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Indulge in the delightfully moist and delicious Zucchini Bread! This recipe is a perfect way to use up your garden-fresh zucchinis and create a scrumptious treat for breakfast or snacking. The warm blend of cinnamon and nutmeg infuses the bread with comforting aromas, while the grated zucchini keeps it incredibly moist. The addition of chopped walnuts or pecans adds a delightful crunch to every bite. Simple to make, this recipe yields a moist and fluffy loaf that pairs perfectly with a smear of butter or cream cheese. Enjoy this irresistible zucchini bread with your favourite hot beverage for a cozy and satisfying treat.
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Why You'll Love This Zucchini Bread
- Irresistible Moistness: Fall in love with the incredibly moist texture of this zucchini bread, thanks to the addition of grated zucchini, ensuring a delightful bite in every slice.
- Warm Spice Infusion: Delight your senses with the aromatic blend of cinnamon and nutmeg, elevating the flavors and creating a comforting aroma that fills your kitchen as it bakes.
- Easy and Versatile: Enjoy a hassle-free baking experience with simple ingredients and clear instructions. Customize the recipe by adding chopped walnuts or pecans for a satisfying crunch.
Ingredients Needed
1 1/2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 Teaspoon Vanilla Extract
2 Eggs
1/2 Cup Vegetable Oil
1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar, packed
1 1/2 Cups Grated Zucchini
1/2 Cup Chopped Walnuts ot Pecans
How To Make Zucchini Bread
Preheat your oven to 350°F (175°C). Grease and flour a standard-sized loaf pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
In a large bowl, beat the eggs until they are light and frothy. Add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix well until all the ingredients are combined.
Gradually add the dry ingredients from step 2 to the wet ingredients in the large bowl. Stir until just combined. Do not over-mix.
Gently fold in the grated zucchini and chopped walnuts or pecans (if using). The zucchini will add moisture to the bread and keep it fluffy and moist.
Pour the batter into the prepared loaf pan, spreading it evenly.
Place the pan in the preheated oven and bake for approximately 1 hour, or until a toothpick inserted into the centre of the bread comes out clean. The top of the bread should be golden brown.
Once baked, remove the loaf pan from the oven and let it cool in the pan for about 10 minutes. Then transfer the zucchini bread to a wire rack to cool completely.
Once cooled, slice the zucchini bread into 10 equal slices.
Serve the zucchini bread as is, or you can spread some butter or cream cheese on each slice for added flavour. Enjoy! 🙂
Notes + Tips for Zucchini Bread
- Fresh Zucchini: Ensure the zucchini is grated finely to release its moisture, creating a tender and moist zucchini bread.
- Avoid Over-Mixing: Stir the dry ingredients into the wet mixture just until combined. Over-mixing can result in a dense texture.
- Customization: Experiment with different nuts like almonds or hazelnuts, or try adding raisins or chocolate chips for added texture and flavour.
- Proper Cooling: Let the zucchini bread cool completely before slicing to avoid crumbling and ensure clean cuts.
- Storage: Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for extended freshness.
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Ingredients:
- 1 1/2 Cups All Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg
- 1 Teaspoon Vanilla Extract
- 2 Eggs
- 1/2 Cup Vegetable Oil
- 1/2 Cup Granulated Sugar
- 1/2 Cup Brown Sugar, packed
- 1 1/2 Cups Grated Zucchini
- 1/2 Cup Chopped Walnuts ot Pecans
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a standard-sized loaf pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
- In a large bowl, beat the eggs until they are light and frothy. Add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix well until all the ingredients are combined.
- Gradually add the dry ingredients from step 2 to the wet ingredients in the large bowl. Stir until just combined. Do not over-mix.
- Gently fold in the grated zucchini and chopped walnuts or pecans (if using). The zucchini will add moisture to the bread and keep it fluffy and moist.
- Pour the batter into the prepared loaf pan, spreading it evenly. Place the pan in the preheated oven and bake for approximately 1 hour, or until a toothpick inserted into the centre of the bread comes out clean. The top of the bread should be golden brown.
- Once baked, remove the loaf pan from the oven and let it cool in the pan for about 10 minutes. Then transfer the zucchini bread to a wire rack to cool completely.
- Once cooled, slice the zucchini bread into 10 equal slices. Serve the zucchini bread as is, or you can spread some butter or cream cheese on each slice for added flavour. Enjoy! 🙂
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