Zucchini Bread (Higher than Ever!)


This is a family favorite recipe for homemade zucchini bread. One slice and you’ll taste why! It’s made with brown sugar, pure vanilla extract, cozy cinnamon spice, and summer’s favorite vegetable. See my recipe note for turning this batter into zucchini muffins.

Comes from An Award-Winning Zucchini Bread Recipe

This zucchini bread recipe is very slightly adapted from an award-winning family recipe. My husband grew up making this zucchini bread with his family, who entered it into the Maryland State Fair. And guess what? IT WON. You know a recipe is good if it’s winning state awards, right?

Now slightly scaled up to yield a taller 9×5 inch loaf (more zucchini, 1 extra egg, and a touch of applesauce for moisture), the quick bread is better than ever and ready to place 1st in your own kitchens too!

Here’s Why You’ll Love It:

  • Batter comes together in less than 5 minutes
  • Extra moist and flavorful
  • Sneaks in veggies
  • Can easily be doubled
  • Welcomes add-ins like chocolate chips, nuts, or blueberries
  • Makes great muffins (see below)
  • Freezes beautifully

A beginner baker can easily master this quick bread and it’s a wonderful recipe if you have eager young bakers ready to help!

3 zucchini bread slices on blue floral plate

Why Bake with Zucchini?

Zucchini is one of my favorite ingredients for baking and I have a lot of published recipes using this summer vegetable. We use an entire zucchini in my healthier greek yogurt zucchini bread and also you’ll discover a whopping 3 cups of it in my chocolate zucchini cake (you possibly can’t style it!).

It sounds odd to bake with a vegetable, however right here’s why it’s best to use it in your baking:

  1. There are solely so many zucchini aspect dishes to make ( you, zucchini fritters). Zucchini is considerable in the summertime months, and it’s enjoyable to include this vegetable when baking, too.
  2. Zucchini provides flavorless moisture. We’re speaking pure moisture with zero savory vegetable taste. I don’t suppose I’d bake a cake with a inexperienced vegetable if I might style it. You bake carrot cake, proper? It’s scrumptious, proper? Effectively zucchini is even higher! It’s actually a magical ingredient in your baked items and this contains zucchini oatmeal chocolate chip cookies, too!

Seize These Substances

One new addition is the applesauce. This, together with the oil, retains the bread moist. You need to use bitter cream, Greek yogurt, or mashed banana as a replacement if wanted. All you’re doing is whisking the dry and moist components collectively individually, after which combining every little thing.

image showing ingredients including bowl of flour, baking powder, and baking soda plus eggs, oil, and zucchini

Success Tip: Shredding Zucchini

As we speak’s zucchini bread comes collectively in simply 5 minutes with easy kitchen instruments together with a pair bowls, a whisk, and a 9×5 inch loaf pan. You additionally want a grater to shred the zucchini. When you’re in search of suggestions, I personal and love this box grater as a result of it’s straightforward to make use of, grates rapidly, and has held up nicely with common use.

  • How a lot zucchini do I would like? Zucchini can fluctuate in dimension, however 2 medium zucchinis are a lot for this recipe. You want 1 and 1/2 cups shredded, which is about 165g.
  • Do I must peel the zucchini first? You’ll be able to should you’d like, however I by no means do. There’s no style or texture variance both manner, however you’ll undoubtedly have extra flecks of inexperienced all through the loaf should you preserve the peel on. Fairly!

You do not want to blot the zucchini dry earlier than utilizing within the batter. (You need that moisture!)

shredded zucchini with box grater

Count on a thick batter:

zucchini bread batter in glass bowl and in loaf pan
baked zucchini bread in 9x5 inch metal loaf pan

What Does This Zucchini Bread Style Like?

Zucchini is sort of a chameleon and takes on the flavour of no matter’s close by. Have you ever ever tried this peanut chicken zucchini noodles dish? The zucchini is mainly a car for the delectable savory peanut sauce.

