Traditional Zucchini Bread

Name: Traditional Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10 servings
Ingredients: 2 cups grated zucchini; 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 cup chopped walnuts (optional)

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 10

★★★★★

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This Traditional Zucchini Bread offers a delightful way to use up those abundant zucchinis from your garden or farmer's market visits. It's moist, perfectly spiced, and just sweet enough to enjoy as a snack or breakfast treat.

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Ingredients for Traditional Zucchini Bread

Zucchini is the star, adding moisture and a subtle sweetness. All-purpose flour provides the structure, while granulated sugar and brown sugar balance sweetness and depth. Vegetable oil keeps it moist without overpowering flavors. Eggs bind everything together, and vanilla extract enhances the overall taste. Baking soda and baking powder work together for a nice rise. Salt balances sweetness, and ground cinnamon and nutmeg add warmth and spice. Optional walnuts offer a delightful crunch.

Tips & Tricks

Use freshly grated zucchini for the best moisture content.
Measure your ingredients accurately—especially flour—for consistent results.
If your zucchini is very watery, gently squeeze out excess moisture before adding it to the batter.

Serving Suggestions

This zucchini bread pairs beautifully with a spread of cream cheese or a pat of butter. Enjoy it warm or at room temperature. It also makes a delightful breakfast when served alongside fresh fruit or a dollop of Greek yogurt.

Frequently Asked Questions

Can I freeze zucchini bread?: Yes, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months.
What if I don't have walnuts?: You can use pecans, almonds, or skip the nuts altogether.
Can I make this bread gluten-free?: Yes, use a 1:1 gluten-free baking blend in place of the all-purpose flour.

Traditional Zucchini Bread Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and get your 9x5-inch loaf pan ready by greasing it well. This ensures your bread doesn't stick, making for an easy release later on.

In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mixing these thoroughly means even distribution of leaveners and spices, which is key for balanced flavor and texture.

In another bowl, beat the eggs, then add in both sugars, the oil, and vanilla extract. Mix until everything's well combined. This is your wet mix, which should be smooth and slightly thick.

With the wet ingredients ready, stir in the grated zucchini. It’s okay if it looks a bit watery; the zucchini will give your bread that lovely moisture.

Now, gradually incorporate the dry ingredients into the wet mix. Stir gently—overmixing can make the bread dense. If you chose to add walnuts, fold them in at this stage.

Pour the batter into your prepared loaf pan, spreading it out evenly. This helps it bake uniformly.

Pop it in the oven for 50-60 minutes. You'll know it's done when a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. This helps set the structure of the bread.

Why You'll Love This Recipe

Easy to make with simple pantry staples.
Perfectly moist and flavorful.
Customizable with optional nuts for added crunch.
A great way to sneak in some veggies!

Ingredients

2 cups grated zucchini

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup brown sugar

1/2 cup vegetable oil

2 large eggs

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 cup chopped walnuts (optional)

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. In another bowl, beat the eggs and mix in the granulated sugar, brown sugar, oil, and vanilla extract until well combined.

4. Stir the grated zucchini into the wet ingredients.

5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.

6. Fold in the chopped walnuts if using.

7. Pour the batter into the prepared loaf pan and spread evenly.

8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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