Description
Zucchini bread lovers rejoice with this moist, spiced classic that brings garden freshness into your kitchen. Packed with warm cinnamon and nutmeg, this quick bread delivers comfort and wholesome goodness you’ll crave slice after slice.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 2 cups (470 ml) grated zucchini
- 2 large eggs
Sweeteners:
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar
Spices and Leavening Agents:
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (120 ml) melted butter
- 2 teaspoons vanilla extract
Optional Add-ins:
- 1/2 cup (60 g) chopped nuts
- 1/2 cup (85 g) chocolate chips
Instructions
- Prepare the oven at 350°F and create a non-stick environment for the zucchini bread by greasing a 9×5-inch loaf pan or lining it with parchment paper.
- Combine all dry ingredients in a spacious mixing bowl, whisking flour, baking soda, baking powder, salt, cinnamon, and nutmeg until thoroughly integrated.
- In a separate vessel, vigorously blend eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until the mixture becomes smooth and uniform.
- Introduce the dry ingredient mixture into the wet ingredients, gently stirring until just incorporated, taking care to avoid excessive mixing which can create a dense texture.
- Carefully incorporate freshly grated zucchini into the batter, along with optional complementary ingredients like chopped walnuts or chocolate chips, ensuring even distribution.
- Transfer the prepared batter into the prepared loaf pan, using a spatula to spread it evenly and create a consistent surface.
- Place the pan in the preheated oven and bake for 50-60 minutes, monitoring until a toothpick inserted into the center emerges clean and the bread displays a golden-brown exterior.
- Allow the bread to rest in the pan for 10 minutes, then carefully remove and transfer to a wire cooling rack, permitting complete cooling before slicing to maintain structural integrity.
Notes
- Moisture management is key when working with zucchini, so gently squeeze out excess liquid after grating to prevent soggy bread.
- Consider using whole wheat flour or gluten-free alternatives for a more nutritious or allergen-friendly version of the bread.
- For enhanced flavor, toast nuts before adding them to the batter and experiment with different spice combinations like cardamom or ginger.
- To keep the bread moist and fresh longer, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or freeze for extended storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 235
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 37 mg