Zucchini Bread
Moist sweet bread packed with shredded zucchini and spices.
Details
Ingredients
- 2 cups shredded zucchini
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 3 eggs
- 1 cup oil
- 2 cups sugar
Instructions
- 1
Mix dry ingredients.
- 2
Mix wet ingredients.
- 3
Combine and fold in zucchini.
- 4
Pour into two loaf pans.
- 5
Bake at 165°C (325°F) for 50-60 mins.
About This Recipe
The late summer bounty often leads to creative culinary solutions, and few are as beloved or enduring as American Zucchini Bread. This quintessential home-baked treat emerged as a delicious answer to an overflowing garden, transforming humble squash into an incredibly moist, subtly spiced sweet bread. Its charm lies in its ingenious use of zucchini, which virtually disappears into the batter, lending an unparalleled tenderness and moisture without imparting a distinct "vegetable" flavor. The beauty of this recipe is its simplicity: a straightforward wet-dry mixing method that minimizes gluten development, ensuring a tender crumb. Key to its success is using freshly shredded zucchini, which provides natural hydration; resist the urge to squeeze out its moisture. The generous amounts of oil and sugar contribute to the bread's decadent texture and long-lasting freshness, while the warming cinnamon provides its signature comforting aroma. Often spiced further, it pairs beautifully with additions like chopped walnuts or chocolate chips for added texture and flavor. Serve thick slices for breakfast with a cup of coffee, as an afternoon snack, or lightly toasted with a smear of cream cheese for an extra treat. It's a testament to resourceful and comforting American baking.
Tips & Tricks
- • For the moistest zucchini bread, avoid squeezing the shredded zucchini. Its natural moisture is essential for the bread's tender crumb, even if it looks like a lot in the bowl.
- • To add an extra layer of flavor and texture, fold in 1 cup of chopped walnuts, pecans, or chocolate chips with the dry ingredients just before combining with the wet.
- • Zucchini bread keeps beautifully at room temperature for up to 3 days in an airtight container, or can be frozen whole or sliced for up to 3 months, thawing overnight in the refrigerator.
- • Elevate your serving by lightly toasting a slice and spreading it with a thin layer of cream cheese, or enjoy it simply with a hot cup of coffee or tea for a comforting snack.
Nutrition Facts
Per serving (approximate)