The Best Zucchini Bread
Zucchini bread is the perfect blend of moist, tender texture and subtle sweetness, with just a hint of spice. It’s a cozy, feel-good loaf that’s great for using up extra zucchini and makes a delicious breakfast, snack, or dessert. You’d never guess there are veggies inside!
In this blog post, you will learn how to make zucchini bread.
How to Make Zucchini Bread
In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt together. Set aside.
In a large bowl, mix together with a silicone spatula the granulated sugar, vanilla extract, and two eggs. Once mixed together well, fold in the grated zucchini, then mix the melted butter and plain yoghurt into the wet mixture.
Slowly, pour the dry ingredients into the wet ingredients stirring as you pour, until the dry ingredients are full incorporated into the wet.
Grease 2 loaf pans.
Preheat the oven to 350℉/176℃/Gas Mark 5 and bake for 50 minutes or until a toothpick inserted comes out dry.
Let cool in the loaf pan for 10 minutes then remove and let the loaves cool on a cooling rack.
Storage
To store zucchini bread, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container.
It can be kept at room temperature for up to 3 days.
For longer storage, refrigerate it for up to a week.
Or you can store it in the freezer for up to 3 months. If freezing, wrap it well and thaw at room temperature before serving. This keeps it moist and delicious!
Ingredients
Grated Zucchini: grated zucchini is the star of the recipe. It adds moisture, a tender crumb, and a boost of nutrition, while staying virtually undetectable in flavour.
All-Purpose/Plain Flour: all-purpose flour is the structural base of the bread, giving it the right balance of softness and sturdiness.
Baking Powder & Baking Soda: These leavening agents help the bread rise and become light and fluffy.
Cinnamon, Ginger & Nutmeg: these spices are warm spices that add depth and cozy flavor to the bread, making each slice smell and taste irresistible.
Salt: Enhances the other flavors, but make to omit if you’re using salted butter to avoid over-seasoning.
Butter: butter provides richness, flavour, and a soft texture and using melted butter gives the loaf a moist, tender bite.
Granulated Sugar: granulated sugar adds sweetness and helps with browning, balancing the earthiness of the zucchini.
Vanilla Extract: vanilla extract brings a warm, sweet aroma and rounds out the flavor of the bread.
Eggs: eggs bind the ingredients together, contributing to the bread’s structure and moisture.
Plain Vanilla Yoghurt: plain vanilla yoghurt adds creaminess and tang, while keeping the loaf extra moist and soft — a secret weapon for the perfect zucchini bread. Full-fat is preferred for baking.
Tips
- You can swap the plain yoghurt for sour cream.
Zucchini Bread Recipe
Ingredients
- 3-4 c. grated zucchini approx. 2 medium zucchinis
- 3 c. all-purpose/plain flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. salt – omit if using salted butter
- 3/4 c. butter melted unsalted or salted
- 1 c. granulated sugar
- 2 tsp. vanilla extract
- 1/4 c. plain yoghurt
- 2 eggs
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a large bowl whisk together the sugar, vanilla, and eggs. Fold in the grated zucchini then mix in the melted butter and plain yoghurt.
- Slowly stir in the dry ingredients into the wet mixture as you pour. Try not to over-stir.
- Once the batter is fully mixed together pour the batter equally into two loaf pans.
- Bake at 350℉/176℃/Gas Mark 5 for 50 minutes or until a tooth pick inserted comes out with no batter on it.
- Remove from the oven and let cool for 10 minutes, then remove the loafs from the loaf pans and place onto a cooling rack to cool.
- Serve with butter or on their own and enjoy!
Notes
Author: Sarah Young