Delicious Classic Zucchini Bread
If zucchini is overflowing from your garden, this scrumptious Classic Zucchini Bread is your go-to recipe! Simple to make, nut-free, and spiced with cinnamon, this recipe is perfect for breakfast, brunch, or even a tasty snack. Get ready for each loaf to be absolutely perfect with our tips and video demonstration!
Why You Must Make This Zucchini Bread
- This recipe is a sneaky way to get my family to enjoy zucchini!
- The delightful hint of cinnamon elevates the flavor.
- Zucchini ensures that this loaf remains wonderfully moist and tender.
Even if the husband isn’t a fan of veggies in his bread, that just means more for everyone else in the family! For those new to zucchini cooking, this classic bread is a fantastic introduction.
Ingredient Notes
- Kitchen Staples: All-Purpose Flour, Sugar, Brown Sugar, Salt, Baking Soda, Cinnamon
- Baking Powder: Different from baking soda. Check its expiration date! To ensure it’s still good, add a spoonful to hot water. If it bubbles, it’s ready to use.
- Eggs: Large eggs will work best. For smoother mixing, make sure they’re at room temperature by taking them out of the fridge an hour before you bake.
- Vegetable Oil: A neutral oil like canola is the way to go. Olive oil may overpower the flavor. Oil helps in keeping the bread moist.
- Vanilla Extract: Use pure vanilla extract for the best taste.
- Grated Zucchini: Use a box grater without peeling the zucchini, just cut off the ends. Remove as much moisture as you can by squeezing it over a colander or using cheesecloth.
How to Make Classic Zucchini Bread
Instructions
- Preheat your oven to 325°F (163°C). Grease two 8 x 4-inch loaf pans, line them with parchment paper, then grease the parchment as well.
- In a medium bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.
- In a large mixing bowl, beat together the eggs, vegetable oil, vanilla extract, and both sugars.
- Mix in the dry ingredients, combining until just mixed. Then, gently fold in the zucchini.
- Pour the batter into the prepared loaf pans and bake for 50-60 minutes. Insert a toothpick into the center; if it comes out clean, your loaves are done!
- Cool the loaves in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Expert Tips
Follow these tips for zucchini bread perfection!
- Check Expiry Dates: Ensure that your baking powder is fresh. Old baking powder can keep your bread from rising.
- Allow ingredients, particularly eggs, to reach room temperature to help everything mix smoothly.
- Mix dry ingredients separately before combining them with wet ingredients to ensure even distribution.
- No peeling needed! Just shred your zucchini, and make sure to squeeze out extra moisture.
- Be careful not to over-mix, as this can lead to a dense loaf. A spatula or wooden spoon is perfect for mixing.
- Consider lining the bottom of your pans with parchment paper to make removal easier.
- After baking, cool for about 10 minutes before removing from the pans to achieve the best texture.
- This zucchini bread freezes beautifully; wrap it well and store it in the freezer. Just be sure to thaw it gradually for the best taste!
- At room temperature, your bread should last for around 2-3 days, stored tightly in plastic wrap.
How to Make Chocolate Zucchini Bread
If you’re interested in a chocolaty twist on this classic, consider substituting part of the flour with cocoa powder. Use 2½ cups of flour and add ½ cup of cocoa powder. Avoid Dutch-process cocoa quite as it alters the baking chemistry.
Feel free to include ½ to ¾ cup of chocolate chips, nuts, or dried fruits for added flavor. Adjust according to your preferences!
Frequently Asked Questions
Quick bread rises with baking powder or soda instead of yeast, allowing it to be baked immediately without rise-time. Popular examples include zucchini, banana, and pumpkin bread!
Use a box grater or food processor, trimming the ends of the zucchini before shredding. No need to peel the skin!
This can happen due to undercooking, excessive mixing, expired baking powder, or overfilled loaf pans. Check for doneness frequently!
About five medium zucchinis will yield the needed amount for this recipe. One medium zucchini gives roughly two-thirds of a cup grated.
Yes! Removing extra moisture helps to ensure your batter isn’t too wet, leading to a better texture.
Surprisingly, the taste of zucchini is generally undetectable in the final product. The bread is moist and aromatic, with the cinnamon flavor shining through!
To maintain freshness, wrap in plastic and store at room temperature or refrigerate, especially in humid weather. This bread freezes exceptionally well, just make sure it’s tightly wrapped!
It contains some dietary fiber and vitamins, but due to the sugar, it should not be considered a health food.
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