Are you ready to transform an ordinary vegetable into a mind-blowing baked delight? This zucchini bread recipe is about to become your new obsession! Imagine sinking your teeth into a slice of incredibly moist, subtly sweet bread that's packed with hidden nutrition and bursting with cinnamon warmth. Whether you're looking to sneak more veggies into your diet or simply craving a delectable treat that impresses everyone, this recipe is your golden ticket to baking glory.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf or 12 muffins
Ingredients
- 1 1/2 cups grated zucchini
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). If you are making muffins, line a muffin tin with paper liners or grease the cups with cooking spray. For a loaf, grease a 9x5-inch loaf pan.
- Prepare the zucchini by washing it thoroughly. Use a box grater or food processor to grate the zucchini. If the zucchini is particularly watery, you may want to place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
- In a large mixing bowl, combine the grated zucchini with 1/2 cup of vegetable oil and 1 cup of sugar. Mix well until the sugar is fully incorporated.
- Add the 2 large eggs and 1 teaspoon of vanilla extract to the zucchini mixture. Whisk the ingredients together until the mixture is smooth and well combined.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon. This will help to evenly distribute the leavening agents and spices.
- Gradually add the dry ingredients to the wet zucchini mixture, stirring gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- If desired, you can fold in additional ingredients at this point, such as nuts, chocolate chips, or dried fruit, to enhance the flavor and texture of your zucchini bread or muffins.
- Pour the batter into the prepared loaf pan or evenly distribute it among the muffin cups, filling each cup about 2/3 full.
- Bake in the preheated oven for 45 minutes for a loaf or 20-25 minutes for muffins, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let the zucchini bread or muffins cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your homemade zucchini bread or muffins warm, at room temperature, or store them in an airtight container for later enjoyment!
Tips
- Moisture Management: Always squeeze excess water from grated zucchini to prevent soggy bread.
- Don't Overmix: Stir the batter just until ingredients are combined to keep the texture light and tender.
- Customization is Key: Feel free to add nuts, chocolate chips, or dried fruit for extra flavor and texture.
- Storage Hack: These breads and muffins freeze beautifully for up to 3 months - perfect for meal prep!
- Temperature Matters: Use room temperature eggs for better ingredient integration.
- Check for Doneness: A toothpick inserted in the center should come out clean, but not bone dry.
- Cooling is Crucial: Let the bread rest in the pan for 10 minutes before transferring to a wire rack to prevent breaking.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 3g
Fat: 11g
Saturated Fat: g
Cholesterol: 35mg
