Easy Zucchini Bread
Who doesn’t like bread? Savory or sweet, this is a worldwide 🌎 staple. Just the smell when it’s freshly baked coming out of the oven totally entices me! If we focus only on sweet bread, there’s a long list to choose from. Besides the popular Banana Bread, there’s Tsoureki, Stollen, Babka, Challah, Raisin Bread, Maple Bread, Lardy Bread, Saffron Buns, Pan de Muerto, Panettone, Spice Bread, and many more.
There’s another one that at first, doesn’t sound sweet but with other added ingredients, it turns into a delicious bread 🍞 that can be enjoyed for breakfast or as a mid-afternoon snack. I’m referring to my Easy Zucchini Bread!
This is extremely moist and incredibly flavorful! With chocolate, walnuts, hints of cinnamon and allspice plus grated zucchini which is the star of the dish, this recipe surpasses 😍 any of them out there! It takes less than 10 minutes to put the batter together and then bake for 1 hour in the oven.
This recipe is uncomplicated that’s the reason why I call it Easy Zucchini Bread! What you need is a box grater, a whisk, two bowls and a tall 9×5-inch loaf pan. It’s so simple, anybody can make it including the little ones 👧.
Some are afraid to make dessert or sweet treats with zucchini 🥒 because it’s a vegetable. When you think about it, what’s the difference between this veggie and carrots 🥕? Many enjoy Carrot Cake so it’s basically the same thing using zucchini. Please, don’t stop yourself from making it because of the vegetable.
The thing about zucchini is it’s the perfect vehicle for other recipes and the flavor of it won’t come through unless you bake some Zucchini Sticks or make Turkey Zucchini Boats. I like using some in my Zucchini Pork Penne, Zucchini Noodles, Minestrone Soup, Chilled Leek & Fennel Soup, Asian Peanut Chicken Curry, Baked Autumn Veggighetti, Vegetable Tian, Pisto Manchego, and many more. Another plus about this summer squash is it’s a good way to sneak vegetables into your picky eaters diet.
What I like about this recipe is I can swap the ingredients to get a different flavor. I add chocolate chips and walnuts but other times, I use butterscotch and pecans. Once I used blueberries and it was quite nice too 😋! Cranberries and raisins are other possibilities.
To peel or not to peel? Contrary to other squash, the skin of this particular gourd is thin and tender therefore there’s no need to peel it. It contains the highest levels of antioxidants like lutein and zeaxanthin both great for eye 👀 protection, vitamins such as A, B-6, and C, etc., and nutrients. I always leave the skin on for these reasons.
The veggie itself has water and after grating it, there’s no need to blot it because it will create moisture. I use canola oil in the batter as well as my apple sauce 🍎 which helps to cut down on fat although mashed banana 🍌 is another way to go. Both, oil and apple sauce, will add moisture to the bread. Feel free to substitute canola for grapeseed oil or any other flavorless oils.
I like adding ground cinnamon. Another one that goes in the recipe is allspice. It gives just that little “je ne sais quoi” to it. It’s not spicy and adds personality to the bread 🍞. Another alternative is nutmeg or pumpkin pie spice.
To store the bread, cover and leave it on the counter for up to 3 days or in the refrigerator for up to 1 week. It also freezes well for up to 2 months. Make sure to cool the bread completely before wrapping it with cling film and then aluminum foil.
Extremely moist and packed with deliciousness, this Easy Zucchini Bread recipe is perfect for breakfast or an after-school snack! It’s a tasty way to enjoy this gourd and its health benefits 💚. This scrumptious bread is a family favorite and after making it, it will become yours as well… 😉
Bon Appétit! 🍽
Check out these other great sweet bread recipes… 😀
– Scones
– Sticky Buns
– Hot Cross Buns
– Brioche Bread
– Pumpkin Chai Bread
– Pineapple Banana Bread with Coconut & Macadamia
and for even more bread recipes 🍞, click on this link… Recipe Category • Bread & More
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Zucchini Bread
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Ingredients
- 1 tbsp. butter, to grease loaf pan
- 2 1/4 cups unbleached all-purpose flour
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground Himalayan sea salt
- 1/4 tsp. allspice (substitute cardamom, nutmeg, or ginger)
- 2 large room temperature free-range eggs, beaten
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil tips & tricks
- 1/2 cup apple sauce see Recipe
- 1/2 tbsp. pure vanilla extract
- 2 cups grated zucchini
- 1/2 cup toasted walnuts, chopped
- 3/4 cup semi-sweet chocolate chips
Directions
- Preheat oven to 350ºF and grease a 9x5-inch loaf pan; set aside.
- In a large bowl, add flour, baking powder, baking soda, cinnamon, salt and allspice; whisk until mixed.
- In another bowl, whisk eggs and sugars together. Add oil, apple sauce and vanilla extract; whisk until blended. Stir in zucchini.
- Add the dry ingredients to the wet ingredients and gently stir until just combined. Fold in chocolate chips and walnuts.
- Spread batter evenly in the prepared pan and transfer to the preheated oven. Bake for 60 to 70 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
- Let the bread cool in the loaf pan for 45 minutes before transferring to a wire rack to cool completely.
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