Easy Zucchini Bread
If you’re looking for a simple, delicious, and moist quick bread, look no further than Easy Zucchini Bread. This recipe makes use of fresh zucchini, giving you a tasty treat that is perfect for breakfast or as a snack. It’s easy to make and requires no special skills, making it a great choice for novice bakers and busy cooks alike.
Why Make This Recipe
Zucchini bread is a fantastic way to use up extra zucchini from your garden or the local market. Not only does it taste great, but it’s also a sneaky way to incorporate veggies into your diet. This recipe’s simplicity and the delightful blend of flavors make it a hit with everyone, from kids to adults. Plus, it fills your kitchen with a wonderful aroma as it bakes!
How to Make Easy Zucchini Bread
Making Easy Zucchini Bread is a straightforward process. Follow the steps carefully to create a loaf that is moist, flavorful, and perfectly baked.
Ingredients
- 1 1/2 cups shredded zucchini
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, combine the shredded zucchini, sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Easy Zucchini Bread
Easy Zucchini Bread can be served warm or at room temperature. It’s delicious on its own, but you can also spread a bit of butter or cream cheese for a special treat. Enjoy it with a cup of coffee or tea for a cozy afternoon snack or serve it at breakfast with fresh fruit.
How to Store Easy Zucchini Bread
To store your Easy Zucchini Bread, wrap it tightly in plastic wrap or aluminum foil. Place it in an airtight container and keep it at room temperature for up to 3 days. For longer storage, you can freeze it. Just slice the bread, wrap each piece, and place them in a freezer bag. It will last for about 2 months in the freezer.
Tips to Make Easy Zucchini Bread
- Make sure to squeeze out excess moisture from the shredded zucchini to avoid a soggy bread.
- You can add nuts or chocolate chips to the batter for extra flavor and texture.
- Adjust the cinnamon according to your taste if you prefer a stronger or milder spice flavor.
Variation
For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour. You can also use applesauce instead of vegetable oil for a lower-fat version.
FAQs
1. Can I use frozen zucchini?
Yes! Just make sure to thaw and drain the zucchini well before using it in the recipe.
2. How can I tell when the bread is done?
The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs.
3. Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans can be added to the batter for a delightful crunch.
In conclusion, Easy Zucchini Bread is a delicious and easy recipe that anyone can make. With just a few simple ingredients, you’ll have a lovely loaf that makes for a perfect snack or breakfast treat! Enjoy baking!
Easy Zucchini Bread
Ingredients
Main Ingredients
- 1.5 cups shredded zucchini Squeeze out excess moisture before adding.
- 1 cup granulated sugar
- 0.5 cups vegetable oil Can substitute with applesauce for a lower-fat version.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour Can substitute half with whole wheat flour for a healthier version.
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon Adjust according to taste.
- 0.25 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large mixing bowl, combine the shredded zucchini, sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
