Are you craving a moist, delicious zucchini bread but want to avoid eggs? This recipe is perfect for you! This eggless zucchini bread is surprisingly easy to make, incredibly flavorful, and a fantastic way to use up those extra zucchini from your garden. It's a healthy and satisfying treat that's perfect for breakfast, brunch, or an afternoon snack. This recipe offers a simple, quick dinner idea, making homemade cooking accessible to everyone. Get ready to enjoy this delicious dish!
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 2 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup water
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.
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Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Thoroughly combining the dry ingredients prevents clumps in your final product.
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Wet Ingredients: In a separate bowl, combine the sugar, oil, vanilla extract, and water. Mix well until the sugar is dissolved.
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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 lead to a tough bread.
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Add Zucchini & Nuts: Gently fold in the grated zucchini and nuts (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 & Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for the Best Eggless Zucchini Bread:
- Fresh Zucchini: Using fresh, well-drained zucchini is key to a moist bread. Make sure to squeeze out any excess moisture after grating.
- Don't Overmix: Overmixing develops gluten, leading to a tough bread. Mix until just combined.
- Toothpick Test: Use the toothpick test to ensure your bread is fully baked. If it comes out with wet batter, bake for a few more minutes.
- Variations: Feel free to experiment with different nuts, spices, or add-ins like chocolate chips or dried cranberries.
Variations:
- Spiced Zucchini Bread: Add a teaspoon of ginger and a pinch of cardamom for a warm, spiced flavor.
- Chocolate Chip Zucchini Bread: Stir in 1 cup of chocolate chips along with the zucchini.
- Lemon Zucchini Bread: Add the zest and juice of one lemon to the wet ingredients for a zesty twist.
Nutritional Information (per slice, approximate):
- Calories: Around 250-300
- Fat: 10-15g
- Carbohydrates: 35-40g
- Protein: 3-5g
This easy recipe is a perfect addition to your collection of healthy meals and quick dinner ideas. Enjoy this delicious homemade treat! It's a great way to use up garden zucchini and enjoy a truly satisfying and flavorful bread. This simple recipe makes even beginner cooks feel confident and empowered. We hope you enjoy this easy, eggless zucchini bread recipe!