Hey everyone, Austin Carter here from Beyond the Bayou Blog. Today, I’m sharing my favorite Zucchini Bread recipe with you all. This treat has become a staple in my kitchen, especially during summer when zucchinis are plentiful.
I first stumbled upon this recipe during a particularly abundant zucchini harvest in my backyard garden a few years ago. I had so many zucchinis I didn’t know what to do with them all! That’s when my neighbor suggested I try making zucchini bread. I was skeptical at first – vegetables in a sweet bread? But boy, was I in for a surprise.
The first loaf I made was a hit with my family, and I’ve been perfecting the recipe ever since. It’s moist, flavorful, and a great way to sneak some veggies into a tasty treat. Plus, it’s super easy to make, even if you’re not an expert baker.
So, let’s dive into this simple, delicious recipe that turned my zucchini overload into a beloved family favorite! Wanna try more such zucchini recipes? Give a try to Chocolate Zucchini Cake or Fried Zucchini Chips.
Why You Will Love This Recipe?
- Batter is ready in under 5 minutes.
- Very moist and packed with flavor.
- Includes hidden veggies.
- Can be doubled effortlessly.
- Perfect for adding chocolate chips, nuts, or blueberries.
- Ideal for making muffins; also try heartier zucchini muffins for a less sweet option.
- Freezes exceptionally well.
Zucchini Bread Recipe
Equipment
- Two 8×4-inch pans
- Large mixing bowls
- Electric mixer
- Wire rack
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 ¼ cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
Instructions
- Preheat oven to 325°F (165°C) and prepare pans by greasing and flouring them.
- Sift together flour, salt, baking powder, baking soda, and cinnamon in a large bowl.
- In a separate bowl, beat eggs, oil, sugar, and vanilla until combined.
- Add flour mixture to the egg mixture and beat well.
- Stir in grated zucchini and chopped walnuts until combined.
- Pour batter into prepared pans and bake for 40-60 minutes until a toothpick comes out clean.
- Cool in pans on a wire rack for 20 minutes, then invert onto the rack to cool completely.
Nutrition
Tips for Perfect Zucchini Bread!
- Avoid Overmixing: Stir the dry ingredients into the wet ingredients only until they are just combined. Overmixing can lead to dense loaves, and we want them to be light and tender.
- Allow Cooling Time: While it’s tempting to slice into the bread right away, let it cool for an hour after baking. This cooling period enhances moisture and deepens the flavors of the spices and vanilla.
- Try Different Squashes: Don’t limit yourself to green zucchini; other summer squashes like yellow zucchini, striped zucchini, or yellow squash work well too. They all contribute to a moist and flavorful bread.
Variations You Must Try!
- Add Nuts: Incorporate chopped walnuts or pecans into the batter for added crunch and flavor.
- Experiment with Spices: Substitute cinnamon with pumpkin pie spice or include a pinch of nutmeg for a different flavor profile.
- Include Dried Fruits: Enhance the bread with dried cranberries or raisins for a delightful burst of sweetness.
- Try Chocolate Chips: Replace walnuts with chocolate chips or mini chocolate chips for a decadent twist.
- Citrus Burst: Incorporate zest from 3 limes, 2 oranges, and 3 lemons into the batter. For a twist, try almond extract instead of vanilla extract.
- Basil and Lemon Twist: Mix in 1/3 cup of chopped fresh basil and zest from two lemons into the wet ingredients. Italian or lemon basil both work well.
- Zucchini Oat Bread: While I haven’t tested this yet, here’s an idea for adventurous bakers. Substitute 1/3 cup of flour with old-fashioned oats for a heartier texture.
