Are you ready to bake up a batch of unbelievably moist and flavorful zucchini bread? This isn't just any zucchini bread; this is Grandma's recipe, passed down through generations and perfected to utter deliciousness. It's the perfect way to use up those extra zucchini from your garden, or simply enjoy a comforting, homemade treat any time of year. This recipe is incredibly easy, making it ideal for both beginner bakers and seasoned pros looking for a reliable, crowd-pleasing recipe. Get ready to experience the magic of homemade cooking with this simple yet satisfying quick dinner idea!
Ingredients:
This recipe makes one loaf of delicious zucchini bread.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or chocolate chips (optional)
Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This simple step ensures your bread releases easily and looks beautiful.
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Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Make sure all the dry ingredients are well combined to avoid lumps in your final bread.
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Wet Ingredients: In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until well blended.
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Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay! Overmixing can result in a tough bread.
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Zucchini & Add-ins: Gently fold in the grated zucchini, along with your choice of nuts, raisins, or chocolate chips (if using).
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Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool & Enjoy: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy! This healthy meal is best served slightly warm, with a cup of coffee or tea.
Tips for the Best Zucchini Bread:
- Don't overmix: Overmixing develops gluten, resulting in a tough bread. Mix until just combined.
- Grate the zucchini finely: This helps it blend seamlessly into the batter.
- Use fresh zucchini: Fresher zucchini will have more moisture and flavor.
- Check for doneness: Start checking for doneness around 50 minutes to avoid overbaking.
- Store properly: Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well!
Variations:
- Spice it up: Add a pinch of ginger or cardamom for a unique flavor twist.
- Citrus zest: A little lemon or orange zest brightens up the flavor profile.
- Cream cheese swirl: Swirl a mixture of softened cream cheese and powdered sugar into the batter before baking for an extra decadent treat.
Nutritional Information (per slice, approximate):
This nutritional information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 250-300
- Fat: 10-15g
- Carbohydrates: 35-40g
- Protein: 3-4g
This easy recipe is perfect for a delicious and healthy meal. Enjoy the wonderful aroma and taste of Grandma's best zucchini bread – a true family favorite!