One of my fondest memories associated with this recipe is from a trip I took to a small farm in the countryside with my close friends. We spent the day picking fresh vegetables, and by the end, we had more zucchini than we knew what to do with. That night, we decided to bake zucchini bread, and the aroma that filled the farmhouse kitchen was heavenly. We laughed, shared stories, and enjoyed warm slices of this delicious bread with a cup of tea. It was one of those simple, perfect moments that I cherish to this day.
Over the years, I’ve made a few tweaks to the original recipe to make it my own. I like to add a touch more cinnamon for an extra kick of warmth, and sometimes I throw in a handful of chocolate chips for a sweet surprise. This bread is so versatile – it’s perfect for breakfast, an afternoon snack, or even dessert. Trust me, once you try it, you’ll be hooked. So, gather your ingredients, and let’s bake the best zucchini bread you’ve ever had!
How to Make Zucchini Bread
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon vanilla extract
- ¾ cup vegetable oil
- 2 cups grated zucchini
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 ½ cups sugar
- 3 large eggs
- 1 ½ cups chopped walnuts
Directions:
Preheat your oven to 350˚F and line two 8×4 loaf pans with parchment paper.
In a medium bowl, combine flour, baking soda, cinnamon, sugar, and salt. Set this mixture aside.
In a large bowl, beat the eggs. Add in grated zucchini, vegetable oil, and vanilla extract, mixing until everything is well combined.
Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined. Fold in the chopped walnuts.
Divide the batter evenly between the two prepared loaf pans. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaves to cool in the pans for about 5 minutes, then transfer them to a wire rack to cool completely.
FAQs:
Can I use whole wheat flour instead of all-purpose flour in zucchini bread?
Yes, you can substitute whole wheat flour for all-purpose flour in zucchini bread. However, since whole wheat flour can make the bread denser, it is advisable to use a mix of half whole wheat and half all-purpose flour for a better texture. In addition, you might need to add a little extra moisture, such as an additional tablespoon of oil or a splash of milk.
How do I properly prepare zucchini for zucchini bread?
To prepare zucchini for zucchini bread, first wash the zucchini thoroughly. Next, trim off the ends and grate the zucchini using a box grater or a food processor. You do not need to peel the zucchini, as the skin adds extra nutrients and texture to the bread. After grating, if the zucchini seems too watery, lightly squeeze it with a paper towel to remove excess moisture.
Can I freeze zucchini bread, and if so, how?
Yes, zucchini bread can be frozen to enjoy later. First, let the bread cool completely after baking. Then, wrap each loaf tightly in plastic wrap or aluminum foil, and place it in a freezer-safe bag or container. Zucchini bread can be frozen for up to 3 months. To thaw, leave it at room temperature for several hours or overnight in the refrigerator. For a freshly baked taste, you can warm it in the oven for a few minutes before serving.
What can I substitute for walnuts in zucchini bread?
If you prefer not to use walnuts or have a nut allergy, there are several alternatives you can try. Chopped pecans, almonds, or sunflower seeds work well as substitutes. Additionally, you can use chocolate chips or dried fruits like raisins or cranberries to add a different flavor and texture to your zucchini bread.
How can I tell when zucchini bread is done baking?
To determine if zucchini bread is done baking, insert a toothpick or a cake tester into the center of the loaf. If it comes out clean or with only a few moist crumbs attached, the bread is ready. Additionally, the edges of the bread should start to pull away from the sides of the pan, and the top should be golden brown and firm to the touch. If the toothpick comes out with wet batter, continue baking for a few more minutes and test again.
Zucchini Bread
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 ½ cups sugar
- 3 large eggs
- 2 cups grated zucchini
- ¾ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 ½ cups chopped walnuts
Instructions
- Preheat your oven to 350˚F and line two 8x4 loaf pans with parchment paper.
- In a medium bowl, mix together the flour, baking soda, cinnamon, sugar, and salt. Set aside.
- In a large bowl, beat the eggs. Stir in the grated zucchini, vegetable oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just blended. Fold in the chopped walnuts.
- Divide the batter evenly between the prepared loaf pans. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for about 5 minutes, then transfer them to a wire rack to cool completely.
