Zucchini Bread
Ingredients
- 3 cups all-purpose flour
spooned into measuring cup and leveled-off
- 2½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 1¾ cup granulated sugar
- 2 cups grated zucchini
you'll need two medium zucchinis; do not wring out the liquid
- 2 sticks unsalted butter
melted and slightly cooled, 1 cup
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
lightly toasted if desired
- ½ cup currants or raisins
optional
Directions
- 1
Preheat oven to 325°F and set rack in middle position. Generously grease two 8½ x 4½-inch loaf pans with nonstick cooking spray.
- 2
In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
- 3
In a large bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract; using a wooden spoon or rubber spatula, stir to combine.
- 4
Add the dry ingredients to liquid ingredients and mix until just combined. Add the nuts and currants, then divide the batter evenly into the prepared pans. Bake for 60 to 65 minutes, or until a cake tester comes out clean. Set the pans on a wire rack and let cool for about 10 minutes, then turn the loaves out onto rack to cool completely.
- 5
Note: You can also add chocolate chips to this bread. I typically use between ¾ to 1 cup chocolate chips instead of nuts and currants. Whatever combination you use, just be sure total add-ins (nuts, currants, chips) do not exceed 1½ cups.
- 6
Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Zucchini Bread
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About this Recipe
Craving a comforting treat that makes the most of your abundant summer harvest? This Zucchini Bread recipe is the perfect answer, brimming with warm spices, wholesome walnuts, and a choice of currants or decadent chocolate chips. It’s a truly delightful way to transform humble garden zucchini into something extraordinary. This recipe shines by embracing the natural moisture of fresh zucchini, ensuring a tender, never-dry crumb. The thoughtful combination of classic spices, including ground cinnamon and ground nutmeg, creates an incredibly cozy aroma and flavor that perfectly complements the subtle sweetness of the bread. This careful balance of ingredients sets it apart, delivering a deeply satisfying bake every time. You'll discover a wonderfully moist and richly flavored quick bread with every slice. The generous amount of grated zucchini practically melts into the batter as it bakes, leaving behind only incredible moisture and a tender texture, without making the bread taste distinctly "vegetable-like." Instead, you get a beautiful, spiced crumb that’s both substantial and delicate. Depending on your chosen mix-ins, you'll enjoy either the bright, subtle chew of currants (or raisins) or the rich, melty indulgence of chocolate chips, all balanced by the pleasant crunch of chopped walnuts. This is a straightforward bake using common pantry staples like all-purpose flour, granulated sugar, and eggs, resulting in a truly comforting homemade treat. This Zucchini Bread is wonderfully versatile, allowing you to tailor it to your taste. While the recipe suggests currants or raisins for a traditional flavor, feel free to substitute with chocolate chips if you prefer a richer, sweeter profile. You can also lightly toast the chopped walnuts before adding them to the batter to enhance their nutty depth. Enjoy a slice of this comforting Zucchini Bread for breakfast with your morning coffee, as an afternoon snack, or even as a simple dessert. It's a delightful treat for any occasion, from casual family gatherings to a quiet moment of personal indulgence.