Zucchini Bread Recipe

There’s something special about a warm slice of Zucchini Bread Recipe, especially when it’s shared with loved ones on a crisp autumn day. I can still remember the first time I tried this recipe, standing in my grandmother’s cozy kitchen, the air filled with its sweet aroma. She would often bake this to use up the garden’s bounty during the fall harvest. Each loaf was a delightful combination of flavors—spicy, sweet, and so comforting. Now, every time I make this bread, it brings back those cherished memories and keeps me connected to my roots.

Everything You Need for Zucchini Bread Recipe

This Zucchini Bread Recipe incorporates ingredients that work beautifully together, creating a harmonious balance of flavor and texture. The key players include fresh zucchini, which provides moisture, and a blend of sugars that enhance its sweetness. Let’s dive into each ingredient and see how they contribute to this delightful bread.

• All-purpose flour: 1 cup – The backbone of any bread, it provides structure and support.
• Ground cinnamon: 1 teaspoon – Adds warmth and a hint of spice to complement the sweetness.
• Salt: ¼ teaspoon – Balances the flavors, enhancing the overall taste of the bread.
• Baking soda: ¾ teaspoon – Helps the bread rise, creating a light texture.
• Canola oil: ¼ cup – Keeps the bread moist and tender with a neutral flavor.
• Granulated sugar: ½ cup – Provides sweetness and contributes to the bread’s golden crust.
• Light brown sugar: ¼ cup – Adds depth of flavor with its molasses undertones.
• Large eggs: 2 – Binds the ingredients together, helping to create a cohesive batter.
• Vanilla extract: 1 teaspoon – A classic flavor addition that enhances the sweetness.
• Sour cream: ¼ cup – Adds moisture and richness, contributing to the soft texture.
• Grated fresh zucchini: 1 ½ cups – The star ingredient that provides moisture and a subtle flavor.

The Process for Making Zucchini Bread Recipe

The process of making this Zucchini Bread Recipe is straightforward and rewarding. As you follow these steps, you’ll see how easy it is to create a delicious loaf that fills your kitchen with a warm, inviting aroma.

1. Preheat the oven to 350 degrees Fahrenheit. Start by preparing your loaf pan. Spray a 9 x 4 x 3 loaf pan with nonstick cooking spray, ensuring it’s well-coated. Dust it with a light layer of flour to prevent sticking, tapping out any excess.
2. In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of ground cinnamon, ¼ teaspoon of salt, and ¾ teaspoon of baking soda. This mixture will be your dry ingredients, helping to create a nice rise.
3. In a larger bowl, combine ¼ cup of canola oil, ½ cup of granulated sugar, and ¼ cup of packed light brown sugar. Beat in 2 large eggs with a hand mixer or stand mixer until everything is well combined and slightly fluffy. This step helps to incorporate air into the batter.
4. Add 1 teaspoon of vanilla extract and ¼ cup of sour cream to the wet mixture, mixing until fully combined. The sour cream adds moisture and helps keep the bread soft.
5. Grate 1 ½ cups of fresh zucchini (about 2 medium zucchinis) and squeeze it with your hands to remove excess liquid. This step is crucial to avoid a soggy bread. You can also use paper towels or cheesecloth to help with this.
6. Stir the grated zucchini into the wet mixture, folding it gently to ensure it’s evenly distributed throughout the batter.
7. Gradually add the flour mixture to the zucchini mixture, stirring just until fully combined. Be careful not to overmix, as this can lead to a denser bread.
8. Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
9. Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes. This allows it to set properly. Then, carefully remove the loaf from the pan and place it on a wire rack to cool for at least 30 more minutes before slicing.

Recipe Variations about Zucchini Bread Recipe

Making this Zucchini Bread Recipe can be a fun adventure. Here are some variations and tips to consider:

• Add nuts or chocolate: Consider mixing in chopped walnuts or chocolate chips for extra flavor and texture.
• Spice it up: Try adding a pinch of nutmeg or ginger to enhance the spice profile.
• Swap the oil: For a twist, use melted butter instead of canola oil for a richer flavor.
• Mini loaves: Bake this recipe in mini loaf pans for cute, individual servings that are perfect for gifts.
• Storage: Store zucchini bread in an airtight container at room temperature for 3 to 4 days to maintain freshness.
• Freezing: You can freeze the bread by wrapping the cooled loaf in plastic wrap and heavy-duty aluminum foil. It lasts up to 3 months in the freezer.

What Goes Well With This Zucchini Bread Recipe

This Zucchini Bread Recipe pairs wonderfully with a variety of accompaniments and occasions:

• Coffee or Tea: Enjoy it as a delightful breakfast or afternoon treat alongside your favorite hot beverage.
• Breakfast Spread: Spread some cream cheese or butter on a warm slice for an indulgent breakfast option.
• Seasonal gatherings: Perfect for fall celebrations, potlucks, or as a comforting treat during cozy family dinners.
• Brunch occasions: Serve it as part of a brunch spread, alongside fresh fruits and pastries.
• Storage advice: If you have leftovers, store them in an airtight container at room temperature. For longer storage, consider freezing.

FAQ

Conclusion

The Zucchini Bread Recipe is not just a delicious treat; it’s a connection to cherished memories and comfort. With its moist texture and sweet, spiced flavor, it’s the perfect addition to any gathering or just as a cozy snack at home. I encourage you to try making it yourself—you’ll be surprised at how easy and rewarding it is. Your kitchen will smell amazing, and there’s nothing quite like sharing a slice with family and friends!

Zucchini Bread Recipe

The ultimate comfort food, this Zucchini Bread Recipe is packed with flavor and moisture. Perfect for satisfying cravings, it’s an easy weeknight bake that’s sure to please.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 slices

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup All-purpose flour
• 1 teaspoon Ground cinnamon
• ¼ teaspoon Salt
• ¾ teaspoon Baking soda
• ¼ cup Canola oil
• ½ cup Granulated sugar
• ¼ cup Packed light brown sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• ¼ cup Sour cream
• 1 ½ cups Grated fresh zucchini

Equipment

• Frying pan
• Grater
• Wooden Spoon
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 4 x 3 loaf pan with nonstick cooking spray, then dust it well with flour and tap out the excess and set it aside.
2. Whisk together 1 cup all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon salt, and ¾ teaspoon baking soda in a medium bowl.
3. Add ¼ cup canola oil, ½ cup granulated sugar, ¼ cup packed light brown sugar, and 2 large eggs to a large bowl and beat with a hand mixer or a stand mixer fitted with the paddle attachment until combined. Add 1 teaspoon vanilla extract and ¼ cup sour cream and mix until fully combined.
4. Squeeze 1 ½ cups grated fresh zucchini with your hands to remove the excess liquid. You can use paper towels or cheesecloth to keep the zucchini contained. Stir the zucchini into the batter.
5. Add the flour mixture to the zucchini mixture and mix just until fully combined.
6. Add the batter to the prepared pan and bake for 50 to 60 minutes, or until a toothpick comes out clean from the center of the loaf.
7. Let it cool for about 10 minutes before removing the bread from the pan. Let it cool for at least 30 more minutes before slicing and serving.

Notes

• Storage: Store zucchini bread in an airtight container at room temperature for 3-4 days.
• Freezing: Wrap the cooled loaf in 2-3 layers of plastic wrap, followed by a layer of heavy-duty aluminum foil. Then, place it in a freezer bag. Store in the freezer for up to 3 months. Set it on the counter at room temperature for a couple of hours to thaw.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.