Introduction
Zucchini Bread is a beloved quick bread, perfect for breakfast, snacks, or cozy gatherings. Its moist, tender crumb, infused with warm spices and flecked with green zucchini, offers a comforting, wholesome flavor. The loaf’s golden crust, served on a white ceramic platter with a light dusting of powdered sugar, creates a cozy, inviting aesthetic. This recipe delivers classic Zucchini Bread, adaptable for dietary preferences, best served warm or at room temperature with a spread of butter.
Ingredients
For the Zucchini Bread:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed dry
- 1/2 cup chopped walnuts (optional)
For Serving:
- Optional: Powdered sugar for dusting
- Suggested Accompaniments: Butter, cream cheese
- Suggested Pairings: Coffee, tea
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: 9×5-inch loaf pan, box grater
Step-by-Step Process
- Prepare Zucchini: Grate zucchini using a box grater. Place in a clean kitchen towel, squeeze out excess moisture. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth. Stir in grated zucchini.
- Combine: Add dry ingredients to wet, stirring gently until just combined. Fold in walnuts if using. Don’t overmix.
- Bake: Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment. Pour batter into pan, smooth top. Bake 55-65 minutes until a toothpick inserted in the center comes out clean. Cover with foil if the top browns too fast.
- Cool: Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Slice into 12 pieces, arrange on a white ceramic platter, and dust with powdered sugar. Serve warm or at room temperature with butter, coffee.
Tips for Better Zucchini Bread
- Squeeze zucchini thoroughly to prevent soggy bread.
- Don’t overmix batter to keep bread tender.
- Use fresh baking soda, powder for proper rise.
- Check doneness with a toothpick; avoid overbaking.
- Toast walnuts (5 min at 350°F) for a richer flavor if using.
- Line the pan with parchment for easy removal.
- Cool fully before slicing for clean cuts.
- Enhance aesthetic: Dust sugar lightly, arrange slices fanned out on a platter for a cozy look.
Variations and Customization
- Vegan Zucchini Bread: Replace eggs with 1/4 cup applesauce per egg, and use plant-based oil.
- Gluten-Free Zucchini Bread: Use 1:1 gluten-free flour blend.
- Chocolate Chip Zucchini Bread: Add 3/4 cup chocolate chips, omit nuts.
- Lemon Zucchini Bread: Add 1 tbsp lemon zest, 2 tbsp lemon juice, omit nutmeg.
- Spiced Zucchini Bread: Add 1/4 tsp ground cloves, 1/4 tsp ginger.
- Nut-Free Zucchini Bread: Omit walnuts, add 1/2 cup raisins or dried cranberries.
- Whole Wheat Zucchini Bread: Replace half the flour with whole wheat flour.
- Mini Zucchini Breads: Divide batter into 4 mini loaf pans, bake 35-40 minutes.
Storage and Serving Tips
- Store in an airtight container at room temperature for 3 days, fridge for 5 days.
- Reheat slices in a 300°F oven for 5 minutes or microwave for 10 seconds.
- Freeze loaf or slices, wrapped, 3 months; thaw at room temperature.
- Serve warm or at room temperature; cold bread is denser.
- Use leftovers as French toast or crumble into yogurt.
- Don’t leave at room temperature for over 2 hours.
- Pair with light drinks like tea to balance sweetness.
- Presented on a white ceramic platter with sugar dusting for charm.
Nutritional Information
Based on 12 servings (1 slice each, without nuts):
- Calories: 230 kcal
- Total Fat: 10g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 200mg
- Total Carbohydrates: 34g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 3g
- Vitamin A: 4% Daily Value
- Vitamin C: 6% Daily Value
- Calcium: 4% Daily Value
- Iron: 6% Daily Value
Note: Values vary by brand. Moderate in sugar, fat; try vegan, gluten-free versions. Pair with fruit for balance.
Conclusion
This Zucchini Bread recipe offers a moist, spiced delight, perfect for any occasion, turning simple ingredients into a classic. Its easy preparation and cozy presentation make it a favorite. The tender crumb and warm flavors, with delicate garnishes, delight every time. It’s sure to be a cherished recipe, loved for its wholesome appeal.
Zucchini Bread Recipe: Moist and Spiced
Moist zucchini bread with warm spices.
Ingredients
- 2 cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 2 eggs
- 1 cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 tsp vanilla
- 1 ½ cups grated zucchini
- ½ cup walnuts optional
- Optional: Powdered sugar
- Suggested Pairings: Butter coffee
Instructions
- Grate zucchini, squeeze dry.
- Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Whisk eggs, sugars, oil, and vanilla; stir in zucchini.
- Combine wet and dry ingredients; fold in nuts.
- Preheat oven to 350°F. Pour into greased 9x5-inch pan; bake 55-65 min.
- Cool 10 min in pan, then rack. Dust with sugar; serve with butter, coffee.
Notes
- Squeeze zucchini for the best texture.
- Store at room temperature for 3 days, freeze for 3 months.
- Try a chocolate chip variation.
- Pair with tea.
