Zucchini Bread Recipe
Embark on a culinary adventure with our Zucchini Bread recipe – a harmonious blend of garden-fresh zucchinis, aromatic spices, and wholesome ingredients. This moist and delectable bread transcends the ordinary, offering a symphony of flavors and textures that elevate the art of home baking.
Grated zucchinis take center stage, imparting a natural moisture that ensures each bite is tender and rich. The verdant shreds become a canvas, intermingling with the warmth of cinnamon and the subtle spice of nutmeg, creating a fragrant masterpiece that fills your kitchen with the promise of deliciousness.
Zucchini Bread Recipe
Equipment
- Mixing bowls
- Grater
- Wooden Spoon or Spatula
- Loaf pan (9x5 inches)
- Parchment paper (for lining the pan)
- Whisk
- Cooling rack
Ingredients
- 2 cups grated zucchini about 2 medium-sized zucchinis
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans optional
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line the loaf pan with parchment paper, leaving some overhang for easy removal.
Prepare the Zucchini:
- Grate the zucchinis using a grater and set aside. If the zucchini is very watery, you can squeeze out excess moisture with a clean kitchen towel.
Mix Wet Ingredients:
- In a large mixing bowl, combine the grated zucchini, vegetable oil, granulated sugar, eggs, and vanilla extract. Mix until well combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine Wet and Dry Ingredients:
- Add the dry ingredients to the wet ingredients and stir until just combined. If desired, fold in the chopped nuts.
Fill the Loaf Pan:
- Pour the batter into the prepared loaf pan, spreading it evenly.
Bake:
- Bake in the preheated oven for about 55-65 minutes or until a toothpick inserted into the center comes out clean.
Cool:
- Allow the zucchini bread to cool in the pan for 10-15 minutes, then transfer it to a cooling rack to cool completely.
Slice and Enjoy:
- Once cooled, slice the zucchini bread and relish the moist and flavorful goodness. It's delightful on its own or with a spread of cream cheese.
Notes
Enjoy your homemade Zucchini Bread!
