‘hood Magazine is an Amazon Associate and earns from qualifying purchases.
As late summer begins, many of us find ourselves in a familiar situation—swimming in zucchinis! Whether you’ve been nurturing your own garden all season or you’re the lucky recipient of a neighbor’s generous harvest, this time of year often brings an abundance of these versatile green beauties. And what better way to use them up than by baking a delicious loaf of zucchini bread?
Zucchini bread is one of those recipes that perfectly captures the essence of late summer. It’s moist, subtly sweet, and spiced just enough to feel like a warm hug in every bite. Plus, it’s an excellent way to sneak some veggies into your day, though with a taste this good, you won’t need to convince anyone to dig in.
Let’s dive into the recipe!
Ingredients:
– 2 cups grated zucchini (about 2 medium zucchinis)
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 cup granulated sugar
– 1/2 cup brown sugar, packed
– 2 large eggs
– 1/2 cup vegetable oil (or melted coconut oil for a healthier option)
– 1 teaspoon vanilla extract
– 1/2 cup chopped walnuts or pecans (optional)
– 1/2 cup chocolate chips (optional)
Instructions:
1. Preheat the oven: To 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
2. Grate the zucchini: If your zucchini is on the larger side, you might want to peel it first to avoid tough skin in the bread. After grating, place the zucchini in a clean kitchen towel and gently squeeze out some of the excess moisture.
Tip: If you are making a lot of Zucchni Bread at one time, using a grater attached to a food processor can be very helpful! If only making a one or two loves, we recommend a standard grater like this one.
3. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Beat the wet ingredients: In another bowl, beat the eggs with both sugars until smooth. Add the oil and vanilla extract, and mix until well combined.
5. Combine the mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix, as this can make the bread tough.
6. Fold in the zucchini and add-ins: Gently fold in the grated zucchini, nuts, and chocolate chips (if using) until evenly distributed throughout the batter.
7. Pour the batter into the loaf pan: Spread it out evenly and smooth the top with a spatula.
8. Bake: Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Cool and serve: Allow the zucchini bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Tips and Variations:
For a healthier twist: Substitute half of the flour with whole wheat flour, and replace the vegetable oil with unsweetened applesauce or mashed banana.
Add a citrusy kick: Stir in the zest of one lemon or orange for a bright, fresh flavor.
Make it extra moist: Add 1/4 cup of Greek yogurt to the wet ingredients for an even softer texture.
Storage:
Zucchini bread can be stored at room temperature in an airtight container for up to 3 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to a week. It also freezes well; simply wrap it in plastic wrap and foil, then place it in a freezer-safe bag. It will keep for up to 3 months in the freezer—just thaw it at room temperature before serving.
Happy Baking!
Whether you’re trying to use up the zucchinis overtaking your garden or you’ve been gifted a few too many by a generous friend, this zucchini bread recipe is the perfect way to make the most of late summer’s bounty. It’s easy to whip up, deliciously comforting, and perfect for breakfast, snack time, or dessert. So go ahead, grab those zucchinis, and get baking!
