Zucchini Bread Recipe
Moist, fragrant zucchini bread speckled with walnuts and cinnamon.
There’s something magical about pulling a loaf of freshly baked zucchini bread out of the oven. The kitchen fills with the sweet aroma of cinnamon and nutmeg, mingled with the earthy scent of zucchini. It's a cozy treat that feels like a warm hug, whether it's fresh out of the oven or toasted the next day. This love for zucchini bread started when my grandmother first introduced me to it as a sneaky way to eat vegetables. She would serve it warm with a pat of butter, and I was hooked. Over the years, I've tweaked her classic recipe, adding a dash of nutmeg and a handful of walnuts for extra warmth and crunch. The secret to this version's tender crumb lies in not over-mixing the batter. It keeps the bread light and airy, allowing the subtle sweetness of the zucchini to shine through. Perfect for a lazy Sunday brunch or an afternoon snack with a cup of tea, this zucchini bread is sure to become a family favorite.
Step-by-Step
- 01Step 1 / 7
Preheat your oven to 350°F (175°C).
Grease and flour a 9x5-inch loaf pan, ensuring even coverage for easy release.
- 02Step 2 / 7
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
- 03Step 3 / 7
In another bowl, beat the sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly pale.
- 04Step 4 / 7
Gently fold the dry ingredients into the wet mixture, stirring just until no flour streaks remain.
Be careful not to over-mix.
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- 05Step 5 / 7
Fold in the grated zucchini and walnuts, distributing them evenly throughout the batter.
- 06Step 6 / 7
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- 07Step 7 / 7
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Chef Tips
- •Ensure the zucchini is grated finely to blend well into the batter.
- •Do not over-mix the batter; it makes the bread dense.
- •Use fresh zucchini for the best moisture content.
- •Feel free to add chocolate chips for an extra sweet touch.
- •Line the loaf pan with parchment paper for easier removal.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, zucchini bread can be made a day in advance. Store in an airtight container.
What can I substitute?+
Applesauce can replace some oil for a lighter loaf, and pecans work as a walnut alternative.
How do I store leftovers?+
Keep leftovers wrapped in foil or plastic at room temperature for up to 3 days, or freeze for longer storage.
