Hey there, fellow food lovers! Today, I’m so excited to share with you my favorite zucchini bread recipe. You know, this dish has been a staple in my kitchen for years, bringing joy not just to me but to everyone who’s lucky enough to get a slice. I can still remember the first time I baked a loaf with my grandma, her kitchen filled with the sweet, warm aroma of cinnamon and vanilla, the sunlight streaming in through the window. Those memories are why I love zucchini bread so much—it’s not just a treat; it’s a hug in loaf form!

If you’re like me and you’re always looking for ways to use up those summer zucchinis, you’re in for a real treat. This zucchini bread is moist, fluffy, and perfectly spiced, making it an ideal snack or breakfast option. Plus, it’s so super easy to whip up, even on the busiest days!

Why You’ll Love This Recipe

• Simple and quick to make, perfect for busy weeknights!
• Utilizes fresh produce, making it a great way to use up zucchinis!
• Comforting, sweet flavors that remind you of home.
• Budget-friendly, using pantry staples and whatever you have on hand!
• Not too sweet, so you can enjoy it any time of day!

Ingredients

Let’s gather the essentials for this deliciousness. Here’s what you’ll need:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg (optional, but adds a lovely warmth)
• 3/4 cup chopped walnuts or pecans (optional, for that delightful crunch)
• 1/2 cup raisins or chocolate chips (totally your call!)

Pro tip: For an extra flavor boost, squeeze out excess moisture from the zucchini using a clean kitchen towel before adding it to the batter. It helps keep the bread from getting too soggy!

Step-by-Step Instructions

Ready to get baking? Let’s dive right in!

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. You can also line it with parchment paper for easy removal later.
2. Mix the Wet Ingredients: In a large bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until everything is well blended and smooth.
3. Sift the Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg if you’re using it. This helps ensure even distribution of the leavening agents.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently. Be careful not to overmix! A few lumps are okay—overmixing can lead to a dense loaf, and we want it light and fluffy.
5. Add Extras: If you’re adding nuts, raisins, or chocolate chips, gently fold them in until just incorporated.
6. Pour into the Pan: Scrape the batter into your greased loaf pan, smoothing the top with a spatula. You can add a sprinkle of extra cinnamon on top for a touch of flavor!
7. Bake Away: Bake in your preheated oven for about 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean, maybe with a few moist crumbs—just perfection!
8. Cool: Let it cool in the pan for about 10 minutes, then transfer the loaf to a wire rack to cool completely. The smell will drive you absolutely wild!

Pro Tips & Variations

This zucchini bread is super flexible—feel free to get creative!

• Spices: Want to mix things up? Try adding a pinch of ground ginger or cloves for a warm twist.
• Toppings: Slather on some cream cheese frosting for a decadent treat or enjoy it plain with a pat of butter.
• Diet swaps: For a healthier version, swap half of the all-purpose flour for whole wheat flour or include some oats for added texture and nutrition.
• Gluten-free: You can use a 1:1 gluten-free flour blend to make this recipe gluten-free, and it works just as wonderfully!

Serving Suggestions

Ah, serving zucchini bread is one of the best parts! Slice into this beauty and serve it warm with a pat of butter, or drizzle it with honey for a little extra sweetness. It’s perfect alongside a steaming cup of coffee or tea, making it the ideal breakfast treat or afternoon snack. If you’re feeling especially indulgent, a scoop of vanilla ice cream on the side never hurt anyone either!

It also makes a great gift to share with family and friends. Just pop it in a cute loaf box, tie it with a pretty ribbon, and voilà—instant happiness delivered! People will rave about your thoughtfulness.

Storage Tips

Want to savor this zucchini bread a little longer? Here are my tips to store it perfectly:

• Room Temperature: If you plan to consume it within a few days, store it at room temperature in an airtight container or wrapped in plastic wrap. It’ll stay fresh and delicious for 3-4 days.
• Refrigeration: For longer storage, you can refrigerate it—but keep in mind it might lose a little of its lovely moisture. Just wrap it well to keep it cozy!
• Freezing: To freeze, allow the bread to cool completely, then wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It’ll keep for up to 3 months. When you’re ready to enjoy, let it thaw in the fridge overnight or bring it to room temperature on the counter.
• Reheating: You can slice off a piece and pop it in the microwave for a few seconds if you want it warm, or heat it in the toaster oven for a lovely crunchy exterior.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash will work just as well. It has a similar texture and flavor profile, so feel free to swap it in.

What if I don’t like nuts?

No worries at all! You can simply omit the nuts, or substitute them with chocolate chips or dried fruit. It’s all about what you enjoy!

How can I tell when my zucchini bread is done baking?

The best way is to insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. If there’s wet batter on it, give it a few more minutes in the oven.

Can I make mini loaves with this recipe?

Yes, you can! Just adjust the baking time. Mini loaves typically take about 20-25 minutes, so keep an eye on them!

Is it necessary to peel the zucchini?

Nope! The skin of the zucchini adds extra nutrients and color. Just give it a good wash before grating.

Can I add other spices?

Definitely! Feel free to experiment with spices like cardamom or even a bit of pumpkin spice for a lovely seasonal twist.

Conclusion

And there you have it—my tried and true zucchini bread recipe that’s sure to become a favorite in your home, just as it is in mine. I can’t wait for you to try it and experience that beautiful comfort with every slice. If you give it a go, let me know how it turns out! Share your thoughts, and feel free to add your own creative twists! Happy baking, my friends! ❤️

Irresistible Zucchini Bread Recipe Tried True Delicious

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• Author: antaki
• Total Time: 75 minutes
• Yield: 1 loaf 1x

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Description

Discover my fav zucchini bread recipe thats tried and true Enjoy a delicious blend of flavors with this easytomake treat Perfect for any occasion

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Ingredients

Scale 1x2x3x

2 cups of grated zucchini (about 2 medium zucchinis)

1 cup of granulated sugar

1/2 cup of brown sugar, packed

1/2 cup of vegetable oil (or melted coconut oil)

2 large eggs

2 teaspoons of vanilla extract

2 cups of all-purpose flour

1 teaspoon of baking powder

1 teaspoon of baking soda

1 teaspoon of ground cinnamon

1/2 teaspoon of salt

1/4 teaspoon of nutmeg (optional)

3/4 cup of chopped walnuts or pecans (optional)

1/2 cup of raisins or chocolate chips

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a large bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.

In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg.

Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated.

If adding nuts, raisins, or chocolate chips, fold them in gently.

Pour the batter into the greased loaf pan, smoothing the top.

Bake in the oven for about 50-60 minutes, until a toothpick comes out clean.

Let it cool in the pan for about 10 minutes, then transfer to a wire rack.

Notes

A delicious and comforting zucchini bread that is moist, fluffy, and perfectly spiced, making it an ideal snack or breakfast option.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Snack
• Cuisine: American

Nutrition

• Serving Size: 1 loaf
• Calories: 200
• Sugar: 15g
• Fat: 8g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g

Keywords: zucchini bread, recipe, baking, dessert, snack