Zucchini Bread Recipe: A Moist and Delicious Treat
Are you looking for a delicious and easy-to-make zucchini bread recipe? Look no further! This recipe will guide you through making a moist and flavorful zucchini bread that's perfect for breakfast, brunch, or an afternoon snack. It's also easily adaptable to your taste preferences.
Ingredients You'll Need:
This recipe uses simple, readily available ingredients, making it perfect for even beginner bakers.
- 1 ½ cups (190g) all-purpose flour: Provides the structure for your bread.
- 1 teaspoon baking soda: The leavening agent, ensuring your bread rises beautifully.
- ½ teaspoon baking powder: Another leavening agent, working in conjunction with baking soda.
- ½ teaspoon ground cinnamon: Adds warmth and a subtle spice. Feel free to experiment with other spices like nutmeg or cardamom!
- ½ teaspoon salt: Enhances the flavors of other ingredients.
- ¾ cup (1 ½ sticks) unsalted butter, softened: Adds richness and moisture.
- 1 ¾ cups (350g) granulated sugar: Sweetens the bread. You can reduce this slightly if you prefer a less sweet loaf.
- 2 large eggs: Binds the ingredients together and adds richness.
- 2 teaspoons vanilla extract: Enhances the overall flavor profile.
- 2 cups (400g) grated zucchini: The star of the show! Make sure to squeeze out excess moisture before adding it to the batter.
- Optional: ½ cup chopped nuts or chocolate chips: For added texture and flavor.
Step-by-Step Instructions:
Follow these easy steps for a perfectly baked zucchini bread every time!
1. Preheat & Prepare:
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This prevents sticking and ensures easy removal.
2. Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This ensures even distribution of the leavening agents.
3. Wet Ingredients:
In a large bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air into the batter, resulting in a lighter texture. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Add Zucchini & Mix-ins:
Gently fold in the grated zucchini and any optional mix-ins (nuts, chocolate chips).
6. Bake:
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool & Enjoy:
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!
Tips for the Best Zucchini Bread:
- Don't overmix the batter: Overmixing develops gluten, resulting in a tough bread.
- Squeeze out excess moisture from the zucchini: This prevents a soggy loaf.
- Test for doneness: Use a wooden skewer to check if the bread is fully baked.
- Store properly: Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Variations:
- Lemon Zucchini Bread: Add the zest and juice of one lemon to the batter.
- Spiced Zucchini Bread: Increase the cinnamon and add other spices like nutmeg or allspice.
- Cream Cheese Glaze: Make a simple glaze by combining cream cheese, powdered sugar, and a little milk or lemon juice.
This zucchini bread recipe is a surefire way to impress your family and friends. Enjoy baking!
