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The Most Amazing Zucchini Bread From My Garden
Every summer my garden gives me more zucchini than I know what to do with. This zucchini bread recipe saved my sanity. It's super moist with the perfect hint of cinnamon and makes two loaves so I can share with lucky neighbors.
Why You'll Love This Recipe
This recipe is so versatile and forgiving, making it perfect for beginners. It's a great way to use up garden zucchini and fills your kitchen with the warm, comforting aroma of freshly baked bread. Plus, the extra loaf means you always have a treat to share.
The Ingredients You’ll Need
- All-Purpose Flour: 3 cups, for structure and a soft crumb.
- Granulated Sugar: 2 cups, for sweetness.
- Brown Sugar: 1/2 cup, for a hint of molasses flavor.
- Eggs: 3 large, to bind the batter.
- Vegetable Oil: 1 cup, for moisture.
- Vanilla Extract: 2 teaspoons, for depth of flavor.
- Baking Soda: 1 teaspoon, for rise.
- Baking Powder: 1/2 teaspoon, for lift.
- Ground Cinnamon: 2 teaspoons, for warmth.
- Shredded Zucchini: 2 cups, freshly grated for moisture.
- Optional Mix-ins: Chocolate chips, walnuts, or raisins.
Step-by-Step Instructions
- Prep Your Zucchini
- Wash and dry your zucchini. Grate using the large side of a box grater and set aside. No need to squeeze out the moisture!
- Mix Wet Ingredients
- In a large bowl, whisk together eggs, oil, sugars, and vanilla extract until smooth.
- Combine Dry Ingredients
- In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, and a pinch of salt. Whisk to combine.
- Bring It All Together
- Gradually add the dry ingredients to the wet, mixing just until combined. Fold in the shredded zucchini and any optional mix-ins.
- Bake
- Divide the batter between two greased loaf pans. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool
- Let the loaves cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
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Pro Tips for Success
To avoid overmixing, gently fold the wet and dry ingredients together just until no streaks of flour remain. Adding nuts or chocolate chips? Toss them in a bit of flour first to keep them evenly distributed in the batter.
Ways to Customize Your Bread
Swap out the vegetable oil for melted coconut oil for a subtle tropical twist. Try adding a tablespoon of cocoa powder for chocolate zucchini bread or a handful of dried cranberries for a burst of tartness.
Storage and Freezing Tips
Wrap cooled loaves tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, freeze whole or sliced loaves for up to 3 months. Thaw overnight in the fridge and warm slices in the microwave for that freshly baked taste.
Serving Suggestions
Serve slices warm with a pat of butter or cream cheese. For a decadent treat, try a drizzle of honey or a sprinkle of powdered sugar. It pairs wonderfully with coffee or tea for a cozy breakfast or snack.
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Troubleshooting Common Issues
If your bread turns out too dense, it might be due to overmixing or not enough leavening agents. Check your baking soda and powder to make sure they're fresh. For soggy bread, make sure your zucchini is fresh and your oven temperature is accurate.
Why You'll Keep Coming Back to This Recipe
This zucchini bread is more than a recipe—it's a tradition in the making. Whether you're baking for family, friends, or just for yourself, the comforting aroma and incredible taste will keep you coming back loaf after loaf.
Frequently Asked Questions
- → Do I need to peel the zucchini?
No need to peel regular zucchini. Only peel if using large garden zucchini with thick skin. The skin adds color and nutrients to your bread.
- → Can I freeze this zucchini bread?
Yes, this bread freezes beautifully for up to a year. Cool completely, wrap in plastic wrap, and store in a freezer bag for best results.
- → Why shouldn't I squeeze the zucchini dry?
The moisture from the zucchini is crucial for this recipe's texture. Squeezing it dry would make the bread too dense and possibly dry.
- → How do I know when the bread is done?
Insert a toothpick into the center - it should come out clean. The bread typically takes 50-60 minutes at 350°F.
- → How should I store this bread?
Keep at room temperature for up to 2 days. For longer storage, refrigerate or freeze as this is a very moist bread that needs proper storage.
Conclusion
This tried-and-true zucchini bread recipe turns garden zucchini into two delicious, moist loaves. With just the right amount of cinnamon and nuts, it's perfect for breakfast, snacks, or giving away to friends.