Zucchini Bread Recipe
User Reviews
5
Zucchini Bread Recipe
Description
Zucchini Bread Recipe highlights fresh grated zucchini and chopped walnuts folded into a cinnamon-spiced batter made with three types of leavening agents—baking soda, baking powder, and salt—to ensure proper rise. The mix of light brown and granulated sugar along with vegetable oil creates a moist, tender texture, while the cinnamon provides a gentle spice note throughout.
Baked in 8x4-inch loaf pans at 350°F for just under an hour, the bread develops a golden crust and moist interior. The walnuts add pleasant crunch and nutty flavor in contrast to the soft zucchini. This bread slices easily and pairs well with butter or cream cheese.
This bread works well as a practical use of zucchini and a make-ahead snack or breakfast item. The recipe allows for variations with chocolate chips, dried fruit, or other nuts, while a topping of coarse sugar or reserved walnuts can add added texture at serving time.
To avoid dryness, weighing flour precisely is recommended along with gentle mixing to just incorporate ingredients. Oven temperature adjustments and pan size variations are noted for flexibility in baking. These tips help maintain the bread’s tender crumb and avoid dense or dry results.
Ingredients
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 3 large egg
- 1 cup light brown sugar 220g, or dark brown sugar, packed
- ½ cup granulated sugar (100g)
- 1 cup vegetable oil (240mL)
- 4 teaspoons vanilla extract
- 3 cups zucchini 390g, grated
- 1½ cups walnuts 180g, chopped
Instructions
- Preheat oven to 350°F. Line two 8x4-inch loaf pans with parchment paper or spray them with nonstick baking spray.
- In a large bowl, whisk to combine the flour, salt, baking soda, baking powder, and cinnamon. (I always sift my dry ingredients, but it is not a must-do for this recipe.)
- In a medium bowl, beat the eggs and both sugars until smooth and lightened in color. Add the oil and vanilla and whisk to combine. Fold in the grated zucchini.
- Pour the wet mixture into the dry, then stir until only a few dry streaks of flour remain. Add the chopped walnuts and stir gently just until no dry streaks of flour remain.
- Divide the batter evenly between the two loaf pans and spread it into an even layer. Bake for 55 to 60 minutes, or until a skewer inserted into the center of each loaf comes out clean.
- Let the loaves cool in the pan for 5 to 10 minutes. Then, turn them out onto a cooling rack to cool completely.
Notes
- Weigh the flour using a kitchen scale to prevent dry, crumbly bread; fluff and spoon if measuring by volume.
- Mix batter gently after adding walnuts to avoid overworking and dense texture.
- If your oven runs cool, bake at 375°F for 10 minutes then reduce to 350°F for the remainder.
- A 9x5-inch pan can be used but loaves may bake faster and be less tall; check around 45 minutes.
- Try adding up to 1 cup of chocolate chips, or substitute walnuts with pecans or pistachios.
- Spices like allspice, ginger, nutmeg, or cardamom can be added with cinnamon for deeper flavor.
- Sprinkle coarse sugar or reserved walnuts on top before baking for extra crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings (2 loaves)
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 260mg | 11% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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