Introduction
Zucchini Bread is the quintessential summer quick bread, a brilliant solution for managing the inevitable bounty of zucchini from the garden. Far from tasting like a vegetable dish, this bread is incredibly moist, tender, and perfectly spiced with cinnamon and nutmeg. Originating from the American tradition of quick breads (which use baking soda/powder instead of yeast), it’s a comforting, easy-to-make treat that is delicious for breakfast, dessert, or a mid-afternoon snack. The secret to its remarkable texture lies in the moisture released by the shredded zucchini during baking.
Ingredients
- All-Purpose Flour: 2 cups (250 g)
- Granulated Sugar: 1 3/4 cups (350 g)
- Baking Soda: 1 teaspoon (5 g)
- Baking Powder: 1/2 teaspoon (2.5 g)
- Ground Cinnamon: 2 teaspoons (10 g)
- Ground Nutmeg: 1/2 teaspoon (2.5 g)
- Salt: 1/2 teaspoon (2.5 g)
- Large Eggs: 3
- Vegetable Oil (or melted coconut oil): 1/2 cup (120 ml)
- Vanilla Extract: 1 teaspoon (5 ml)
- Shredded Zucchini (packed, lightly squeezed): 2 cups (400 g)
- Chopped Walnuts or Pecans (optional): 1/2 cup (60 g)
Step-by-step Preparation
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch (23×13 cm) loaf pan, or line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisking ensures that the leavening agents and spices are evenly distributed.
- Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, vegetable oil, and vanilla extract until well combined and slightly frothy.
- Incorporate Zucchini: Add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix. Gently fold in the shredded zucchini and any optional nuts.
Tip: For the best texture, lightly squeeze the shredded zucchini with a paper towel or clean kitchen cloth before adding it to the batter. This prevents the bread from becoming overly dense.
- Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 65 minutes.
Tip: To check for doneness, insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs attached.
- Cooling: Allow the bread to cool in the pan for 10 to 15 minutes before carefully turning it out onto a wire rack to cool completely. Slicing the bread while warm can cause it to crumble.
Nutritional Information
While Zucchini Bread is typically considered a dessert or sweet snack, the addition of fresh zucchini contributes beneficial fiber and moisture. Based on 12 servings per loaf, one slice generally contains between 250-300 calories, depending on the sugar and oil content. Zucchini itself is a source of Vitamin A, Vitamin C, and manganese, offering a slight nutritional boost often missing in traditional quick breads.
Storage
Once completely cooled, Zucchini Bread stores very well. Wrap the loaf tightly in plastic wrap or aluminum foil. It can be kept at room temperature for up to 3 days, or refrigerated for up to one week. For longer storage, slice the cooled loaf, wrap the slices individually, and place them in a freezer-safe bag. It will keep in the freezer for up to 3 months. Thaw slices overnight or briefly microwave them for a quick, warm treat.
Conclusion
This Zucchini Bread is perfect served warm with a simple spread of softened butter or cream cheese. For a decadent finish, consider whisking together powdered sugar and a splash of milk for a quick drizzle glaze. If you want to customize your loaf, try adding 1/2 cup of mini chocolate