Zucchini bread is a classic moist and flavorful quick bread that makes excellent use of summer zucchini. Its tender crumb and subtle sweetness make it perfect for breakfast, snack, or dessert. Baking it in an 8-inch pan creates a cozy, loaf-sized treat that’s easy to slice and share.
Ingredients
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup crushed walnuts or pecans (optional)
- 1/2 cup raisins or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch loaf pan and line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, combine the granulated sugar, brown sugar, and oil. Mix until smooth. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix, as this can make the bread dense.
- Fold in the grated zucchini, nuts, and raisins or chocolate chips if using. Mix gently to distribute evenly.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Tips
- Use freshly grated zucchini, and squeeze out excess moisture with a clean towel to prevent a soggy loaf.
- You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- For added flavor, sprinkle a tablespoon of coarse sugar on top before baking for a slight crunch and sparkle.
- If you prefer a sweeter bread, increase the sugar slightly or add a splash of honey to the wet ingredients.
Serving Suggestions
Slice the zucchini bread and serve it as a breakfast treat with butter or cream cheese. It also pairs wonderfully with a cup of coffee or tea. For a more decadent option, top slices with a dollop of mascarpone or a drizzle of honey.
Variations
- Chocolate Chip Zucchini Bread: Add 1/2 cup of chocolate chips to the batter for a richer, sweeter loaf.
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend and add 1 teaspoon of xanthan gum if needed.
- Vegan Zucchini Bread: Replace eggs with 1/4 cup of unsweetened applesauce per egg, and use plant-based oil and non-dairy milk if desired.
- Spiced Zucchini Bread: Incorporate additional spices such as ginger or allspice for a warm, aromatic flavor.
Storage and Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 1 week. To freeze, slice the bread and place it in a freezer-safe bag; it will keep well for up to 3 months. Reheat slices in the microwave for 15-20 seconds or warm the whole loaf in a 350°F (175°C) oven for about 10 minutes to refresh the aroma and texture.
Frequently Asked Questions
Can I use frozen zucchini?
Yes, you can use frozen zucchini. Thaw it completely and squeeze out excess moisture before adding to the batter. This prevents the bread from becoming too watery.
How do I know when the bread is done?
The best way is to insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is ready. Baking times may vary slightly depending on your oven and the moisture content of your zucchini.
Can I make this gluten-free?
Absolutely. Use a gluten-free flour blend designed for baking, and consider adding a binder like xanthan gum if the blend doesn’t already contain it. The texture may differ slightly, but it will still be delicious.
Is this bread suitable for freezing?
Yes, zucchini bread freezes very well. Slice it beforehand for easy grab-and-go portions. Wrap tightly and store in a freezer-safe bag or container. It can be frozen for up to three months and reheated directly from frozen.
Can I add other ingredients like blueberries or coconut?
Yes, feel free to customize your zucchini bread with ingredients like blueberries, shredded coconut, or even chopped dried fruits. Just adjust the moisture content if adding ingredients that release extra liquid.
How can I make this bread more moist?
Ensuring you squeeze out excess moisture from the zucchini is key. Additionally, avoid overmixing the batter and do not overbake, as this can dry out the bread. Using oil instead of butter also helps keep it moist.
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