.
Storage and Reheating
Store the zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can freeze the bread wrapped tightly in plastic wrap for up to 3 months. To reheat, simply thaw and warm in the oven or microwave.
Cooking Mistakes
- Overmixing can lead to dense bread; mix just until combined.
- Not squeezing excess moisture from zucchini can make the bread soggy.
- Baking at too high a temperature can burn the edges before the center is cooked.
- Using too much sugar may cause the bread to brown too quickly.
- Skipping the cooling process can result in a crumbly texture.
Helpful Tips
- Use a box grater for evenly grated zucchini.
- Let the bread cool completely before slicing for cleaner cuts.
- Experiment with spices like nutmeg or allspice for added flavor.
- Store leftover slices in the freezer for a quick treat later.
FAQs
Can I use yellow squash instead of zucchini?
Yes, yellow squash can be used as a substitute for zucchini in this recipe. It will provide a similar texture and flavor.
Is it necessary to peel the zucchini?
No, peeling the zucchini is not necessary. The skin adds texture and nutrients to the bread.
Can I make this recipe gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend to make this bread gluten-free.
How can I tell when the bread is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the bread is done baking.
Can I add other fruits or vegetables?
Yes, you can include grated carrots or apples for additional flavor and moisture.
Conclusion
Zucchini Bread is a fantastic way to enjoy the goodness of vegetables in a sweet treat. Easy to make and deliciously satisfying, this recipe is perfect for any occasion. Whether enjoyed plain, with spreads, or as a dessert, it’s sure to become a favorite in your kitchen.
Zucchini Bread
Ingredients
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- Optional: ½ cup chopped nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, mix the grated zucchini with sugar and oil.
- Add the eggs and vanilla extract, stirring until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- If desired, fold in nuts or chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
