Best 2 Classic Zucchini Bread Recipes
If you are searching for an easy-to-make and indulgent treat that is bursting with flavors, look no further than the classic zucchini bread. With its moist and tender crumb, subtly sweet flavor, and delightful hint of zucchini, this classic quick bread is a delightful addition to any breakfast, brunch, or afternoon tea table. Its versatility makes it a perfect match for various occasions, from casual family gatherings to special celebrations. Whether you prefer a traditional recipe with a touch of nostalgia or an innovative twist with unique ingredients, there are countless variations of zucchini bread that cater to every taste and preference. So grab your apron, assemble your ingredients, and let's embark on a culinary journey as we explore the wonderful world of classic zucchini bread.
Here are our top 2 tried and tested recipes!
CALEY'S CLASSIC ZUCCHINI BREAD
A sweet cinnamon-y zucchini bread that makes use of all the leftover zucchini from my family's garden. My whole family loves this bread and begs me to make it as soon as the zucchinis are harvested! Pecans can be used in place of walnuts if preferred.
Provided by mouse1493
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h25m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare 2 8x4-inch loaf pans with cooking spray.
- Beat the eggs in a mixing bowl with an electric mixer until frothy. Slowly add the sugar while continually beating. Stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. Add the zucchini to the mixture and stir.
- Mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. Add the chopped walnuts and stir. Divide the batter between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 38.3 g, Cholesterol 34.9 mg, Fat 17.2 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 246.6 mg, Sugar 25.5 g
CLASSIC ZUCCHINI BREAD
A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both. This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter. While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist. Since this recipe makes two loaves (if you're going to grate all that zucchini, might as well make it count), know that one will freeze excellently for at least a month. The recipe can also be halved with great success.
Provided by Alison Roman
Categories quick breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
- Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
- Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
- Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
- Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
- Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
- Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
- Let cool completely on a wire rack before removing from the loaf pan.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams
Tips:
- Choosing the Right Zucchini: Select small to medium-sized zucchini with tender skin for a moist and flavorful bread.
- Grate the Zucchini Properly: Use a box grater with large holes to grate the zucchini. Avoid chopping or pureeing, as this can result in a dense bread.
- Measuring the Flour: Use the spoon-and-level method to measure the flour for accurate results. Avoid scooping directly from the bag, as this can pack the flour and lead to a dry bread.
- Mixing the Batter: Mix the batter until just combined. Overmixing can result in a tough bread.
- Baking the Bread: Bake the bread at the specified temperature and for the recommended time. Underbaking can result in a gooey center, while overbaking can dry out the bread.
- Cooling the Bread: Allow the bread to cool completely before slicing and serving. This will help to prevent crumbling.
Conclusion:
With its moist texture, sweet flavor, and versatile nature, zucchini bread is a classic recipe that deserves a spot in every baker's repertoire. Experiment with different variations, such as adding nuts, chocolate chips, or dried fruits, to create your own unique twist on this timeless treat. Whether you're enjoying it as a breakfast treat, an afternoon snack, or a dessert, zucchini bread is sure to satisfy your cravings. So why not give it a try today and experience the deliciousness for yourself?
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