This Timeless Zucchini Bread recipe is a splendid way to transform a humble vegetable into a delightful treat. It's moist, subtly spiced, and perfect for any time of the year. Whether you're a seasoned baker or a beginner, this recipe is a must-try for its simplicity and flavor.
All-purpose flour is the backbone of this bread, giving it structure. The combination of baking soda and baking powder helps it rise beautifully. A pinch of salt enhances all the other flavors. The cinnamon and nutmeg add warmth and depth, turning each bite into a cozy experience. Sugar and brown sugar sweeten the bread while adding a hint of molasses flavor. Vegetable oil keeps things moist, and eggs provide richness and bind everything together. A splash of vanilla extract rounds out the flavor profile. The star, zucchini, brings moisture and a touch of earthiness. Walnuts add crunch and a nutty flavor, but they're optional if you're not a fan.
Enjoy a slice of zucchini bread slightly warm with a pat of butter for breakfast. It's also delightful with a dollop of cream cheese for a richer taste. For a sweet touch, drizzle some honey on top. Pair it with a light herbal tea for a comforting afternoon snack.
First things first, preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan. This ensures the bread bakes evenly and doesn't stick to the pan. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This dry mixture will be your bread’s foundation.
In a separate bowl, beat together the sugar, brown sugar, and vegetable oil until they're well combined. This step ensures the sugar is well incorporated, leading to a smooth batter. Next, add the eggs and vanilla extract to the sugar mixture, beating until smooth. This adds richness and helps bind everything together.
Now, it's time to combine the two. Gradually add the dry ingredients to the wet ingredients. Mix until just combined—overmixing can make the bread tough. Fold in the grated zucchini and walnuts, if you're using them. This is where the bread gets its moisture and texture.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling time helps it set properly.
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