Zucchini Bread

Zucchini bread is a type of sweet bread that includes shredded zucchini as one of its main ingredients. It’s known for being moist and flavorful, often enhanced with ingredients like cinnamon, nuts, and vanilla extract. The zucchini adds moisture and texture to the bread, similar to how bananas do in banana bread. It’s a popular way to use up an abundance of zucchini, and it’s enjoyed by both kids and adults.

Zucchini Bread Ingredients 

• All-purpose flour: This is the main ingredient that makes the bread. It’s like the building blocks. You need this to make the bread solid.
• Ground cinnamon: This is a spice that makes the bread taste warm and nice. It’s like adding a cozy flavor.
• Ground nutmeg: This is another spice that makes the bread taste even better. It adds a deeper flavor.
• Baking soda: This helps the bread grow and become fluffy. It’s like the magic that makes the bread rise.
• Large eggs: Eggs make the bread stick together. They are like the glue that holds everything together.
• Grated zucchini (do not wring out the liquid): Zucchini adds moisture and makes the bread soft. It’s like adding a secret ingredient that makes the bread tasty.
• Unsalted butter, melted and slightly cooled: Butter makes the bread moist and gives it a nice flavor. It’s like adding richness to the bread.
• Vanilla extract: This makes the bread taste better. It’s like adding a little bit of sweetness and flavor.
• Chopped walnuts, lightly toasted if desired: Walnuts add crunch and flavor to the bread. Toasting them makes them even tastier.
• Currants or raisins (optional): These add sweetness and chewiness to the bread. They are like little surprises in the bread.

How I Made Zucchini Bread 

First, I preheated my oven to 325 degrees F. Then I greased two small loaf pans with butter so the bread wouldn’t stick. 

In one bowl, I mixed the dry ingredients like flour, cinnamon, baking soda and salt. In a large bowl, I whisked together the eggs and sugar until light. 

I added zucchini, melted butter and vanilla to the wet ingredients. Gently fold in the dry mixture just until combined. 

I stirred in some chopped walnuts and raisins for extra flavor and texture. I divided the batter between the pans and smoothed the tops.

Into the oven they went! After about an hour, a toothpick inserted came out clean. The house smelled amazing the whole time. 

Once cooled, I flipped the loaves out of the pans. Cutting into it, the bread was moist and tender. I couldn’t wait to dig in!

Top Tips 

• Choose small to medium zucchini for baking. They have more flavor and are less watery.
• Leave the zucchini unpeeled. It will melt into the bread, so peeling is unnecessary.
• Grate the zucchini to make small pieces that will melt into the bread, making it moist.
• Drain excess moisture from the grated zucchini by squeezing it in a colander.
• Check that your baking powder is fresh. Expired baking powder won’t make the bread rise properly.
• Don’t overmix the ingredients. Zucchini bread doesn’t need to rise like yeast bread, so overmixing can make it dense.
• Don’t leave the bread in the pan too long after baking. Let it sit for a bit, then cool on a rack to avoid overcooking the edges.

How to Store 

To keep your zucchini bread fresh, wrap it tightly in foil or cling wrap once it has cooled, or store it in an airtight container. For longer shelf life, refrigerate the bread. To extend its freshness even further, freeze the bread by wrapping it well in foil or plastic wrap before placing it in a resealable bag. 

More Bread Recipes

• Strawberry Zucchini Bread
• Gluten Free Strawberry Bread
• Strawberry Chocolate Bread
• High Altitude Banana Bread