Zucchini Bread

Every time I bake Zucchini Bread, I’m reminded of the warm summer afternoons spent in my grandmother’s kitchen. She had a special way of turning simple ingredients into delightful treats, and this recipe captures that magic. The aroma of fresh zucchini mingling with the sweet notes of lemon sugar is enough to make anyone feel at home. I still remember the first time I took a bite; it was moist, fluffy, and bursting with flavor. It’s not just a recipe; it’s a cherished memory that I love sharing with family and friends.

Shopping List for Zucchini Bread

When it comes to baking Zucchini Bread, the quality of your ingredients matters. Each component works harmoniously to create a delicious loaf. The zucchini adds moisture, while the sugar brings sweetness. Together, they create a delightful flavor profile that keeps everyone coming back for more.

• 1 small zucchini (about 1 1/4 cups, grated) – Fresh zucchini is essential for moisture and flavor.
• 1/4 cup canola oil – Adds richness and helps keep the bread moist.
• 1/4 cup butter (softened) – Provides a rich, buttery flavor.
• 1 cup granulated sugar – Sweetens the bread perfectly.
• 2 large eggs – Binds the ingredients together.
• 1 teaspoon vanilla – Enhances the overall flavor.
• 1 1/2 cups all-purpose flour – The main structure of the bread.
• 1 teaspoon baking powder – Helps the bread rise.
• 1/2 teaspoon salt – Balances the sweetness.
• 1/2 cup buttermilk – Adds tanginess and moisture.
• 2 tablespoons granulated sugar (for topping) – Sweetens the crust.
• 1 1/2 teaspoons lemon zest – Adds a refreshing citrus flavor.

Zucchini Bread Instructions

Let’s get baking! Making Zucchini Bread is a straightforward process. You’ll love how the kitchen fills with the inviting aroma of baking bread, making it hard to resist sampling right from the oven.

1. Preheat your oven to 350 degrees Fahrenheit. While it warms up, grease a light-colored loaf pan thoroughly. This helps the bread to bake evenly and release easily when done.
2. Grate the zucchini using a medium grater. Once grated, squeeze out any excess moisture and pat it dry on paper towels. Measure out 1 1/4 cups for the batter.
3. In a large mixing bowl, combine the canola oil, butter, and granulated sugar. Mix them well until they’re fully incorporated and smooth.
4. Add the eggs and vanilla to the mixture. Stir again until everything is well blended. You want it to be creamy and free of lumps.
5. In a separate bowl, whisk together the flour, baking powder, and salt. This allows for even distribution of the leavening agent.
6. Now, alternate adding the flour mixture and buttermilk to the wet ingredients. Start and end with the flour. Scrape down the sides of the bowl to ensure everything is mixed well.
7. Gently fold the grated zucchini into the batter. Take care not to overmix; you want a few streaks of flour remaining.
8. Pour the batter into the prepared loaf pan, smoothing the top for an even bake.
9. For the lemon sugar topping, mix the granulated sugar with the lemon zest in a small bowl until well combined. Sprinkle it generously over the top of the loaf before baking.
10. Bake in the preheated oven for 45 to 60 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean.
11. Once baked, let the bread cool in the pan for 10 to 15 minutes before removing it to cool completely on a wire rack. This helps it firm up and enhances the flavor.

Tips and Tricks about Zucchini Bread

Baking is an art, and there are always ways to improve your Zucchini Bread game! Here are some tips to ensure a perfect bake every time.

• Storage: Store cooled Zucchini Bread in an airtight container at room temperature for up to 3 days. For longer storage, tightly wrap and refrigerate for up to 1 week.
• Freezing: This bread freezes well. Wrap the cooled loaf in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
• Variations: Try adding nuts or spices for a twist. Walnuts or cinnamon enhance flavor beautifully.
• Perfecting the Crust: If you prefer a crispy crust, bake the bread in a darker pan for a few extra minutes.
• Serving Suggestions: Serve slices with a smear of butter or cream cheese for a delicious treat.

Accompaniments for Zucchini Bread

When it comes to enjoying Zucchini Bread, there are various ways to serve it that can elevate the experience:

• Breakfast Delight: Pair a warm slice with your morning coffee or tea for a delightful start to your day.
• Brunch Favorite: Serve it at brunch with fresh fruits, yogurt, or even a light salad for a balanced meal.
• Seasonal Gatherings: This bread is perfect for summer picnics or holiday gatherings, adding a homemade touch.
• Snack Time: Slice it up for a quick snack; it’s healthy and satisfying between meals.
• Freezing for Later: Consider making multiple loaves to enjoy throughout the season; it freezes well for easy access.

FAQ

Conclusion

In summary, Zucchini Bread is a delightful treat that brings together the best of summer’s harvest in a soft, moist loaf. It’s perfect for any occasion, whether enjoyed fresh out of the oven or at a family gathering. I encourage you to try making this recipe and share it with your loved ones. Not only will it fill your kitchen with a wonderful aroma, but it will also create lasting memories.

Zucchini Bread

Craving something moist and delicious? Try this Zucchini Bread that perfectly combines fresh zucchini, lemon sugar, and simple pantry ingredients. It's an easy-to-make treat that will leave you wanting more. Bake it today and share the love!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Course: Breakfast, Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 small Zucchini Grated, about 1 1/4 cups.
• 1/4 cup Canola Oil
• 1/4 cup Butter Softened.
• 1 cup Granulated Sugar
• 2 large Eggs
• 1 teaspoon Vanilla
• 1 1/2 cups All-Purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 cup Buttermilk
• 2 tablespoons Granulated Sugar For topping.
• 1 1/2 teaspoons Lemon Zest

Equipment

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

Method

 

1. Preheat your oven to 350 degrees Fahrenheit. While it warms up, grease a light-colored loaf pan thoroughly. This helps the bread to bake evenly and release easily when done.
2. Grate the zucchini using a medium grater. Once grated, squeeze out any excess moisture and pat it dry on paper towels. Measure out 1 1/4 cups for the batter.
3. In a large mixing bowl, combine the canola oil, butter, and granulated sugar. Mix them well until they’re fully incorporated and smooth.
4. Add the eggs and vanilla to the mixture. Stir again until everything is well blended. You want it to be creamy and free of lumps.
5. In a separate bowl, whisk together the flour, baking powder, and salt. This allows for even distribution of the leavening agent.
6. Now, alternate adding the flour mixture and buttermilk to the wet ingredients. Start and end with the flour. Scrape down the sides of the bowl to ensure everything is mixed well.
7. Gently fold the grated zucchini into the batter. Take care not to overmix; you want a few streaks of flour remaining.
8. Pour the batter into the prepared loaf pan, smoothing the top for an even bake.
9. For the lemon sugar topping, mix the granulated sugar with the lemon zest in a small bowl until well combined. Sprinkle it generously over the top of the loaf before baking.
10. Bake in the preheated oven for 45 to 60 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean.
11. Once baked, let the bread cool in the pan for 10 to 15 minutes before removing it to cool completely on a wire rack. This helps it firm up and enhances the flavor.

Notes

• Tip 1: Store cooled Zucchini Bread in an airtight container at room temperature for up to 3 days.
• Tip 2: For longer storage, tightly wrap and refrigerate for up to 1 week.
• Tip 3: This bread freezes well. Wrap the cooled loaf in plastic wrap and foil, then freeze for up to 3 months.
• Tip 4: Consider making multiple loaves to enjoy throughout the season; it freezes well for easy access.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.