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Zucchini Bread

Zucchini Bread
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Zucchini Bread is a moist, tender, and subtly sweet treat with a hint of warm spices, perfect as a breakfast, snack, or dessert. Featuring shredded zucchini for added moisture and fiber, this easy-to-make bread uses simple pantry ingredients and delivers a delightful balance of flavor and texture, suitable for all skill levels and adaptable to various dietary needs.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups fresh shredded zucchini (drained of excess moisture)
  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 cup sugar
  • 2 large eggs (or flaxseed meal + water for vegan version)
  • ½ cup vegetable oil (or plant-based oil for vegan version)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Optional Add-ins

  • ½ cup chopped nuts (walnuts, pecans, or almonds)
  • ½ cup chocolate chips (semi-sweet or dark)
  • ¼ teaspoon ground nutmeg, cloves, or ginger (for spiced variation)
  • Zest of 1 lemon or orange (for citrus zest boost)

Instructions

  1. Prep the Zucchini: Wash and shred the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or paper towels and gently squeeze out excess moisture to avoid sogginess in the bread.
  2. Mix the Wet Ingredients: In a large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until smooth and well combined, creating a balanced wet base for the bread.
  3. Combine the Dry Ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, salt, and ground cinnamon to ensure even rising and a light texture.
  4. Incorporate the Ingredients: Gradually add the dry mixture to the wet ingredients, stirring just until combined to avoid overmixing. Gently fold in the shredded zucchini and any optional add-ins like nuts or chocolate chips for extra texture and flavor.
  5. Bake to Perfection: Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 50 to 60 minutes. Test doneness by inserting a toothpick into the center—if it comes out clean, the zucchini bread is ready. Allow to cool before slicing and serving.

Notes

  • Grate zucchini to medium-sized shreds for optimal texture and moisture.
  • Drain excess moisture from zucchini thoroughly to prevent a soggy loaf.
  • Avoid overmixing the batter to keep the bread tender and fluffy.
  • Start checking for doneness at 50 minutes to avoid overbaking.
  • Use freshly ground cinnamon for the best flavor impact.
  • Wrap leftover bread tightly or store in an airtight container at room temperature for up to three days.
  • Freeze sliced bread in a sealed freezer bag for up to three months to maintain freshness.
  • Reheat slices in a toaster or microwave for 15-20 seconds to restore warmth.

Nutrition

Keywords: zucchini bread, moist zucchini bread, healthy bread, vegetable bread, gluten-free zucchini bread, vegan zucchini bread, spiced zucchini bread

Find it online: https://mealsbylina.com/zucchini-bread/