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This recipe for zucchini bread shines with simple yet key ingredients. Here’s what you need: - 2 medium zucchinis, grated - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon salt - 3 large eggs - 1/2 cup vegetable oil - 2 teaspoons vanilla extract - 1/2 cup chopped walnuts or pecans (optional) - 1/2 cup chocolate chips (optional) Zucchini adds moisture and a touch of sweetness. The mix of flours gives a nice texture. The sugars create a balance of sweetness. Baking soda and powder help the bread rise. Spices like cinnamon and nutmeg add warmth and depth. Eggs bind everything together, while oil keeps it moist. You can swap out some ingredients if needed. Here are a few ideas: - Flour: Use all-purpose flour only or try gluten-free blends. - Sugar: Coconut sugar or honey work well as alternatives. - Oil: Applesauce or melted coconut oil can replace vegetable oil. - Eggs: Use flaxseed meal mixed with water for a vegan option. These changes still yield tasty bread. Just keep the ratios similar for best results. Want to customize your bread? Here are a few fun add-ins: - Nuts: Chopped walnuts or pecans add crunch and flavor. - Chocolate chips: A sweet touch that makes it extra special. - Dried fruit: Raisins or cranberries can add sweetness and texture. - Zest: Lemon or orange zest brings a fresh twist. Feel free to mix and match. These add-ins allow you to make this zucchini bread your own! {{ingredient_image_1}} First, you need to set your oven to 350°F (175°C). This heat level helps the bread bake evenly. Next, grab a 9x5 inch loaf pan. You can grease it with butter or oil. Alternatively, line it with parchment paper for easy removal later. In a large mixing bowl, add the grated zucchini. Include both the granulated sugar and brown sugar. Let the mixture sit for about 10 minutes. This step is key, as it helps release the zucchini's moisture. After that, crack in three large eggs. Pour in the vegetable oil and add the vanilla extract. Use a whisk to mix everything well. It should look smooth and combined. Take another bowl and add the all-purpose flour and whole wheat flour. Then, add the baking soda, baking powder, ground cinnamon, nutmeg, and salt. Whisk these dry ingredients together. This step ensures even distribution of the leavening agents and spices. Now, gently add the dry mix to the wet ingredients. Stir just until they combine. Be careful not to overmix, as this can make the bread tough. If you like, fold in the chopped nuts or chocolate chips at this point. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake the bread for about 55-65 minutes. Check doneness by inserting a toothpick into the center. If it comes out clean, your bread is ready! Let it cool in the pan for about 10 minutes. Finally, transfer it to a wire rack to cool completely. Enjoy your delicious zucchini bread! To make the best zucchini bread, start with fresh zucchinis. Look for firm ones with shiny skin. Grate them using a box grater or food processor. Don't peel the skin; it adds color and nutrients. Let the grated zucchini sit with the sugars for ten minutes. This step helps draw out moisture. It also enhances the flavor. Use a mix of all-purpose and whole wheat flour for a nice balance. A common mistake is overmixing the batter. This can make the bread tough. Stir just until the wet and dry ingredients combine. Another mistake is not measuring the flour correctly. Too much flour can lead to a dry loaf. Be careful not to skip the cooling step. Letting the bread cool in the pan for ten minutes keeps it from breaking apart. For a moist texture, use enough oil and eggs. The vegetable oil keeps it tender. You can also add yogurt or applesauce for extra moisture. If you want a lighter bread, try using a mix of baking soda and baking powder. This helps the bread rise well. Lastly, don’t forget to fold in nuts or chocolate chips for extra flavor and texture. Pro Tips Grating Zucchini: Make sure to grate the zucchini finely to ensure it incorporates well into the batter and keeps the bread moist. Moisture Control: After grating, you can squeeze out excess moisture from the zucchini if you prefer a denser bread, but retaining some moisture will help keep it soft. Mixing: Be careful not to overmix the batter; mix just until combined for a lighter, fluffier bread. Add-ins: Feel free to get creative with add-ins like dried fruits or spices to customize the flavor of your zucchini bread! {{image_2}} You can boost the taste of your zucchini bread by adding spices. Try a pinch of cardamom for a warm kick. You can also mix in a teaspoon of ginger for a nice zing. If you love vanilla, add more vanilla extract for a sweeter flavor. Another option is to sprinkle in some cocoa powder. This will give a rich taste that pairs well with zucchini. To make this bread vegan, swap the eggs for flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it rest for a few minutes until it thickens. For gluten-free bread, use a gluten-free flour blend instead of regular flour. Check the blend to ensure it has a good balance of starches and protein. Both options keep the bread moist and tasty. Get creative with your add-ins! You can mix in shredded carrots for added sweetness and nutrition. Dried fruits like raisins or cranberries can also add a nice chew. If you like nuts, try pistachios or almonds for a different crunch. For a chocolatey twist, mix in dark chocolate chips. Each of these variations makes your zucchini bread unique and fun! To keep your zucchini bread fresh, wrap it well. Use plastic wrap or aluminum foil. Store it at room temperature for up to three days. If you want to keep it longer, refrigerate it. This will help it last for about a week. Remember to let it cool completely before wrapping. This keeps moisture in and prevents sogginess. Freezing zucchini bread is easy. First, let the bread cool down. Then, slice it into pieces. Wrap each slice in plastic wrap tightly. Place the wrapped slices in a freezer bag. Remove as much air as possible before sealing. You can store it in the freezer for up to three months. When you're ready to enjoy, just thaw it in the fridge overnight. To reheat zucchini bread, you have a few options. For the best taste, use an oven. Preheat it to 350°F (175°C). Place the bread on a baking sheet for about 10-15 minutes. This warms it up nicely without drying it out. If you're in a hurry, use a microwave. Heat each slice for about 20-30 seconds. Just be careful not to overheat it, or it might become rubbery. Enjoy your warm zucchini bread! Yes, you can use frozen zucchini. Just make sure to thaw it first. After thawing, drain any extra water. This helps keep the bread from getting soggy. Frozen zucchini works well and saves prep time. Check if the bread is done by using a toothpick. Insert it into the center of the loaf. If it comes out clean, your bread is ready. If it has wet batter on it, give it more time. Baking takes about 55 to 65 minutes. You can use honey or maple syrup instead of sugar. If you want a low-calorie option, try stevia or monk fruit sweetener. Just remember to adjust the wet ingredients slightly. This will keep your bread moist and tasty. We covered key ingredients for zucchini bread and easy substitutions. I shared step-by-step instructions, tips for success, and creative variations. Remember to avoid common mistakes for the best outcome. Proper storage and reheating keep your bread fresh. Follow these tips to enjoy this tasty treat anytime. Zucchini bread can be fun and simple to make, and now you have the knowledge to bake it perfectly!

Zesty One-Bowl Zucchini Bread

A delicious and moist zucchini bread made in one bowl, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 2 medium zucchinis, grated
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon salt
  • 3 large eggs
  • 0.5 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 0.5 cup chopped walnuts or pecans (optional)
  • 0.5 cup chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
  • In a large mixing bowl, combine the grated zucchini with the granulated sugar and brown sugar. Allow it to sit for about 10 minutes to release its moisture.
  • Add the eggs, vegetable oil, and vanilla extract to the zucchini mixture. Whisk well until everything is combined.
  • In another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring just until combined; do not overmix. If using, fold in the chopped nuts and chocolate chips at this stage.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake for approximately 55-65 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Optional ingredients can be adjusted based on preference.
Keyword baking, quick bread, zucchini bread