Best Zucchini Bread Recipe
You'll love this zucchini bread recipe – it's moist, flavorful, and the perfect way to use up that summer squash. The key is shredding the zucchini and incorporating it into the batter, which lends a delightful texture. Warm spices like cinnamon and nutmeg complement the natural sweetness of brown sugar. Bake it up, and you'll have a delightful quick bread that's hard to resist. But there's more to this recipe than meets the eye…
History
Although the exact origins of zucchini bread are unclear, it's believed to have emerged as a popular recipe in the mid-20th century.
This rise in cultural significance coincided with the growing popularity of zucchini as an ingredient in American cuisine. Zucchini, a variety of summer squash, originated in the Americas and was later introduced to Europe.
As home gardening flourished in post-war North America, cooks began experimenting with new ways to use the abundant zucchini harvest. The moist, sweet quick bread became a beloved way to showcase this versatile vegetable, showcasing its mild flavor and ability to lend moisture to baked goods.
Recipe
Zucchini bread is a delightful way to use up the abundance of summer zucchini. This quick bread is moist, flavorful, and perfect for breakfast, snacking, or even dessert. The shredded zucchini adds moisture and nutrients, while a blend of warm spices and brown sugar creates a comforting and satisfying treat.
This recipe is easy to make and yields a large loaf, making it great for sharing or enjoying throughout the week. The simple preparation and straightforward ingredients make this zucchini bread a versatile and crowd-pleasing baked good.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 2 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, beat the eggs and brown sugar until well combined. Stir in the vegetable oil, buttermilk, and vanilla. Fold in the shredded zucchini.
Add the dry ingredients to the wet ingredients and mix just until combined, being careful not to overmix. If using, fold in the chopped nuts.
Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Allow the zucchini bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing and serving.
For best results, be sure to thoroughly squeeze out any excess moisture from the shredded zucchini before adding it to the batter. This will help prevent the bread from becoming too wet or dense.
Enjoy your delicious homemade zucchini bread!
Nutritional Guide
One serving of this zucchini bread provides a balanced nutritional profile. Each slice contains 190 calories, 7g of fat, 28g of carbs, and 4g of protein.
The zucchini contributes fiber, vitamins, and minerals, while the whole wheat flour boosts the bread's nutrient density.
An ingredient analysis reveals that this recipe is high in potassium, vitamins C and B6, and manganese – all of which offer impressive health benefits.
The combination of wholesome ingredients makes this zucchini bread a nutritious choice, packed with nutrients that support overall well-being.
Final Thought
While the nutritional profile of this zucchini bread is impressive, the actual baking process deserves your attention. Heed these baking tips for a foolproof loaf: preheat your oven thoroughly, grease the pan meticulously, and don't overmix the batter.
For ingredient substitutions, try swapping out the all-purpose flour with whole wheat, or use applesauce in place of some of the oil.
Achieving the perfect zucchini bread texture is all about striking the right balance – not too dense, not too airy. With a little practice and these expert techniques, you'll be whipping up moist, flavorful zucchini bread that'll have your family coming back for seconds.
