If you're on the hunt for a delightful way to incorporate veggies into your baking repertoire, look no further than this easy and irresistible zucchini bread recipe. Zucchini bread is a versatile treat that perfectly balances the wholesome goodness of fresh zucchini and the comforting flavors of warm spices, with just a hint of sweetness. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide on how to make zucchini bread will have you enjoying a slice of moist, flavorful goodness in no time. So grab your apron, and let's get baking!
Zucchini Bread Recipe
Easy and Delicious Zucchini Bread Recipe
2 cups grated zucchini (about 2 medium zucchinis)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)
Cooking spray or butter for greasing the pan
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter and set aside.
Grate zucchini using a box grater or a food processor. Place the grated zucchini on a clean kitchen or paper towel and gently squeeze out any excess moisture.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, salt, and nutmeg until well combined. Set aside.
In another bowl, beat the granulated sugar, light brown sugar, and vegetable oil until well combined and slightly creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the dry ingredient mixture to the wet ingredients gradually, stirring until just combined. Avoid overmixing; a few lumps are okay. Gently fold in the grated zucchini and chopped nuts if using.
Pour the batter into the prepared loaf pan and spread it evenly. Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the zucchini bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely before slicing. For storage, zucchini bread can be kept in the refrigerator for up to 5-7 days. To extend shelf life, you can also freeze your zucchini bread.
Freezing Zucchini Bread
To freeze zucchini bread, follow these steps:
Allow bread to cool completely.
Wrap the entire loaf or individual slices tightly in plastic wrap.
Place the wrapped bread in a resealable plastic freezer bag or an airtight container.
Label the container with the date and store in the freezer for up to 2-3 months.
When your ready for a treat, thaw the zucchini bread at room temperature or in the refrigerator. You can also gently warm individual slices in the oven or microwave.
Don't skip squeezing out excess moisture from the grated zucchini. This helps prevent the bread from becoming too soggy.