How to Bake Classic Zucchini Bread
This zucchini bread recipe is a true gem, with a moist and tender crumb, and subtle hints of cinnamon and vanilla. With each bite, you'll discover the delightful surprise of shredded zucchini almost melting into the bread, adding a touch of natural sweetness and an incredible texture.
Prepare to be enchanted by the enchanting aroma that will fill your kitchen as this moist and flavorful bread bakes to perfection.
Tips for baking Zucchini bread
Choose fresh zucchini: Select firm and fresh zucchini for the best flavor and texture in your bread. Avoid using overripe or mushy zucchini.
Grate the zucchini correctly: Use a box grater or the grating disc of your food processor to shred the zucchini. Make sure to remove excess moisture from the shredded zucchini by squeezing it gently into a clean kitchen towel or cheesecloth.
Adjust the moisture content: Depending on the moisture content of your zucchini, you may need to adjust the amount of liquid in your recipe. If your zucchini is particularly watery, consider reducing the liquid ingredients slightly or adding a bit more flour.
Don't overmix the batter: Mix the batter until the ingredients are just combined. Overmixing can result in a denser and tougher texture.
Add mix-ins: Zucchini bread is versatile, and you can enhance its flavor and texture by adding mix-ins of choice such as nuts, dried fruits, or chocolate chips. Fold them into the batter gently.
Adjust baking time and temperature: Different ovens may vary in temperature accuracy, so it's essential to keep an eye on your bread as it bakes. Start checking for doneness a few minutes before the recommended baking time. If the top is browning too quickly, you can tent it with foil to prevent excessive browning while the center cooks.
Cool the bread properly: Allow the zucchini bread to cool in the pans for about 10-15 minutes before transferring them to a wire rack to cool completely. This helps the bread to set and prevents it from breaking apart.
3 cups all-purpose flour
2 cups sugar
2 cups grated, peeled raw zucchini
1 tablespoon vanilla extract
1 cup coarsely chopped toasted walnuts
1 cup vegetable oil
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
1 tablespoon ground cinnamon
Prepare two loaf pans by lightly greasing them with vegetable oil or cooking spray. Preheat your oven to 350°F.
In a medium bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, and ground cinnamon, ensuring they are well combined.
In a large bowl, using an electric mixer or a whisk, beat the eggs until they become light and foamy, which should take approximately 3 minutes.
Then, add sugar, vegetable oil, grated zucchini, and vanilla extract to the bowl. Mix the ingredients lightly but thoroughly.
Next, add the dry ingredients to the egg-zucchini mixture. Stir until the mixture is well blended. Then, add the coarsely chopped toasted walnuts and distribute the batter equally between the prepared pans.
Bake the loaf in the preheated oven until the top turns golden brown and a toothpick or tester inserted into the center comes out clean. Allow it to cool for an hour in the wire rack before you serve.
Once completely cooled, store the zucchini bread in an airtight container at room temperature for a few days. It can also be frozen by wrapping it tightly in plastic wrap and foil, then placing it in the freezer for up to a few months.
There are various ways to enjoy the loaves: you can serve them warm, right out of the oven, accompanied by butter and delicious honey. Alternatively, you can toast a slice of leftover bread and spread it with cream cheese.