This zucchini bread recipe yields two loaves that are exceptionally moist with a delightful cinnamon flavor (and a handful of nuts if desired)!
Here’s Why We Can’t Get Enough…
Incorporating shredded zucchini into the bread enhances its moisture.
It is simple to prepare using ingredients you probably already have.
This zucchini bread recipe can be frozen or stored for several days on the countertop.
This recipe produces two loaves, making it ideal to bake one for yourself and one to share (or freeze).
How to Prepare Zucchini for Bread
Peeling zucchini: There is no necessity to peel medium or small zucchinis as their skin is quite thin and does not contribute significant flavor or texture. If you are using an extra-large zucchini from the garden, it can be peeled, and the seeds should be extracted by scraping with a spoon.
Grating zucchini: This recipe requires grated zucchini. Utilize the larger holes on a box grater or a food processor grater (avoid dicing or chopping). After grating, do not press the zucchini to remove moisture, as the liquid is essential for maintaining its moistness.
How to Make Zucchini Bread
Similar to most quick bread recipes, this zucchini loaf is straightforward to prepare and only takes a few minutes of preparation time. I line my loaf pans with parchment paper to facilitate easy removal of the bread.
Grate Zucchini: Use the larger side of a box grater to shred the zucchini.
Prep Wet & Dry Ingredients: Mix wet and dry ingredients in separate bowls (recipe provided below).
Combine: Gently stir the wet and dry ingredients until just moistened.
Bake: Pour the mixture into the prepared pans and bake.
Variations
- add chopped walnuts or pecans
- replace the cinnamon with other warm spices such as pumpkin pie spice, or include a dash of nutmeg
- dried cranberries or raisins make a wonderful addition
- substitute the walnuts with chocolate chips or mini chocolate chips
Guidelines for Preparing the Finest Zucchini Bread
Small to medium zucchinis, or even summer squash, are the most suitable options.
Ensure that all ingredients are at room temperature.
Mix the dry ingredients using a whisk, as this serves a purpose similar to sifting the flour.
Avoid overmixing the batter.
Cooking times may vary slightly, so it is advisable to check the bread early and bake it until a toothpick inserted comes out clean.
Freezing and Storage
Zucchini bread can be kept on the counter for a maximum of 2 days. Due to its high moisture content, if you plan to store it for more than 2 days, it is recommended to refrigerate or freeze it.
Freezer: Like many quick breads, zucchini bread is suitable for freezing. Ensure it is completely cooled before freezing. Wrap it in plastic wrap and then in aluminum foil, slicing it beforehand for convenience. This allows you to thaw only the portions you wish to consume.
Notes
This recipe is intended for use with 8×4-inch loaf pans, not 9×5-inch pans.
Utilize the larger side of a box grater to shred the zucchini. Peeling is unnecessary unless the zucchini is exceptionally large with thick skin.
If the zucchini is particularly large (from the garden), you may need to remove some seeds using a spoon.
Do not attempt to squeeze the zucchini dry, as moisture is essential for this bread.
Store zucchini bread at room temperature for up to 2 days. Given its moisture content, if you intend to keep it longer, refrigeration or freezing is advisable.
To freeze, allow it to cool completely, wrap it securely in plastic, and then place it in a zip freezer bag for storage of up to a year.
OTHER RECIPES
Ingredients:
* 1 cup walnuts or pecans, chopped
* 1 1/2 cups shredded zucchini (about 1 medium zucchini)
* 1/2 cup vegetable oil
* 1 cup granulated sugar
* 2 large eggs, lightly beaten
* 2 teaspoons vanilla
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon baking powder
* 1 1/2 cups all-purpose flour
INSTRUCTIONS
Preheat the oven to 350°. In a mixing bowl, combine the oil, sugar, eggs, vanilla, baking soda, cinnamon, salt, and baking powder.
Using a hand mixer on medium speed, beat the ingredients together until they are well blended, which should take approximately 30 seconds. Incorporate the flour and mix until it is just moistened.
Fold in the nuts and zucchini.
Transfer the batter into a loaf pan that has been greased and floured.
Bake for approximately 65 to 75 minutes, or until a toothpick inserted into the loaf comes out clean.
The zucchini bread recipe is now ready to be served...enjoy the Fresh Zucchini Bread recipes !!!
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