Oh, the joys of baking with zucchini! This simple zucchini bread recipe is not only moist and delicious but also incredibly easy to make. Perfect for those looking to sneak some veggies into their dessert or just craving a sweet, tender loaf.
Why This Recipe Works
- The combination of grated zucchini and oil ensures a moist texture that lasts for days.
- A perfect balance of spices adds depth without overpowering the zucchini’s mild flavor.
- Simple ingredients you likely already have in your pantry make this recipe a no-brainer.
- Versatile enough to enjoy as breakfast, a snack, or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
Equipment Needed
- 9×5 inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Grater
- Measuring cups and spoons
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and greasing your 9×5 inch loaf pan. This ensures your bread doesn’t stick and bakes evenly. Tip: For extra insurance, you can line the pan with parchment paper, leaving an overhang on the sides to easily lift the bread out after baking.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This not only combines them but also aerates the flour for a lighter texture. Tip: Sifting the dry ingredients can make your bread even lighter, but it’s not necessary for success.
Combine Wet Ingredients
In another bowl, mix the granulated sugar, brown sugar, oil, eggs, and vanilla extract until well combined. The sugars should be mostly dissolved, and the mixture should be smooth. This creates the base of your batter, ensuring everything is evenly distributed.
Fold in Zucchini
Add the grated zucchini to the wet ingredients and stir until just combined. Then, gently fold the wet ingredients into the dry ingredients until no flour pockets remain. Be careful not to overmix, as this can lead to a tough bread. Tip: Letting the batter sit for 10 minutes before baking can help the flavors meld together.
Bake to Perfection
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly pressed. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips and Tricks
For an even more moist bread, you can add 1/2 cup of applesauce to the wet ingredients. This not only adds moisture but also a subtle sweetness. If you’re a fan of nuts, stirring in 1/2 cup of chopped walnuts or pecans can add a nice crunch. For a healthier version, you can substitute half of the all-purpose flour with whole wheat flour, though the texture will be slightly denser. Always make sure to squeeze out excess moisture from the grated zucchini to prevent a soggy bread. Lastly, storing the bread in an airtight container at room temperature will keep it moist for up to 3 days.
Recipe Variations
- Chocolate Chip Zucchini Bread: Add 1/2 cup of chocolate chips to the batter for a sweet twist.
- Lemon Zucchini Bread: Add the zest of one lemon to the wet ingredients for a citrusy flavor.
- Spiced Zucchini Bread: Increase the cinnamon to 2 teaspoons and add 1/2 teaspoon of ground cloves for a more spiced flavor.
- Gluten-Free Zucchini Bread: Substitute the all-purpose flour with a gluten-free flour blend.
- Vegan Zucchini Bread: Use flax eggs instead of regular eggs and a plant-based oil.
Frequently Asked Questions
Can I freeze zucchini bread?
Absolutely! Zucchini bread freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil, and it can be frozen for up to 3 months. Thaw at room temperature or in the refrigerator overnight.
Why is my zucchini bread soggy?
Sogginess usually comes from not squeezing out enough moisture from the grated zucchini. Always take the time to press the zucchini between paper towels or a clean kitchen towel to remove excess water before adding it to the batter.
Can I use a different type of sugar?
Yes, you can experiment with different sugars, but keep in mind that changing the sugar can affect the texture and moisture of the bread. For example, using all brown sugar will make the bread more moist and dense, while using all granulated sugar will make it lighter.
Summary
This simple zucchini bread recipe is a foolproof way to enjoy a moist, flavorful loaf that’s perfect for any occasion. With easy-to-find ingredients and simple steps, it’s a great recipe for bakers of all levels.