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Superb Zucchini Bread From the Garden
Each summer, my backyard pumps out a mountain of zucchini. I used to run out of ideas fast, but now I whip up this zucchini bread and everyone’s obsessed. It’s crazy soft, loaded with cinnamon flavor, and you’ll get two loaves—perfect for sharing (or not!).
Why You'll Totally Love This
You can’t mess this loaf up, even if you’re new in the kitchen. It knocks out extra zucchini and fills your home with that sweet, cozy smell of baking. And hey, the second loaf means there’s always some to give a friend or neighbor.
What You’ll Want On Hand
- Shredded Zucchini: 2 cups, use a grater—leave the water in for extra moisture.
- Optional Mix-ins: Toss in chocolate chips, raisins, or walnuts if you want.
- Granulated Sugar: 2 cups to sweeten things up.
- Vegetable Oil: 1 cup, keeps everything super moist.
- All-Purpose Flour: 3 cups, the main bulk.
- Baking Soda: 1 teaspoon, makes it rise.
- Eggs: 3 big ones, helps hold everything together.
- Baking Powder: 1/2 teaspoon, gives a little lift.
- Brown Sugar: 1/2 cup for a deeper flavor.
- Ground Cinnamon: 2 teaspoons, gives it that classic taste.
- Vanilla Extract: 2 teaspoons, just for extra flavor.
How to Whip It Up
- Let It Cool
- After baking, give your loaves 10 minutes right in the pans, then move them to a rack to finish cooling.
- Pop it in the Oven
- Pour the batter into two loaf pans (make sure you greased them) and bake at 350°F (175°C) for around 50–60 minutes, until a pick poked in the middle comes out clean.
- All Together Now
- Dump the dry stuff into the wet mix bit by bit, stirring gently just till it comes together. Add zucchini and whatever extras sound good.
- Dry Team
- Mix together flour, baking powder, baking soda, cinnamon, and a pinch of salt in a bowl. Sift and whisk so it’s all blended.
- Wet Team
- Get a big bowl and whisk up eggs, both sugars, oil, and the vanilla till it’s smooth.
- Work the Zucchini
- Wash, dry, and grate your zucchini (use the big holes). Don’t bother squeezing the water out—that extra moisture is good!
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Top Tips for Nailing It
Stir until you don’t see dry flour, then call it done. Want to add nuts or chocolate? Coat them in a spoonful of flour before mixing in so they spread out evenly instead of sinking.
Fun Twists To Try
Use melted coconut oil instead of veggie oil if you feel like something tropical. Stir in a spoonful of cocoa powder for a chocolate loaf or add cranberries for a zingy bite.
How to Keep It Fresh
Cool it off, then wrap tight with foil or plastic. Leave on your counter for three days max. To keep longer, freeze whole or in slices up to three months—let it thaw in the fridge overnight. Warm up slices in the microwave for that just-baked taste.
How to Serve It Up
Warm a slice and top with butter or cream cheese. Drizzle honey or dust on some powdered sugar if you want it sweeter. Sips of coffee or tea go great for a chill breakfast or snack.
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Got Trouble? Read This
If your bread is heavy, you probably stirred it too much or your baking powder/soda isn’t doing the job anymore. Double check those are good! Bread turn out soggy? Maybe your oven’s not hot enough or the zucchini was a little too juicy.
Why You’ll Want This Again
This one’s not just something to bake—it’s the kind of thing you’ll pass down. Bake it for people you love or just yourself. Once you smell it in the oven and take a bite, you’ll want to make it again and again.
Final Thoughts
Turn fresh zucchini into two soft, irresistible loaves. Cinnamon and nuts add the perfect flavor. Great for breakfast, sharing, or an afternoon treat that's easy to bake!
Recipe FAQs
- → Should I remove the zucchini skin?
You don’t need to peel it, especially smaller ones! Leave the skin on—it brings color and nutrients. Peel only if the zucchini is really big and the skin feels tough.
- → Can I store this loaf in the freezer?
Totally! This loaf keeps great in the freezer for up to 12 months. Let it cool fully, wrap it tightly in plastic, and pop it in a freezer bag.
- → What happens if I squeeze out the zucchini water?
Don’t do it! The water from the zucchini keeps your loaf soft and fluffy. Removing it makes it dry and heavy.
- → What’s the best way to know it’s done baking?
When a toothpick poked into the middle comes out dry, the loaf’s ready. Usually takes about 50-60 minutes at 350°F.
- → What’s the best way to store this loaf?
It stays good on the counter for 2 days. For extra freshness, put it in the fridge or freezer since it’s very moist.