Zucchini bread – what a delightful contradiction! This beloved treat manages to be both incredibly moist and bursting with flavor, all while discreetly hiding vegetables in plain sight. Whether you’re a seasoned baker or just starting out, this recipe for How To Make Zucchini Bread is easy to follow and yields fantastic results. Get ready to wow your family with a loaf (or two!) of this irresistible treat.
The Beauty of Zucchini Bread
Zucchini bread’s origins can be traced back to America’s love affair with baking and resourcefulness. This quick bread, similar to banana bread, gained popularity as a way to utilize an abundance of zucchini from summer gardens. What started as a practical solution quickly turned into a cherished tradition, gracing tables for breakfast, brunch, or a delightful afternoon snack.
Ingredients for the Best Zucchini Bread
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup (170g) vegetable oil
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) grated zucchini (about 2 medium)
- 1 cup (100g) chopped walnuts or pecans (optional)
Equipment You’ll Need
- Two 8×4 inch loaf pans
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Grater
- Parchment paper
Let’s Get Baking!
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease and flour two 8×4 inch loaf pans, or line them with parchment paper for easy removal later.
- Tip: For extra flavor, toast your nuts in a dry skillet for a few minutes until fragrant before adding them to the batter.
zucchini bread batter
Step 2: Combine Dry Ingredients
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set this aside.
Step 3: Mix the Wet Ingredients
- In a separate bowl, whisk together the oil, sugar, eggs, and vanilla extract until well combined.
Step 4: It’s Zucchini Time!
- Add the grated zucchini to the wet ingredients. Don’t worry about squeezing out excess moisture – it adds to the bread’s wonderful texture!
FAQ: Can I use a food processor to grate the zucchini?
Absolutely! A food processor will grate the zucchini very finely, which can result in an even moister bread. Just be careful not to over-process it into a puree.
Step 5: Combine and Conquer
- Gradually add the dry ingredients to the wet ingredients, mixing gently with a rubber spatula until just combined. Be careful not to overmix!
- If using, fold in the chopped nuts.
Step 6: Ready for the Oven
- Divide the batter evenly between the prepared loaf pans.
zucchini bread batter
Step 7: Bake to Perfection
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent the loaves with foil during the last 15-20 minutes of baking.
Step 8: Cooling and Enjoying
- Let the loaves cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
zucchini bread
Zucchini Bread Pro Tips
- Don’t overmix: Overmixing can lead to tough bread. Mix until just combined.
- Toothpick test: To check for doneness, insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs attached, the bread is ready.
- Storage: Zucchini bread can be stored at room temperature in an airtight container for up to 3 days, or in the freezer for up to 2 months.
Flavor Variations:
- Chocolate Chip Zucchini Bread: Add 1 cup of chocolate chips to the batter.
- Lemon Zucchini Bread: Add the zest of one lemon to the batter for a citrusy twist.
- Cranberry Walnut Zucchini Bread: Add 1 cup of dried cranberries and 1 cup of chopped walnuts for a festive treat.
There you have it – a delicious and easy zucchini bread recipe that’s sure to become a family favorite! Enjoy it sliced and toasted with a pat of butter, or savor it as a delightful snack cake. Happy baking!
