Description
Homemade zucchini bread delivers comfort and nostalgia in every slice, blending garden-fresh zucchini with warm spices and sweet undertones. Moist crumbs and rich flavor promise a delightful treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (375 ml) grated zucchini
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil
Dry Ingredients:
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven by heating to 350°F (175°C) and preparing a 9×5-inch loaf pan with a light coating of grease and flour.
- Combine all dry ingredients in a large mixing bowl, sifting together flour, baking powder, baking soda, salt, cinnamon, and nutmeg to ensure even distribution.
- In a separate bowl, whisk together oil, sugars, eggs, and vanilla extract until the mixture becomes smooth and fully incorporated.
- Fold the freshly grated zucchini into the wet ingredient mixture, distributing it evenly throughout.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain the bread’s tender texture.
- Transfer the batter into the prepared loaf pan, spreading it evenly to ensure consistent baking.
- Place the pan in the preheated oven and bake for 50-60 minutes, checking doneness by inserting a toothpick into the center – it should come out clean when the bread is fully baked.
- Remove from oven and let the bread rest in the pan for 10 minutes to allow initial cooling and settling.
- Carefully transfer the bread to a wire rack, allowing it to cool completely before slicing and serving.
Notes
- Grate zucchini finely to ensure even distribution and prevent large, watery chunks in the bread.
- Squeeze out excess moisture from grated zucchini using a clean kitchen towel to prevent soggy bread.
- Consider adding chopped nuts like walnuts or pecans for extra crunch and flavor complexity.
- Make this recipe gluten-free by substituting all-purpose flour with a 1:1 gluten-free baking blend.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 188 kcal
- Sugar: 12 g
- Sodium: 126 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1.3 g
- Protein: 2.4 g
- Cholesterol: 37 mg