Indulge in the delightful aroma and moist texture of our freshly baked Zucchini Bread, a timeless classic that’s perfect for breakfast, snacking, or dessert. Bursting with wholesome ingredients and subtle sweetness, this bread is a delightful way to enjoy the abundance of summer zucchini while satisfying your cravings for a comforting treat.
In this recipe, grated zucchini adds moisture and tenderness to the bread while providing a subtle hint of freshness. Combined with warm spices like cinnamon and nutmeg, and sweetened with honey or maple syrup, each slice offers a harmonious balance of flavors that’s sure to please even the most discerning palate.
Whether enjoyed with a cup of coffee in the morning or as a satisfying snack throughout the day, our Zucchini Bread is a versatile and delicious addition to any mealtime. So, gather your ingredients and prepare to savor the simple joys of homemade baking with this delightful recipe that’s sure to become a family favorite.
Ingredients
- 2 cups grated zucchini
- 2 cups all-purpose flour (or substitute with almond flour for a gluten-free option)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs, beaten
- 1/2 cup coconut oil, melted (or substitute with melted butter)
- 1/2 cup honey or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- Optional add-ins: chopped nuts, raisins, or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the beaten eggs, melted coconut oil, honey or maple syrup, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Gently fold in the grated zucchini and any optional add-ins, such as chopped nuts, raisins, or chocolate chips.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the zucchini bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and serve the zucchini bread as desired. Enjoy it plain or with a spread of butter or cream cheese.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness.
- Enjoy the moist and flavorful goodness of homemade zucchini bread with every delicious bite!
SPONSORED
Sponsored Videos
Emily Woodward - The Author
Emily Woodward, through her book Anti-Inflammatory Eats For Beginners, narrates her inspiring journey of managing Multiple Sclerosis (MS) with a strategic diet. Confronting the complexities of MS, Emily turned to an anti-inflammatory diet, finding it pivotal in alleviating her symptoms and enhancing her overall health. Her book is an insightful compilation of recipes and tips, showcasing the dietary changes that played a significant role in her journey. Anti-Inflammatory Eats For Beginners goes beyond a simple recipe book; it’s a practical guide infused with personal experiences, offering a path for others struggling with similar conditions.
