If you're on the hunt for a delightful, moist treat that perfectly balances sweetness with a hint of spice, look no further than Sharon Short Christofaro's beloved Zucchini Bread! This American classic is not just a fantastic way to use up those garden-fresh zucchinis; it's also a crowd-pleaser that will have your family and friends coming back for seconds. With its rich flavor and tender crumb, this recipe is a must-try for anyone who loves to bake. Ready to impress your taste buds and elevate your baking game? Let’s dive into the simple steps that will have your kitchen smelling heavenly in no time!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups grated zucchini
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a standard 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- Wash and trim the zucchini, then grate it using a box grater or food processor. Do not squeeze out moisture, as it helps keep the bread moist.
- In a large mixing bowl, combine vegetable oil, granulated sugar, eggs, and vanilla extract. Whisk together until the mixture is smooth and well incorporated.
- In a separate bowl, sift together all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. This helps prevent lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Overmixing can lead to tough bread.
- Fold in the grated zucchini and chopped nuts (if using) until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for 3-4 days or refrigerated for up to a week.
Tips
- Choose Fresh Zucchini: For the best flavor and moisture, select fresh, firm zucchinis. Smaller zucchinis tend to be sweeter and have fewer seeds, making them ideal for baking.
- Don't Squeeze the Zucchini: While it might be tempting to remove excess moisture from the grated zucchini, keeping it intact helps to ensure your bread stays moist and tender.
- Measure Ingredients Accurately: Baking is a science, so be sure to measure your ingredients precisely. Use the spoon-and-level method for flour to avoid packing it down in your measuring cup.
- Mix Gently: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense loaf, so be gentle!
- Add Flavor Variations: Consider adding spices like nutmeg or ginger for an extra flavor kick, or mix in chocolate chips or dried fruits for a fun twist.
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the suggested baking time. A toothpick should come out with a few moist crumbs, not wet batter.
- Cool Properly: Allow the bread to cool in the pan for a bit before transferring it to a wire rack. This helps prevent it from becoming soggy.
- Storage Tips: Keep your zucchini bread in an airtight container at room temperature for up to 4 days, or refrigerate it for up to a week. It also freezes well for up to 3 months—just wrap it tightly!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 3g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 30mg
