I’m thrilled to share one of my all-time favorite recipes with you – a moist and delicious zucchini quick bread. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is straightforward and easy to follow.
Zucchini bread is one of the perfect breads for breakfast, afternoon tea, or even dessert, you’ll surely find this zucchini recipe the best bread ever.
In this article, I’ll guide you through gathering your ingredients, preparing the batter, and how to make the bread. I’ll also give you some serving suggestions and tips for storing and preserving your baked goodies.
So, let’s dive right in and try this recipe!
Easy Zucchini Bread Recipe Ingredients
Before you dive into baking, you’ll need to round up all your ingredients. It’s essential to have everything in place before you start. I made this recipe using these ingredients:
- Two cups of all-purpose flour
- A teaspoon of baking soda
- A half teaspoon of baking powder
- A quarter teaspoon of salt
- A teaspoon of ground cinnamon
- Two cups of finely shredded fresh zucchini
- One cup of granulated sugar
- One packed cup of brown sugar
- Three large eggs
- A half cup of vegetable oil
- A quarter cup of plain Greek yogurt
- A teaspoon of vanilla extrac
- Chocolate chip (optional
- Applesauce (optional)
Now you’re ready to start baking!
How to Make Zucchini Bread – Preparing the Batter
Remember, it’s essential to sift your dry ingredients together first to ensure a smooth and even batter.
I start by combining flour, baking powder, baking soda, and salt in one bowl. In a large bowl, I whisk my eggs, add sugar, vanilla extract, and vegetable oil.
Then, grate zucchini, ensuring to squeeze out excess moisture. This step is fundamental, as too much liquid can ruin your bread’s texture.
You can also use food processor to make shredded zucchini, just make sure not to overdo it. You can also peel the zucchini if you don’t like the skin.
Merging the two mixtures is the next step. I slowly add the dry ingredients to the wet, stirring gently. It’s crucial not to overmix; a few lumps are perfectly okay. Add chocolate chip if you like. Once they’re combined, I fold in the zucchini.
Now, the batter’s ready for the loaf pan and the oven.
Recipe for Zucchini Bread – Baking Instructions
Now, let’s dive into the heart of this wonderful recipe – baking! Once my batter’s ready, I’ll get my oven preheated to 325°F. The key here is to have a consistently warm environment for the bread to rise and bake evenly, so I make sure it’s fully preheated before I slide in my loaf pan. Here’s my step-by-step guide:
- Pour the batter into a greased and floured 8×4 inch loaf pan. I make sure to spread the batter evenly for a uniform bake.
- Bake it in the preheated oven for 60 to 70 minutes. The top should turn a lovely golden brown
- To check if it’s done, I insert a toothpick into the bread. If the center comes out clean, the zucchini loaf is ready!
Now, isn’t that a piece of cake…or bread, in this case?
Zucchini Quick Bread Recipe Serving Suggestions
Once it’s perfectly baked, let it cool completely before moving on to the fun part – serving! I often slice the bread thickly, and it’s absolutely divine when slightly warmed. It brings out the sweet, nutty flavor of the zucchini.
If I’m feeling adventurous, I’ll slather a slice with cream cheese or butter. It adds a nice, rich contrast to the bread’s sweetness.
I also like to serve it with a side of fresh fruit, like berries or sliced peaches. The tartness of the fruit and the sweetness of the bread compliment each other beautifully.
Remember, the best way to enjoy zucchini bread is to share it. Whether at a family breakfast or a friendly gathering, it never fails to impress!
Storing and Preserving Your Baked Goodies
Storing your baked treats properly is just as important as the baking process itself, ensuring that they remain fresh and delicious for longer. I’ve discovered that zucchini bread, in particular, can be pretty versatile when it comes to storage options.
- Room temperature: I usually store my zucchini bread at room temperature to keep it moist if I know it’ll be devoured within a couple of days. I simply cover it with a clean dish towel or store it in a bread box.
- Refrigeration: If it’s going to be around for a week, I wrap it tightly in foil or plastic wrap and pop it in the fridge.
- Freezing: For longer storage, I freeze zucchini bread by wrapping the slices individually. They’re perfect for a quick snack or breakfast on the go!
Frequently Asked Questions
Can I use zucchini for pumpkin bread, banana bread or muffin recipe?
Absolutely, you can use a zucchini to make any bread or muffin you like. The taste and texture should be very similar. Give it a try!
What can I substitute for eggs in this zucchini recipe for a vegan version?
Absolutely! You can substitute eggs in a vegan zucchini bread. Use flax eggs, which are made by mixing ground flaxseed with water, or opt for apple sauce or mashed bananas for a similar effect.
How many calories does each slice of zucchini bread contain?
The calorie count in a slice of zucchini bread can vary based on the recipe, but it’s usually around 150-200 calories. Keep in mind, this can change with different ingredients or portion sizes.
I’ve shown you how simple it is to make zucchini bread. It’s a fun and tasty way to use up that summer zucchini. Not only is it perfect for breakfast or a snack, but it also freezes well for later.
So, don’t wait! Give it a try and enjoy the delicious taste of homemade zucchini bread. Trust me, you won’t regret it!