Ingredients:
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 2 cups (about 250g) grated zucchini (about 2 medium zucchinis)
- 1/2 cup (60g) chopped nuts (walnuts or pecans), optional
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
- In another mixing bowl, beat the eggs lightly. Add the granulated sugar, vegetable oil, and vanilla extract, and mix until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Fold in the grated zucchini and chopped nuts (if using) until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove the zucchini bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice the zucchini bread and serve. Enjoy it warm or at room temperature with a pat of butter or cream cheese, if desired.
- This zucchini bread is moist, flavorful, and perfect for using up surplus zucchini from your garden. It’s a beloved classic that’s great for breakfast, brunch, or as a snack any time of day!
FAQs:
1. Do I need to peel the zucchini before grating it for the bread?
Answer: No, you do not need to peel the zucchini before grating it. The skin of the zucchini is thin and soft, and it adds both nutrients and a bit of color to the bread. Just wash the zucchini thoroughly, trim the ends, and grate it with the skin on.
2. How do I prevent the zucchini bread from becoming too moist or soggy?
Answer: To prevent the zucchini bread from becoming too moist, you can lightly squeeze the grated zucchini to remove excess moisture before adding it to the batter. Place the grated zucchini in a clean kitchen towel or paper towels and gently squeeze out some of the water. Additionally, make sure to measure the zucchini properly and not to add too much to the batter.
3. Can I make zucchini bread with whole wheat flour instead of all-purpose flour?
Answer: Yes, you can substitute whole wheat flour for all-purpose flour in zucchini bread. However, using whole wheat flour will result in a denser and slightly nuttier bread. To maintain a lighter texture, you can use half whole wheat flour and half all-purpose flour. You might also need to increase the liquid slightly, as whole wheat flour absorbs more moisture.
4. Can I add nuts or other mix-ins to the zucchini bread?
Answer: Absolutely, you can add nuts, such as walnuts or pecans, as well as other mix-ins like chocolate chips, raisins, or dried cranberries to zucchini bread. Fold in the mix-ins after the batter is fully combined. Typically, about 1/2 to 1 cup of mix-ins is a good amount, but you can adjust based on your preference.
5. How should I store zucchini bread to keep it fresh?
Answer: To keep zucchini bread fresh, let it cool completely after baking. Once cooled, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. If freezing, wrap the bread in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Thaw frozen zucchini bread at room temperature before serving.