Zucchini Bread
User Reviews
4.8
Zucchini Bread
Description
This Zucchini Bread features grated zucchini squeezed of excess water for moisture control, then mixed with a blend of all-purpose flour, baking soda, and a fragrant mix of cinnamon, nutmeg, ginger, and cloves. The batter includes melted butter, oil, light brown and granulated sugars, an egg, and vanilla extract, which together produce a tender, moist loaf. The baking time ranges around 45 to 60 minutes at 350°F, until a toothpick inserted comes out clean.
The texture is soft with a delicate crumb, and the warm spice blend complements the mild zucchini flavor without overpowering it. A sprinkling of turbinado sugar before baking adds a subtle crispy topping if desired.
This bread slices well for breakfast or snacks and can be enjoyed plain or with butter. It stores wrapped on the counter for a few days and freezes well, maintaining moisture and flavor when thawed. It’s a reliable baked good that uses seasonal zucchini effectively.
Cool completely before slicing to preserve the bread’s structure and prevent crumbling. Adjust baking time based on your oven’s performance to avoid over or underbaking.
Ingredients
- 2 cups zucchini about 2 medium zucchini, grated
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cloves ground
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup canola oil can use melted and slightly cooled coconut oil, or vegetable oil
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 egg at room temperature, large
- 1 1/2 teaspoons vanilla extract pure
- 1 tablespoon turbinado sugar for sprinkling on bread, optional
Instructions
- Preheat the oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray and set aside.
- In a clean linen-free kitchen towel or paper towels, squeeze out the excess water in the shredded zucchini. Set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, combine the melted butter, oil, brown sugar, granulated sugar, egg, and vanilla. Stir until smooth. Stir in the grated zucchini.
- Add the dry ingredients to the wet ingredients and stir until just combined. Don't over mix.
- Pour the batter into the prepared loaf pan. Sprinkle turbinado sugar evenly over the batter, if using. Bake for 45 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Carefully remove the bread from the pan and cool completely on a wire rack before slicing.
Notes
- Wrap cooled bread tightly in plastic wrap and store at room temperature for up to 3 days.
- For longer storage, freeze completely cooled bread wrapped twice in plastic wrap and in a freezer bag for up to 1 month.
- Defrost frozen bread before slicing for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 200mg | 8% |
| Potassium | 95mg | 2% |
| Sugar | 20g | 40% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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