Oh my goodness, let me tell you about my absolute favorite go-to recipe: easy zucchini bread! It’s like a warm hug on a busy day. Seriously, there’s something magical about mixing those simple ingredients together and having the whole house smell like baked goodness. What I love most is that it’s not just easy; it’s forgiving! You can whip it up even when life gets chaotic. Plus, it’s a fantastic way to sneak in some veggies—who would’ve thought? Whenever I have zucchini hanging around in my kitchen, this recipe is the first thing that comes to mind. It’s perfect for breakfast, a snack, or even dessert. Trust me, once you try it, you’ll want to make it again and again! Let’s get baking!
Ingredients List
Gathering the ingredients for my easy zucchini bread is half the fun! Here’s what you’ll need to create this delightful loaf:
- 2 cups grated zucchini: Freshly grated zucchini is key. You can leave the skin on for added color and nutrients!
- 1 1/2 cups all-purpose flour: This gives the bread that lovely structure. Make sure to spoon it into your measuring cup for accuracy.
- 1 cup sugar: Just the right amount of sweetness to balance the flavors. You can also use brown sugar for a richer taste!
- 1/2 cup vegetable oil: This keeps the bread moist and tender. You could substitute with melted coconut oil if you wish.
- 2 large eggs: They act as a binding agent and add richness to the bread.
- 1 teaspoon vanilla extract: A splash of vanilla elevates the flavor beautifully.
- 1 teaspoon baking soda: This helps the bread rise and gives it that perfect texture.
- 1/2 teaspoon baking powder: Just a little extra lift to ensure it’s fluffy.
- 1/2 teaspoon salt: Essential for enhancing all the flavors.
- 1 teaspoon ground cinnamon: This adds warmth and a cozy aroma that’s irresistible!
With these simple ingredients, you’re on your way to baking a delicious loaf that your family will adore. Let’s get to mixing!
How to Prepare Instructions
Prepping the Oven and Pan
First things first, let’s get that oven ready! Preheat it to 350°F (175°C). This is super important because you want the bread to bake evenly. While it’s warming up, grab a 9×5 inch loaf pan and grease it generously with butter or non-stick spray. I like to use a paper towel to spread it around for an even coat. This will ensure your zucchini bread slides right out after baking—no one wants a loaf stuck in the pan, right? It only takes a minute, and you’ll thank yourself later!
Mixing Wet Ingredients
Now, let’s get to the fun part! In a large mixing bowl, combine the grated zucchini, sugar, and vegetable oil. I love using my hands to mix the zucchini and sugar together—it really helps release those juices and makes everything blend beautifully! You’ll want to mix it well for about a minute until it’s all incorporated. Next, crack in those two large eggs and add the vanilla extract. Give it another good mix until everything is nice and combined. It should smell sweet and fresh!
Combining Dry Ingredients
In another bowl, let’s tackle the dry ingredients. Combine the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. I like to use a whisk here to really aerate the flour and prevent any clumps. It’s a little tip I picked up that makes a difference in the texture of the bread. Just a quick stir will do to combine everything; we want those flavors to mingle without overdoing it!
Combining Wet and Dry
Now it’s time for the best part—mixing the wet and dry ingredients! Gently add the dry mixture to the wet mixture. I like to do this in batches, so I add about a third of the dry ingredients, then fold it in with a spatula or wooden spoon. You really want to be careful here and mix just until everything is combined. Overmixing can lead to tough bread, and we definitely don’t want that! A few lumps are totally okay!
Baking the Zucchini Bread
Once your batter is ready, pour it into the prepared loaf pan. Give it a little shake to level it out, and then pop it in the oven! Bake for about 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few crumbs. It’s so satisfying to see that golden-brown top! After baking, let it cool in the pan for about 10 minutes before transferring it to a wire rack. And just like that, you’ve made a beautiful loaf of easy zucchini bread!
Nutritional Information
Now, let’s talk about the nutritional side of my easy zucchini bread! Each slice is around 180 calories, making it a delightful treat without too much guilt. Here’s a quick breakdown of the estimated values per serving:
- Calories: 180
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
- Cholesterol: 30mg
- Sodium: 150mg
These values are estimates, of course, but they give you a good idea of what you’re enjoying. Plus, with those veggies tucked in, you’re getting a little extra nutrition in every bite. It’s a win-win!
