Zucchini Bread Recipe

This Zucchini Bread is a moist and delicious treat that’s perfect for breakfast, snack, or dessert. The grated zucchini adds natural moisture and a subtle sweetness, while the cinnamon and nutmeg give it a warm, spiced flavor. It’s an easy-to-make bread that’s perfect for using up extra zucchini.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
4. Stir in the grated zucchini.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined (avoid overmixing).
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

• Servings: 8 slices
• Prep Time: 15 minutes
• Cooking Time: 50-60 minutes
• Total Time: 1 hour 10 minutes

Variations

• Chocolate Chip Zucchini Bread: Add 1/2 cup of chocolate chips to the batter for a sweet twist.
• Nutty Zucchini Bread: Stir in 1/2 cup of chopped walnuts or pecans for added crunch.
• Coconut Zucchini Bread: Add 1/2 cup of shredded coconut for a tropical touch.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.

Storage/Reheating

Zucchini bread can be stored at room temperature, wrapped in plastic wrap or in an airtight container, for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To freeze, wrap in plastic wrap and place in a freezer-safe bag. To reheat, thaw at room temperature and warm slices in the microwave for a few seconds if desired.

10 FAQs

1. Can I use whole wheat flour instead?
   Yes, you can substitute whole wheat flour, though it may make the bread denser.
2. Should I squeeze the moisture out of the zucchini?
   No, the moisture in the zucchini helps keep the bread moist.
3. Can I make this recipe vegan?
   Substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a plant-based oil.
4. Can I add other spices?
   Absolutely, cloves or ginger add additional warmth and spice.
5. Do I need to peel the zucchini?
   No, leaving the peel on is fine; it adds color and nutrients.
6. Can I add a glaze on top?
   Yes, a simple powdered sugar glaze or cream cheese frosting pairs well with zucchini bread.
7. Is this bread healthy?
   It’s moderately healthy, but you can reduce sugar or substitute it with honey or maple syrup for a lower-sugar version.
8. Can I use applesauce instead of oil?
   Yes, using unsweetened applesauce can reduce the fat content.
9. How can I make mini zucchini loaves?
   Divide the batter into mini loaf pans and reduce the baking time to about 25-30 minutes.
10. Can I add raisins?
    Yes, 1/2 cup of raisins can add sweetness and texture.

Conclusion

Zucchini Bread is a deliciously moist, subtly spiced bread that’s perfect for any time of the day. With simple ingredients and endless variations, it’s easy to make this recipe your own. Whether you enjoy it fresh or save some for later, this bread is sure to satisfy any craving.

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