Zucchini Bread Recipe: A Delicious Way to Use Summer Squash
Grandma's treasured zucchini bread recipe. This quick bread masterpiece guarantees moist and flavorful perfection, transforming zucchini into a delicious treat the whole family will love. With endless customization options, get ready to bake magic!
Ingredients
Dry Ingredients:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
Wet Ingredients:
- Eggs
- Granulated sugar
- Vegetable oil or canola oil/melted coconut oil
- Vanilla extract
- Grated zucchini
- Chopped nuts or mix-ins optional
Instructions
Preheat and Prep:
- Preheat your oven to the specified temperature.
- Grease and flour your loaf pans, or line them with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Whip Wet Ingredients:
- In a large bowl, beat eggs and granulated sugar until light and fluffy.
- Add vegetable oil and vanilla extract, and mix well.
Combine Wet & Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture in batches, mixing gently until just combined.
Add Zucchini & Mix-ins:
- Fold in the grated zucchini (squeeze out excess moisture first) and any optional mix-ins.
Bake:
- Divide the batter evenly between the prepared loaf pans.
- Bake until a toothpick inserted into the center comes out clean.
Cool & Enjoy:
- Let the bread cool in the pans for a few minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For an extra moist and fluffy crumb, swap the milk for buttermilk or sour cream.
- Experiment with different spices like nutmeg, ginger, or cloves.
- Substitute some of the sugar with applesauce or mashed banana for a healthier version.
- Use a gluten-free flour blend if needed, and adjust baking times accordingly.
- Standard loaf pans typically take 50-60 minutes to bake; mini loaf pans take about 30-35 minutes.