Description
This Deliciously Moist Zucchini Bread is a quick and easy homemade treat that combines shredded zucchini with a flavorful blend of spices, sweeteners, and optional mix-ins like nuts or chocolate chips. Perfectly moist and tender, it’s a fantastic way to use fresh zucchini for a comforting snack or breakfast bread.
Ingredients
Scale
Main Ingredients
- 2 cups All-Purpose Flour (Can substitute with whole wheat flour)
- 1 teaspoon Baking Powder (Essential for rise)
- 1 teaspoon Baking Soda (Aids in leavening)
- 1/2 teaspoon Salt (Enhances flavor)
- 1 teaspoon Ground Cinnamon (Adds warmth)
- 1/2 cup Vegetable Oil (Can use melted coconut oil)
- 1/2 cup Brown Sugar (Adds moisture)
- 1/4 cup Granulated Sugar (Contributes to crust)
- 2 large Eggs (Can substitute with flax eggs)
- 1 teaspoon Vanilla Extract (Infuses sweetness)
- 2 cups Shredded Zucchini (Squeeze out excess water)
Optional Add-Ins
- 1/2 cup Nuts (Walnuts or Pecans, for added crunch)
- 1/2 cup Chocolate Chips (For extra sweetness)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined to ensure consistent flavor and leavening.
- Combine Wet Ingredients: In a separate large bowl, mix the vegetable oil, brown sugar, and granulated sugar until the mixture is smooth and homogenous. Then, add the eggs and vanilla extract, mixing well to incorporate them completely.
- Prepare Zucchini: Squeeze excess moisture out of the shredded zucchini using a clean towel or cheesecloth. This prevents a soggy bread texture. Fold the drained zucchini into the wet mixture evenly.
- Combine Wet and Dry Ingredients: Pour the dry ingredient mixture into the wet mixture gradually, stirring gently until just combined. Be careful not to overmix to keep the bread tender. Fold in optional nuts or chocolate chips now if using.
- Pour Batter and Bake: Pour the batter into the greased loaf pan, spreading it evenly. Place in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 to 15 minutes. Then transfer it to a wire rack to cool completely before slicing to ensure the best texture.
Notes
- Ensure to squeeze out as much water as possible from the zucchini to prevent a wet, dense bread.
- You can substitute all-purpose flour with whole wheat flour for a healthier, nuttier flavor.
- For a vegan version, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals one egg).
- Adding nuts or chocolate chips is optional but adds texture and flavor variety.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
