Are you ready to transform your garden-fresh zucchini into a delightful treat that’s perfect for breakfast or a snack? Lisa's Easy Zucchini Bread is not just any ordinary loaf; it's a moist, flavorful delight that will leave your taste buds craving more! With just a handful of simple ingredients and a little love, you can whip up this American classic in no time. Get ready to impress your family and friends with a homemade bread that’s bursting with flavor and a hint of cinnamon. Trust us, this recipe is so easy, you’ll want to make it every week!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups grated zucchini
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- Wash and trim the zucchini. Using a box grater, carefully grate the zucchini. Do not squeeze out moisture, as it helps keep the bread moist.
- In a large mixing bowl, combine sugar, vegetable oil, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and well-incorporated.
- In a separate bowl, sift together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to ensure even distribution of dry ingredients.
- Gently fold the grated zucchini into the wet ingredients, stirring until evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring carefully until just combined. Avoid overmixing to prevent a tough bread texture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 50-55 minutes. To check doneness, insert a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with butter for extra indulgence.
Tips
- Choose the Right Zucchini: Look for medium-sized zucchini, as they have the best flavor and moisture content. Avoid oversized ones, which can be watery and less flavorful.
- Don’t Drain the Zucchini: Keep the moisture from the grated zucchini intact; it’s essential for keeping your bread moist and delicious.
- Mixing Matters: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense loaf, so be gentle!
- Check for Doneness: Baking times can vary, so start checking your bread at the 50-minute mark. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cooling is Key: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This helps it set and makes slicing easier.
- Serving Suggestions: For an extra touch of indulgence, dust your slices with powdered sugar or spread a little butter on warm slices. It’s the perfect way to elevate your zucchini bread experience!
Nutrition Facts
Calories: 162kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 37mg
