Are you looking for a delicious and easy way to use up those extra zucchini from your garden or the farmer's market? Look no further! This zucchini bread recipe is a family favorite, moist, and bursting with flavor. It's the perfect quick dinner addition or a delightful treat for any occasion. Whether you're a seasoned baker or just starting your homemade cooking journey, this recipe is simple enough for beginners and delicious enough to impress even the most experienced palates. Get ready to enjoy the best zucchini bread you've ever tasted!
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini)
- 1 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This simple step ensures your zucchini bread releases easily.
- Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Thoroughly combining the dry ingredients prevents pockets of baking soda from creating an unpleasant taste.
- Wet Ingredients: In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined.
- 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.
- Add Zucchini & Nuts: Gently fold in the grated zucchini and nuts (if using).
- 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. Keep an eye on it after 50 minutes, as oven temperatures can vary.
- Cool & Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This allows the bread to set and prevents it from crumbling.
Tips for the Best Zucchini Bread:
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough bread. Mix just until the ingredients are combined.
- Use fresh zucchini: Fresh zucchini is best for this recipe. Make sure to squeeze out any excess moisture from the grated zucchini before adding it to the batter. This step helps prevent a soggy loaf.
- Adjust spices to your liking: Feel free to adjust the amount of cinnamon, nutmeg, and cloves to your preference.
- Add chocolate chips: For a decadent twist, add 1 cup of chocolate chips to the batter.
Variations:
- Lemon Zucchini Bread: Add the zest and juice of one lemon to the batter.
- Spiced Zucchini Bread: Add 1 teaspoon of ginger and 1/2 teaspoon of allspice to the batter.
- Cream Cheese Frosting: Top the cooled bread with a delicious cream cheese frosting for an extra special treat.
Nutritional Information (per slice, approximate):
Calories: Around 250 Fat: Around 10g Carbohydrates: Around 35g Protein: Around 4g
This recipe is a great way to incorporate healthy ingredients into a delicious and satisfying dessert or snack. It's perfect for breakfast, brunch, or an afternoon treat. Enjoy this easy recipe and the delightful results! Let me know in the comments how your zucchini bread turned out! Happy baking!