Why You’ll Love This Recipe
- Quick to make: You can whip this up in just over an hour, making it perfect for busy days!
- Healthy: Packed with zucchini, it sneaks in some veggies while still being delicious.
- Delicious: The combination of warm cinnamon and sweet zucchini creates a flavor that’s simply irresistible.
- Versatile: You can easily customize it with nuts, chocolate chips, or even dried fruits—endless possibilities!
- Great for sharing: This loaf is perfect for breakfast, snacks, or even a lovely dessert when shared with friends!
Tips for Success
Alright, let’s make sure your easy zucchini bread turns out absolutely perfect! First, when selecting zucchini, look for firm, medium-sized ones. They’re usually sweeter and have fewer seeds—plus, don’t stress about peeling them; the skin adds flavor and fiber!
Measuring flour accurately is key. I always spoon the flour into the measuring cup and level it off with a knife. This prevents the dreaded dense bread! Also, make sure your eggs and oil are at room temperature; it helps everything mix together more smoothly.
Another little tip: if your zucchini is particularly watery, squeeze out some excess moisture with a clean kitchen towel before adding it to the mix. This keeps your bread from becoming soggy. Follow these steps, and you’ll have a delicious loaf that everyone will rave about!
Variations
One of the things I absolutely love about my easy zucchini bread is how adaptable it is! You can really make it your own. For a delicious crunch, try adding 1 cup of chopped nuts, like walnuts or pecans. They add such a lovely texture and nutty flavor!
If you’re a chocolate lover (who isn’t?), toss in 1 cup of chocolate chips for a sweet surprise in every bite. It’s like a little piece of heaven! Feeling adventurous? You could even mix in 1 teaspoon of nutmeg along with the cinnamon for a warm, spiced kick. Or try 1/2 cup of dried fruits like raisins or cranberries for a chewy addition.
Honestly, the possibilities are endless! Just remember to keep the total amount of add-ins to about a cup so that your bread stays perfectly moist. Get creative, and enjoy your baking journey!
Storage & Reheating Instructions
Once you’ve baked your scrumptious easy zucchini bread, you’ll want to make sure it stays fresh and delicious! To store leftovers, let the bread cool completely, then wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. This will keep it moist and tasty for up to 4 days at room temperature. If you want to keep it longer, go ahead and freeze it! Just slice it first for easy thawing, then wrap each slice individually and pop them in a freezer bag. It’ll stay good for about 3 months.
When you’re ready to enjoy it again, simply thaw the slices in the fridge overnight or pop them in the microwave for about 15-20 seconds. You can even warm them up in a toaster oven for that freshly-baked feel! Enjoy your delicious zucchini bread anytime you crave a slice!
FAQ Section
Can I use frozen zucchini for this recipe? Absolutely! If you have frozen zucchini, just make sure to thaw and drain any excess moisture before using it. It works like a charm!
What if my zucchini bread is too moist? If your bread turns out too moist, it might be due to excess moisture in the zucchini. Next time, squeeze out some water before mixing. Also, check your oven temperature; sometimes it runs cooler than indicated.
How can I tell when my zucchini bread is done? A toothpick inserted into the center should come out clean or with just a few moist crumbs. If it’s still wet, give it another few minutes in the oven.
Can I make this recipe gluten-free? Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it has a binding agent for the best results.
How do I store my zucchini bread for freshness? Wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It’ll stay fresh for about 4 days. For longer storage, freeze it!
Print
Easy Zucchini Bread: 7 Reasons You’ll Love This Recipe
- Total Time: 75 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A simple recipe for making easy zucchini bread.
Ingredients
- 2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×5 inch loaf pan.
- In a large bowl, mix the grated zucchini, sugar, and oil.
- Add eggs and vanilla extract, mix well.
- In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Store in an airtight container.
- Can be frozen for up to 3 months.
- Add nuts or chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: easy zucchini bread
