Zucchini bread is a delightful treat that beautifully combines the earthy flavour of zucchini with the warmth of cinnamon and nutmeg. This moist and tender bread is perfect for breakfast or as a snack anytime.

See our Delicious Rhubarb Muffins Recipe

It’s a great way to use surplus zucchinis from your garden or local market, and its subtly sweet taste makes it a hit with kids and adults. Enjoy it plain or with a smear of butter for an extra indulgent treat.

Zucchini Bread Recipe

Recipe by Owais

Servings

12

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

Ingredients:

• 2 cups grated zucchini

• 3 eggs

• 1 cup vegetable oil

• 2 cups granulated sugar

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1 cup chopped walnuts or pecans (optional)

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour two 8×4 inch loaf pans.
• In a large bowl, beat the eggs until they are light and frothy. Mix in the vegetable oil, sugar, and vanilla extract until well combined.
• Stir in the grated zucchini until evenly distributed throughout the batter.
• Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl.
• Gradually add the dry and wet ingredients, mixing until just combined. Be careful not to overmix.
• If using, fold in the chopped nuts until evenly distributed.
• Pour the batter into the prepared loaf pans, spreading it out evenly.
• Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the centre comes clean.
• Allow the bread to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
• Once cooled, slice and serve. Enjoy your delicious homemade zucchini bread!

Ideas for Serving

• Breakfast Toast: Toast a slice and spread with butter or cream cheese for a quick and satisfying breakfast.
• Afternoon Snack: Enjoy a slice with a cup of tea or coffee for an afternoon pick-me-up.
• Dessert Delight: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert.

Nutritional Information (per slice)

• Calories: 210
• Fat: 10g
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 16g
• Protein: 3g

History

Zucchini bread became popular in the United States during the 1960s and 1970s, a time when home gardening and health-conscious eating were on the rise. The concept of incorporating vegetables into baked goods can be traced back even further, but zucchini bread has become a staple in American kitchens for its ease of preparation and delicious taste.

FAQs

Q: Can I make zucchini bread gluten-free?

A: Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend is suitable for baking.

Q: How should I store zucchini bread?

A: Store zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It can also be frozen for up to 3 months.

Q: Do I need to peel the zucchini before grating it?

A: No, there’s no need to peel the zucchini. The thin skin adds extra nutrients and texture to the bread.