Homemade Zucchini Bread

Homemade Zucchini Bread

Homemade zucchini bread is a delightful treat that is both moist and flavorful. Made with fresh zucchini, this bread is not only delicious but also a great way to use up extra summer squash. It’s perfect for breakfast, snacks, or dessert!

Why Make This Recipe

Zucchini bread is a fantastic way to sneak in some vegetables into your diet. It’s easy to make, requires simple ingredients, and fills your home with a warm, inviting aroma while it bakes. Plus, it’s a great way to impress friends and family with your baking skills!

How to Make Homemade Zucchini Bread

Ingredients:

• 2 cups grated zucchini
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 3 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 nutmeg
• 1 cup chopped nuts or chocolate chips (optional)

Directions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the sugars, oil, eggs, and vanilla extract until well combined.
3. Stir in the grated zucchini.
4. In a separate bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in nuts or chocolate chips if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

How to Serve Homemade Zucchini Bread

You can serve zucchini bread warm or at room temperature. It’s delightful on its own, or you can spread a little butter or cream cheese on top for added flavor. Enjoy it with a cup of coffee or tea for a perfect snack!

How to Store Homemade Zucchini Bread

Store any leftover zucchini bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. You can also freeze it for up to 3 months. Just make sure to wrap it well!

Tips to Make Homemade Zucchini Bread

• Make sure to squeeze out excess moisture from the grated zucchini to avoid a soggy loaf.
• You can adjust the spices according to your taste. Feel free to add more cinnamon or nutmeg for extra flavor.
• Experiment with different add-ins like raisins, cranberries, or even spices like ginger.

Variation

If you want a healthier twist, consider substituting some of the all-purpose flour for whole wheat flour. You can also replace some of the sugar with applesauce for a lower-sugar version.

FAQs

1. Can I use frozen zucchini in this recipe?
Yes, you can use frozen zucchini! Just be sure to thaw it and drain any excess moisture before using it in the recipe.

2. How can I make this recipe gluten-free?
You can use a gluten-free all-purpose flour blend instead of regular flour to make a gluten-free version of zucchini bread.

3. Can I make mini loaves instead of one large loaf?
Absolutely! You can divide the batter into mini loaf pans and reduce the baking time to about 30-40 minutes. Be sure to check for doneness with a toothpick.

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Homemade Zucchini Bread

A delightful, moist zucchini bread perfect for breakfast, snacks, or dessert, made with fresh zucchini and simple ingredients.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10 slices

Calories 220 kcal

Ingredients

  

Wet Ingredients

• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated zucchini Squeeze out excess moisture before using.

Dry Ingredients

• 2 cups all-purpose flour Can substitute with whole wheat flour for a healthier version.
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon Adjust according to taste.
• 1/2 teaspoon nutmeg Adjust according to taste.

Optional Ingredients

• 1 cup chopped nuts or chocolate chips Optional add-in.

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C) and grease a loaf pan.
• In a large bowl, whisk together the sugars, oil, eggs, and vanilla extract until well combined.
• Stir in the grated zucchini.
• In a separate bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Fold in nuts or chocolate chips if using.
• 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.

Notes

Store any leftover zucchini bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months.

Keyword Bakery, Dessert Recipes, Healthy Baking, Vegetable Bread, Zucchini Bread