As we speak’s zucchini bread contains cinnamon, nutmeg, vanilla, and brown sugar so anticipate plenty of cozy, comforting, candy flavors. By way of texture, it’s not fairly as dense as banana bread however not as gentle as white cake both. It’s delicate and moist and really jogs my memory of apple cinnamon bread, which is a favourite through the fall months.

And let’s not neglect non-obligatory add-ins like chocolate chips, chopped nuts, raisins, and even blueberries. Some readers have turned it into dessert with vanilla icing or cream cheese frosting (I’d halve the cream cheese frosting recipe). Actually, this fast bread welcomes a bounty of tasty extras!

sliced loaf of chocolate chip zucchini bread

Can I Cut back the Sugar or Oil in Zucchini Bread?

One widespread query my group and I obtain is about decreasing the sugar and/or oil in fast bread recipes, together with this one. You’ll be able to completely barely cut back both or each, however perceive that sugar and oil assist produce a moist, tender loaf and the outcomes could also be disappointing. For the oil, be happy to swap *some* for extra applesauce. Or for a more healthy possibility with none refined sugar, you might take pleasure in this Greek yogurt zucchini bread as an alternative!

Print

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Description

This zucchini bread recipe yields 1 9×5 inch loaf. With brown sugar, cinnamon, nutmeg, vanilla, and a bit of applesauce for added moisture, the fast bread is flavorful, moist, and an effective way to make use of summer time’s favourite vegetable!



  1. Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan. See notes for muffins.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg collectively in a big bowl till completely mixed. Put aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla collectively till mixed. Whisk within the zucchini. Pour the moist components into the dry components. Gently whisk till *simply* mixed; don’t overmix. Fold in any non-obligatory add-ins like chocolate chips or nuts. Batter is barely thick.
  3. Unfold the batter evenly into ready loaf pan. Bake for 55-70 minutes. (I wish to loosely cowl the bread with aluminum foil midway by to stop heavy browning on high.) Baking instances fluctuate so regulate yours. The bread is completed when a toothpick inserted within the heart comes out *principally* clear with zero uncooked batter. Take away the bread from the oven and set on a wire rack. Enable to chill utterly earlier than slicing.
  4. Cowl and retailer leftover bread at room temperature for as much as 3-4 days or within the fridge for as much as 1 week.


Notes

  1. Make Forward Directions: Make the bread forward of time by freezing it. Bake it, cool it, wrap it up in aluminum foil and freeze the loaf as a complete. Enable to thaw in a single day within the fridge and convey to room temperature earlier than slicing and serving. Freezes nicely as much as 3 months.
  2. Particular Instruments (affiliate hyperlinks): Box Grater, Glass Mixing Bowls, Loaf Pan
  3. Replace in 2022: Primarily based on reader suggestions and some disappointing loaves in my very own kitchen not too long ago, I revised 2 components in Might 2022 (egg & zucchini) so the batter yields extra for a taller loaf and there’s extra moisture. I additionally added 1/4 cup of applesauce for added moisture, as you possibly can see within the recipe. Rave evaluations from style testers. The unique recipe used 1 egg and 1 cup of zucchini with no applesauce.
  4. Can I cut back the sugar or oil? You’ll be able to completely barely cut back both or each, however perceive that sugar and oil assist produce a moist, tender loaf and the outcomes could also be disappointing. For the oil, be happy to swap *some* for extra applesauce. Or for a more healthy possibility with none refined sugar, you might take pleasure in this Greek yogurt zucchini bread as an alternative.
  5. Muffins: Grease a 12-count muffin pan or line with liners. Put together batter in step 2. Spoon the batter evenly into every liner, filling every all the best way to the highest. Bake the muffins for five minutes at 425°F (218°C) then, retaining the muffins within the oven, cut back the oven temperature to 350°F (177°C). Bake for a further 13-16 minutes or till a toothpick inserted within the heart comes out clear. The whole time these muffins take within the oven is about 18-21 minutes, give or take. Enable the muffins to chill for five minutes within the muffin pan, then switch to a wire rack to proceed cooling. Yields 1 dozen.

slices of zucchini bread on a teal plate



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