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Zucchini Bread

Zucchini Bread

The shredded zucchini adds tons of moisture, making the bread incredibly soft and pleasant on the tongue. It's miles better than those dry breads and cakes from the bakery!
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Course: Bread
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 3 hours
Servings: 10 Slices
Calories: 255kcal
Author: Brenda Maher

Ingredients

  • 1 ¾ cups spooned and leveled all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ⅓ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ cup melted coconut oil or vegetable oil
  • ½ cup packed dark or light brown sugar
  • ½ cup granulated sugar
  • 2 eggs, room temperature
  • ¼ cup unsweetened applesauce or Greek yogurt or sour cream
  • ⅔ tbsp pure vanilla extract
  • 1 ½ cups zucchini shredded (no blotting needed)
  • ⅔ cup chopped nuts or semisweet chocolate chips or raisins

Instructions

  • Preheat the oven temperature to 350°F. Grease a 5x9 loaf pan.
  • Mix flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. Set that bowl aside for a second.
  • In another bowl, whisk together oil, granulated sugar, brown sugar, eggs, vanilla, and applesauce until combined. Toss in the shredded zucchini and stir.
  • Combine the wet and dry ingredients (from Steps 2 and 3) and gently stir. Don't get too crazy, though; just enough to mix it up. Optional: throw in some nuts or chocolate chips.
  • The bread batter should be a bit thick. Pour it into your loaf pan evenly. Pop it in the oven for about 55 to 70 minutes. If it starts getting too brown on top, cover it loosely with foil. When it's done, stick a toothpick in the middle; if it comes out clean, you're good to go.
  • Take it out and let it cool in the pan for about an hour. After that, cut it immediately if you can't wait to dig in. But ideally, you should move it from the pan to a wire rack to continue chilling for some time.

Notes

  1. To avoid excess moisture, grate the zucchini and let it sit in a colander for a few minutes. After grating, you can also squeeze out some moisture with a paper towel.
  2. Consider toasting your nuts or spices before incorporating them into the batter. Toasted nuts add a deeper and richer flavor while toasting spices (like cinnamon) release their aromatic oils for a more pronounced taste.
  3. Using a slightly under-ripe zucchini is ideal. Ripe zucchini tends to have more moisture, so you might need to adjust the flour or baking time slightly.
  4. How to whip up a streusel topping: Combine flour, brown sugar, butter, and a pinch of salt to create a crumbly mixture. Sprinkle this over the batter before baking.
  5. Freezing: Wrap the cooled bread tightly in plastic wrap and place it in a freezer bag. It will stay fresh for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 255kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 180mg | Potassium: 74mg | Fiber: 1g | Sugar: 19g | Calcium: 26mg | Iron: 1mg
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