Easy Zucchini Bread
I think I’ve already made this six times in the last few weeks. When summer is the season at hand this is the quick bread to be making! And it’s absolutely perfect when you cut a warm from the oven slice. Or two. Or three. It’s actually dangerously delicious! Addictive stuff I tell you. Who knew zucchini could somehow become absolutely irresistible? Sugar has a way of transforming many things into something so tasty, doesn’t it? I think it’s safe to say this is the number one way to use up garden fresh zucchini. Even kids will love it! And you’ll love just how easy it is to make! No mixer is even required. Just the good old fashioned way of mixing by hand.
Zucchini Bread Ingredients and Substitutes
All-purpose flour: I like to use unbleached all-purpose flour (it has a better flavor), but bleached can be used if that’s all you have. Ground cinnamon and nutmeg: If you don’t have these you could try using 3 teaspoons of pumpkin pie spice. Baking powder and baking soda: This blend helps the bread rise beautifully. Salt: Since there is so much zucchini in this recipe a fair amount of salt is added so it doesn’t taste flat. Don’t worry though, the bread doesn’t taste salty. Light brown sugar: In a pinch white sugar could be used in this recipe. Vegetable oil: Canola oil or even light olive oil will work fine too. Eggs: These bind ingredients and assist in rising. If there is an allergy you could try an egg replacer. Vanilla extract: Vanilla bean paste will work great here too. Zucchini: I haven’t tried substitutes here but I wonder about using a blend of zucchini and carrots (no need to strain carrots).
How to Make Zucchini Bread
Tips
Use room temperature ingredients so loaf rises better, and bakes faster. If you want to bring ingredients to room temperature faster you can place zucchini in warm water for about 20 minutes, and eggs in warm water for 5 minutes. If you absolutely must you can skip the room temperature ingredients, loaf will take a little longer to bake. Don’t skip straining excess liquid from zucchini or it will end up too wet and won’t bake through. If you want to make the zucchini a little less visibly noticeable you can peel the zucchini first before shredding. If you find loaf is browning before center is baked through (check at about 40 minutes), then tent with foil so top doesn’t get too dark. This will vary by oven.
Variations
Of course it’s so tasty as is but here are a few ways to change things up:
Mix 1 cup semi-sweet chocolate chips into batter before baking. Try it with 1 cup chopped walnuts or pecans (toasted if preferred). Toss in 1/2 cup raisins. If you like coconut you can mix in 1 cup shredded sweetened coconut. Add other spices such as ginger, cloves or allspice.
How long does it keep?
It should be stored in an airtight container and will keep 2 – 3 days at room temperature, or up to 1 week in the fridge.
Can it be frozen?
Yes. It can be frozen up to 3 months. Wrap in foil or parchment paper then store in an airtight container.
Can it be made into muffins?
Yes the batter can also be baked as muffins. Fill parchment paper lined muffin cups 3/4 full. They should take around 18 – 23 minutes at 350 degrees to bake.
How to Make It Healthier
If you want to make it a bit healthier then you could try:
Substituting half the oil with unsweetened applesauce. Using white whole wheat flour in place of all-purpose flour. Cut back on the sugar by 1/3 cup or try sweetening it with maple syrup (maybe 2/3 cup).
More Delicious Zucchini Desserts to Try
Lemon Zucchini Bread CarrotZucchini Bread Zucchini Cake with Cream Cheese Frosting or Zucchini Cupcakes Zucchini Oatmeal Chocolate Chip Cookies
