Description
Craving a cozy, wholesome dessert or breakfast bread that sneaks in some veggies? This Zucchini Bread is your perfect match! Packed with grated zucchini, warm cinnamon, and crunchy walnuts, this moist, tender loaf is both comforting and delicious.
Ingredients
Here’s what you need to make this Zucchini Bread. Each ingredient adds to the moist, spiced, and nutty magic.
- All-Purpose Flour (3 cups, spooned and leveled): Forms the tender base of the loaf.
- Cinnamon (2 teaspoons): Adds warm, cozy spice.
- Baking Powder (1 teaspoon): Helps the bread rise.
- Baking Soda (1 teaspoon): Works with the zucchini’s moisture for a light texture.
- Sea Salt (1 teaspoon): Balances the sweetness.
- Cane Sugar (1 1/2 cups): Sweetens the bread without overpowering.
- Vegetable Oil (1 cup, plus more for the pans): Keeps the bread moist and tender.
- Large Eggs (3): Bind the batter and add structure.
- Vanilla Extract (1 tablespoon): Enhances the flavor with a warm, sweet note.
- Grated Zucchini (3 cups, about 2 medium, don’t press or squeeze): Adds moisture and subtle veggie goodness.
- Chopped Walnuts (1 cup, plus more for topping): Brings crunchy texture and nutty flavor.
Substitutions and Variations
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Cane Sugar: Swap with granulated sugar, coconut sugar, or reduce to 1 cup for a less sweet loaf.
- Vegetable Oil: Replace with melted coconut oil, olive oil, or applesauce for a lighter option (applesauce may make it denser).
- Eggs: Use 3/4 cup mashed banana or flax eggs (3 tablespoons ground flaxseed + 9 tablespoons water) for an egg-free version.
- Walnuts: Substitute with pecans, almonds, or skip for a nut-free version.
- Zucchini: Swap with grated carrots or a mix of zucchini and carrots for a twist.
- Add-Ins: Fold in 1/2 cup raisins, dried cranberries, or chocolate chips for extra flavor.
Instructions
Step 1: Prep the Oven and Pans
- Preheat your oven to 325°F (165°C).
- Grease two 8×4-inch or 9×5-inch loaf pans with vegetable oil or cooking spray.
Tip: Line pans with parchment paper for easy removal, leaving overhang on the sides.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together 3 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon sea salt.
Tip: Spoon and level the flour to avoid a dense loaf.
Step 3: Prepare the Wet Ingredients
- In another large bowl, whisk together 1 1/2 cups cane sugar, 1 cup vegetable oil, 3 large eggs, and 1 tablespoon vanilla extract until smooth.
- Add 3 cups grated zucchini and fold to combine, keeping the zucchini’s moisture intact (don’t press or squeeze).
Tip: Grate zucchini with a box grater or food processor for quick prep.
Step 4: Combine and Add Walnuts
- Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
- Fold in 1 cup chopped walnuts gently.
Tip: Mix just until no flour streaks remain to keep the bread tender.
Step 5: Bake
- Divide the batter evenly between the two prepared loaf pans.
- Sprinkle the tops with extra chopped walnuts for a crunchy finish.
- Bake for 40–55 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
Tip: Check at 40 minutes; if browning too quickly, tent with foil for the remaining time.
Step 6: Cool and Serve
- Let the loaves cool in the pans for 10–15 minutes, then transfer to a cooling rack to cool completely.
- Slice and serve at room temperature or slightly warm.
Tip: Cool fully before slicing to prevent crumbling.