Do I peel zucchini before shredding for bread?

No, peeling is not necessary. The skin adds nutrients and texture.

What is zucchini bread made of?

Zucchini bread typically combines grated zucchini with flour, eggs, sugar, oil, baking powder, and spices.

Why is my zucchini bread falling apart?

Uneven baking temperature, incorrect leavening amount, or a pan that's too large can cause sinking. Overmixing can also lead to a denser texture.

Why does my zucchini bread taste bad?

Overripe or bitter zucchini, using expired ingredients, or simply not measuring ingredients correctly can affect the taste.

Is it OK to eat bitter zucchini?

Bitterness can indicate high cucurbitacin levels, which can cause stomach upset. It's best to discard bitter zucchini.

What causes zucchini bread to dry?

Overmixing, using old zucchini, or overbaking can all contribute to dryness.

Zucchini Bread Recipe: Bursting with Flavor

Description

This ultra-moist zucchini bread recipe is the perfect solution for using up an abundance of zucchini from your garden. With a secret ingredient for added moisture and flavor, this bread guarantees a tender crumb every time. Whether you’re a seasoned baker or a novice, this easy-to-follow recipe will become a family favorite.

Ingredients

Scale

2 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
¾ teaspoon salt
3 large eggs
1 ½ cups granulated sugar
¾ cup vegetable oil
2 teaspoons vanilla extract
3 cups grated fresh zucchini
½ cup sour cream

Instructions

Preheat Oven & Prep Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans.
Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Cream Wet Ingredients: In a separate bowl, using an electric mixer, beat the eggs, sugar, vegetable oil, and vanilla extract until light and fluffy.
Combine Wet & Dry: Gradually add the creamed wet ingredients to the dry ingredient mixture, gently folding until just combined. Avoid overmixing.
Add Zucchini & Sour Cream: Gently fold in the grated zucchini and sour cream until evenly distributed.
Optional Additions: Fold in optional ingredients like chopped nuts, chocolate chips, or dried fruit if desired.
Fill & Bake: 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.
Cool & Enjoy: Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Substitutions: You can substitute the vegetable oil with melted coconut oil or applesauce for a lighter option. Sour cream can be substituted with Greek yogurt.
Baking Tips: Ensure not to overmix the batter to keep the bread light and airy. Check for doneness a few minutes before the recommended baking time to avoid overbaking.
Variations: Try adding lemon zest for a citrus twist or cocoa powder for a chocolate version.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Bread, Dessert, Snack
Method: Baking
Cuisine: American

Keywords: zucchini bread, moist zucchini bread, healthy zucchini bread, easy zucchini bread, zucchini loaf, best zucchini bread recipe