If you’re looking for a delicious way to use up your summer zucchini, look no further than this irresistible Zucchini Nut Bread from Paulette! This moist, flavorful loaf is not only a fantastic treat for breakfast or an afternoon snack, but it also packs a delightful crunch from the nuts and a hint of warmth from the cinnamon. With just a few simple ingredients and a little bit of your time, you can create a comforting homemade bread that will have everyone asking for seconds. Ready to impress your family and friends with a slice of this scrumptious goodness? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your Zucchini Nut Bread bakes evenly and rises properly.
- Prepare a 9x5-inch loaf pan by greasing it lightly with vegetable oil or butter. You can also line the bottom with parchment paper for easier removal.
- Grate the zucchini using a box grater or a food processor. You should have about 2 cups of grated zucchini. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This step is important to prevent the bread from becoming too soggy.
- In a large mixing bowl, combine the sugar and vegetable oil. Whisk them together until the mixture is well combined and slightly fluffy.
- Add the eggs to the sugar and oil mixture, one at a time, whisking well after each addition until fully incorporated.
- In another bowl, sift together the all-purpose flour, baking soda, cinnamon, and salt. This helps to evenly distribute the dry ingredients and aerate the flour.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in a dense bread.
- Fold in the grated zucchini and chopped nuts (walnuts or pecans) until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Make sure to leave a little space at the top, as the bread will rise while baking.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Slice the Zucchini Nut Bread once it has cooled. Enjoy it plain or spread with butter, cream cheese, or your favorite spread!
Tips
- Choose the Right Zucchini: Opt for medium-sized zucchinis, as they tend to have a better flavor and texture. Smaller zucchinis can be too watery, while larger ones may have larger seeds.
- Squeeze Out the Moisture: Don’t skip the step of squeezing out excess moisture from the grated zucchini! This is crucial for achieving the perfect bread texture and avoiding sogginess.
- Mix Gently: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense loaf, so be gentle to keep it light and fluffy.
- Experiment with Nuts: While walnuts and pecans are classic choices, feel free to experiment with other nuts or even add chocolate chips for a fun twist!
- Check for Doneness: Ovens can vary, so keep an eye on your bread as it bakes. A toothpick inserted into the center should come out clean or with a few moist crumbs for perfect doneness.
- Storage Tips: To keep your Zucchini Nut Bread fresh, store it in an airtight container at room temperature for up to three days, or refrigerate it for longer shelf life. You can also freeze it for up to three months—just make sure to wrap it well!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 4g
Fat: 18g
Saturated Fat: g
Cholesterol: 35mg
