This old-fashioned zucchini bread is the perfect balance of moist, flavorful, and just the right amount of spice. It's a wonderful way to use up that bounty of summer zucchini and transforms it into a comforting treat you'll want to make on repeat.
Zucchini is the star here, keeping the bread moist and adding a subtle earthy flavor. No need to peel; just grate and go. All-purpose flour provides structure, while granulated sugar adds the right amount of sweetness without overwhelming the spices. Vegetable oil ensures the bread stays moist longer than butter would. Milk adds a touch of richness, helping the texture stay tender. Eggs bind everything together, providing lift and structure. A hint of vanilla extract adds warmth and depth to the flavor. Baking soda and baking powder are our leavening agents, ensuring the bread rises beautifully. A pinch of salt enhances all the flavors, and the ground cinnamon and nutmeg bring a cozy, warming aroma. Finally, chopped walnuts are optional but add a delightful crunch if you’re so inclined.
This zucchini bread is delightful on its own but also shines with a smear of cream cheese or butter. For a sweet touch, try it with a dollop of honey or fruit preserves. It pairs perfectly with a cup of chai or herbal tea, enhancing those warm spice notes.
First things first, preheat your oven to 350°F (175°C). This ensures that when your batter is ready, the oven is hot and waiting. Grab a 9x5 inch loaf pan and give it a good coat of grease and a dusting of flour to prevent sticking.
In a large mixing bowl, crack in the eggs and add the sugar and vanilla extract. Beat them together until smooth. This creates a lovely base for the zucchini to integrate seamlessly. Now, mix in the grated zucchini and vegetable oil, stirring until everything is well combined.
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This dry mixture is what will give your bread its structure and flavor. Gradually add this to the zucchini mixture, stirring just until you see no streaks of flour. Be careful not to overmix.
If you’re using walnuts, fold them gently into the batter now. They add such a nice texture and flavor, but if nuts aren’t your thing, feel free to leave them out.
Pour the batter into your prepared loaf pan, spreading it evenly. Place it in the preheated oven and let it bake for 55 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Once baked, let the bread rest in the pan for about 10 minutes. This helps it settle and makes it easier to remove. Then, transfer it to a wire rack to cool completely before slicing.
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