Description
Homemade zucchini bread delivers a delightful blend of moisture and sweetness, perfectly balancing garden-fresh zucchini with warm spices. Comfort and flavor mingle in this classic quick bread that welcomes you to savor each delectable slice.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
Primary Vegetable:
- 1.5 cups grated zucchini
Optional Add-ins:
- 1/2 cup chopped walnuts
- 1/2 cup raisins (optional)
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×5-inch loaf pan with cooking spray or butter.
- In a large mixing bowl, sift together flour, baking soda, baking powder, salt, and cinnamon until uniformly blended.
- Whisk eggs in a separate bowl until light and frothy, then incorporate vegetable oil, granulated sugar, brown sugar, and vanilla extract, mixing until smooth and well combined.
- Gently fold the wet ingredients into the dry ingredient mixture, stirring until just incorporated without overmixing.
- Carefully squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels to prevent a soggy bread.
- Fold the drained zucchini into the batter, along with chopped walnuts and raisins if desired, distributing ingredients evenly.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake for 50-60 minutes, checking doneness by inserting a toothpick into the center – it should come out clean with minimal crumbs.
- Remove from oven and allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve at room temperature, optionally dusting with powdered sugar or spreading with butter.
Notes
- Squeeze zucchini thoroughly to prevent excess moisture, which can make the bread dense and soggy.
- Avoid overmixing the batter to maintain a tender, light texture that doesn’t become tough or chewy.
- Use fresh, firm zucchini for the best flavor and moisture balance in the bread.
- Consider swapping nuts or raisins with alternative mix-ins like chocolate chips or dried cranberries for variety.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg