Homemade Zucchini Bread

Why Make This Recipe

Homemade Zucchini Bread is a delightful treat that combines moistness and flavor. It’s a fantastic way to use up fresh zucchini, especially during the summer months when zucchinis are abundant. This bread is not only delicious but also easy to make. It’s perfect for breakfast, a snack, or even dessert. Plus, you can customize it by adding nuts or chocolate chips if you like!

How to Make Homemade Zucchini Bread

Ingredients

• 2 cups grated zucchini
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• Optional: 1/2 cup chopped nuts or chocolate chips

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract. Mix well.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. If desired, fold in nuts or chocolate chips.
6. Pour the batter into the prepared loaf pan.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How to Serve Homemade Zucchini Bread

You can serve Zucchini Bread warm or at room temperature. Slice it and enjoy it plain, or spread a bit of butter or cream cheese on top for extra flavor. It makes a lovely snack or a sweet addition to your breakfast table. Pair it with a cup of tea or coffee for a cozy treat!

How to Store Homemade Zucchini Bread

Store the cooled zucchini bread in an airtight container at room temperature for up to three days. If you want it to last longer, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. You can also freeze it for up to three months. Just slice it before freezing for easy servings later!

Tips to Make Homemade Zucchini Bread

1. Make sure to squeeze out excess water from the grated zucchini. This will help keep the bread from becoming too soggy.
2. Feel free to mix in different spices like nutmeg or allspice for a unique flavor.
3. Use freshly grated zucchini for the best taste. If you can, choose medium-sized zucchinis.

Variation

Try adding 1/2 cup of dried fruit like raisins or cranberries for a fun twist. You can also use whole wheat flour instead of all-purpose flour for a heartier texture.

FAQs

1. Can I use frozen zucchini?
Yes! Just thaw and drain the zucchini before using it in the recipe.

2. How do I know when the bread is done?
The bread is done when a toothpick inserted in the center comes out clean.

3. Can I substitute the sugar?
You can use honey or maple syrup in place of sugar, but it may alter the texture slightly. Adjust the flour accordingly to maintain consistency.

Zucchini Bread

A moist and flavorful zucchini bread, perfect for breakfast, snacks, or dessert. Easily customizable with nuts or chocolate chips.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10 slices

Calories 200 kcal

Ingredients

  

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For the bread

• 2 cups grated zucchini Squeeze out excess water
• 1 cup sugar Can be substituted with honey or maple syrup
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour Can substitute with whole wheat flour for a heartier texture
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon Feel free to add other spices like nutmeg
• 1/2 cup chopped nuts or chocolate chips Optional ingredient

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
• In a large bowl, combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract. Mix well.
• In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• If desired, fold in chopped nuts or chocolate chips.
• Pour the batter into the prepared loaf pan.

Baking

• Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store the cooled zucchini bread in an airtight container at room temperature for up to three days, or wrap tightly and refrigerate for up to a week. Freeze for up to three months.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 10g

Keyword Baking, Dessert, Homemade Bread, Snacks, Zucchini Bread

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