Zucchini Bread
Zucchini bread is a delightful treat that combines moist, tender texture with a hint of sweetness. Perfect for breakfast or an afternoon snack, this versatile bread is simple to prepare and can be customized with nuts or chocolate chips.
Ingredients
For the Base
- 2 cups grated zucchini You can use yellow squash as a substitute.
- 1 cup sugar Feel free to substitute half with honey or maple syrup.
- 1/2 cup vegetable oil Coconut oil can be used for added flavor.
- 2 large eggs You can substitute these with flaxseed meal or applesauce.
- 1 teaspoon vanilla extract
For the Dry Mixture
- 2 cups all-purpose flour Whole wheat flour can replace all-purpose flour.
- 1 teaspoon baking powder Use fresh for the best rise.
- 1/2 teaspoon baking soda Use fresh for the best rise.
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon Can add nutmeg for different flavor.
Optional Add-ins
- 1/2 cup chopped nuts Optional, for texture.
- 1/2 cup chocolate chips Optional, for sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it lightly.
- In a large bowl, mix the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry mixture to the wet mixture. Mix until just combined to avoid overmixing.
- If desired, fold in the chopped nuts and chocolate chips.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Make sure the zucchini is well-drained if it’s particularly watery. Store leftovers in an airtight container to maintain moisture. Consider glazing the finished loaf with a simple powdered sugar glaze for extra sweetness.