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 

Preheat Oven and Prepare Pans:

Preheat the oven to 325°F (163°C) to ensure that the bread bakes evenly. Grease your loaf pans with unsalted butter or use non-stick spray. You can also line the pans with parchment paper to make the bread easier to remove after baking. This step ensures the bread doesn’t stick to the pans during baking and makes cleanup easier.

Mix the Dry Ingredients:

In a medium-sized bowl, combine the dry ingredients. Whisk the dry ingredients together to ensure they’re well distributed. This step is essential for even flavor and texture.

Prepare the Wet Ingredients:

In a large bowl, whisk together eggs and sugar until the mixture is light and slightly fluffy. This process helps to incorporate air into the mixture, which will give your bread a tender texture.

Grated zucchini is the key ingredient for moisture in the bread. Don’t wring out the zucchini juice, as it contributes to the bread’s soft texture. You can use a box grater or a food processor to grate the zucchini. The moisture from the zucchini will be absorbed by the flour, ensuring the bread doesn’t dry out during baking.

Add melted butter to the wet ingredients. It gives the bread richness and moisture. Be sure to let the butter cool slightly before adding it, so it doesn’t cook the eggs when mixed.

Vanilla extract adds a touch of sweetness and enhances the overall flavor.

Combine Wet and Dry Mixtures:

Gently fold the dry ingredients into the wet ingredients. It’s important not to overmix, as this can make the bread dense. Mix until just combined—it’s okay if the batter looks a little lumpy.

If you’re adding walnuts (lightly toasted, if you prefer), raisins, or currants, fold them into the batter at this stage. These ingredients add texture, flavor, and little bursts of sweetness to the bread.

Divide and Smooth the Batter:

Once the batter is ready, divide it evenly between your two greased loaf pans. Smooth the tops with a spatula so the bread bakes evenly.

Bake the Bread:

Place the pans in the oven and bake for about 1 hour (60 minutes), or until a toothpick inserted into the center of the bread comes out clean. The baking time may vary slightly depending on your oven, so keep an eye on the bread as it bakes. The top should be golden-brown, and the edges may start to pull away slightly from the pan.

Cool the Bread:

Once baked, allow the loaves to cool in the pans for about 10 minutes. Then, carefully remove them from the pans and transfer them to a wire rack to cool completely.Cutting into the bread too soon may cause it to fall apart, so it’s best to let it cool.

Serve and Enjoy:

Once completely cooled, slice the zucchini bread and enjoy. It’s perfect on its own, but you can also enjoy it with a spread of butter or cream cheese for extra flavor.

Variations and Substitutions

Sweeteners: You can substitute granulated sugar with other sweeteners like brown sugar, which will add a slight molasses flavor to the bread. For a healthier option, try using maple syrup or honey in place of granulated sugar (but you may need to reduce the liquid in the recipe slightly).

Flour: If you’re looking for a healthier version, try using whole wheat flour or spelt flour in place of all-purpose flour. This will add fiber and a nuttier flavor. Almond flour or gluten-free flour blends can be used for a gluten-free version, but be aware that they may require slight adjustments in the liquid content.

Add-Ins: Nuts: In addition to walnuts, you could try using pecans, almonds, or hazelnuts for variety. Dried fruit: If you’re not a fan of raisins or currants, you could try dried cranberries, dried cherries, or dried apricots.Chocolate chips: For a sweet twist, add dark chocolate chips or white chocolate chips to the batter.

Spices: Experiment with different spices to give the bread a unique flavor. For example, you can add ginger for a spicier kick or allspice for more depth.Pumpkin pie spice works well in place of cinnamon and nutmeg, especially if you want to create a fall-inspired version.

Zucchini Alternatives: If you don’t have zucchini, you can try carrots (grated) as a substitute. It will give you a similar moisture and texture but with a slightly different flavor.

Vegan Option: Use flax eggs or chia eggs (1 tablespoon ground flax or chia mixed with 3 tablespoons water per egg) to replace the eggs. Swap the butter with coconut oil or vegan butter to make the recipe vegan.

Loaf Size: You can make this as a single larger loaf instead of two smaller loaves. If you use a 9×5-inch loaf pan, bake the bread for 75–85 minutes, but be sure to check for doneness with a toothpick or cake tester.

Frosting or Glaze: For a sweet touch, drizzle the top with a simple glaze made from powdered sugar and milk or spread cream cheese frosting for a dessert-like twist.

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