Zucchini Bread Recipe

Easy Zucchini Bread Recipe

Why You’ll Love Zucchini Bread

• Moist and fluffy: Zucchini bread is naturally moist and fluffy because of the vegetable's high water content.
• Deliciously sweet: Honey, brown sugar, or sugar are used to sweeten zucchini bread, making it a sweet and filling treat.
• Spices: To give zucchini bread a warm, comforting flavor, cinnamon, nutmeg, and vanilla are frequently included.
• Easy to make: With just a few basic ingredients, zucchini bread comes together quickly and easily.
• Versatility: Zucchini bread may be personalized with numerous add-ins like nuts, chocolate chips, or dried fruit. It can be eaten for breakfast, a snack, or a dessert.
• Healthy: Compared to other sweet sweets, zucchini bread is a better choice due to its high fiber, vitamin, and mineral content.

*Have you made pumpkin pie recipe at home?

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Zucchini Bread Recipe

Process	Time
Preparation Time	10 minutes
Cooking Time	55 minutes
Total Time	3 hours
Yield	1loaf

Ingredients 

• 1/2 teaspoon salt

• 1 teaspoon baking powder
  

• 1/2 teaspoon baking soda
  

• 1 and 1/2 teaspoons ground cinnamon
  

• 1/4 teaspoon ground nutmeg
  

• 1/2 cup (100g) granulated sugar

• 2 large eggs, at room temperature

• 2 teaspoons pure vanilla extract
  

• 1 and 3/4 cups (220g) all-purpose flour (spooned & leveled)
  

• 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  

• 1/2 cup (100g) packed light or dark brown sugar
  

• 1/4 cup (60g) unsweetened applesauce (or sour cream or Greek yogurt)
  

• 1 and 1/2 cups (180g) shredded zucchini (no need to blot)

Optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)

Directions

Step 1

Set the oven's temperature to 350°F (177°C). Grease a 9×5-inch loaf pan. See notes for muffins.

Step 2

Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini. Add the dry ingredients to the wet ingredients. Stir gently until combined. Do not over-mix. Fold in any optional add-ins like nuts or chocolate chips. The batter is slightly thick.

Step 3

Spread the batter evenly in the prepared loaf pan. Bake for 55-70 minutes. (I like to cover the bread loosely with aluminium foil to prevent heavy browning on top.) Baking times vary so keep an eye out. The bread is done when a toothpick is inserted into the bread and the toothpick comes out clean. Remove the bread from the oven and set on a wire rack. Cool in pan for 1 hour before removing from pan. 

Step 4

You can slice the bread at this point, but it will still be warm in the centre and the bread may not slice well. For neat slices, For even slices, let the bread cool directly on a wire rack and slice the bread after it cools.

Step 5

Store leftover bread, covered, at room temperature for 3 to 4 days or in the refrigerator for up to 1 week.

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How to Store Zucchini Bread

Here are the steps:

• Allow the bread to finish cooling.
• Cover it tightly with aluminum foil or plastic wrap.
• Keep it in a plastic bag or airtight container.
• You may keep it in the refrigerated for up to a week or at room temperature for up to 3 days.
• The zucchini bread can be frozen if you wish to keep it for a longer period of time. It should be carefully wrapped in aluminum foil or plastic wrap before being put in a freezer-safe bag. It can last up to six months in the freezer.

Some additional tips for storing zucchini bread

• Place the bread in a cool, dry area if you plan to keep it at room temperature.
• Store the bread away from heat sources and from direct sunlight.
• Before keeping the bread, you can rehydrate it if it begins to dry up by putting it in a damp paper towel.

How to Freeze Zucchini Bread

Here are the steps:

• Completely let the zucchini bread to cool.
• Wrap the bread tightly in aluminum foil or plastic wrap.
• The wrapped loaf should be put in a freezer bag that has a tight seal.
• Put the date on the bag and freeze it for up to six months.
• The zucchini bread should be defrosted overnight in the fridge, then allowed to come to room temperature before slicing and serving.

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