Zucchini bread, a delightful cross between a cake and a bread, is a fantastic way to sneak in some veggies while enjoying a sweet treat. This Quick Zucchini Bread Recipe is perfect for busy bakers looking for a simple, yet satisfying, bake. It’s moist, flavorful, and incredibly easy to make, even if you’re a baking novice.
Table Of Contents
Why This Quick Zucchini Bread Recipe Works
This recipe is designed for speed and simplicity without compromising on flavor. It uses common pantry staples and requires minimal prep time. We’ll focus on getting that perfectly moist crumb and incorporating the zucchini seamlessly, resulting in a bread that’s both delicious and healthy. You won’t believe how easy it is to create a bakery-worthy loaf in your own kitchen.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium)
Ingredients for Quick Zucchini Bread
Step-by-Step Baking Instructions
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This prevents the bread from sticking and ensures a clean release. Much like Best ways to store bread to keep it fresh longer, proper storage after baking is crucial.
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Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures even distribution of the leavening agents and spices, contributing to a consistent texture and flavor.
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Wet Ingredients: In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract. The sugar and oil create a moist base, while the eggs bind the ingredients and add richness.
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Combine Wet & Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough bread. Just like our Simple banana bread in 20 minutes, quick doesn’t mean complicated.
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Add Zucchini: Fold in the grated zucchini. The zucchini adds moisture and a subtle sweetness to the bread. Similar to Easy banana bread no sugar, you can adjust the sweetness to your liking.
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Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary slightly depending on your oven.
Zucchini Bread Baking in the Oven
Cooling & Serving
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bottom of the bread from becoming soggy. Once cooled, slice and serve. This quick zucchini bread is delicious on its own, or you can enhance it with a spread of cream cheese frosting. For those who prefer less sugar, check out our Simple zucchini bread no sugar.
Tips for the Best Quick Zucchini Bread
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Don’t overmix: Overmixing develops gluten, leading to a tough bread. Mix until just combined.
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Grate the zucchini finely: Finely grated zucchini incorporates seamlessly into the batter, preventing large chunks and ensuring a moist texture.
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Adjust sweetness: If you prefer a less sweet bread, reduce the sugar by 1/4 cup.
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Add-ins: Feel free to customize your bread with nuts, chocolate chips, or dried fruits.
Perfectly Baked Zucchini Bread
“A perfectly baked zucchini bread relies on the right balance of moisture and sweetness,” says renowned baker, Amelia Hearthwood. “Finely grating the zucchini and not overmixing the batter are key to achieving that ideal texture.”
Storing Your Zucchini Bread
This quick zucchini bread will keep for up to 3 days at room temperature, stored in an airtight container. For longer storage, you can freeze it for up to 2 months. Looking for the perfect apple for your next baking adventure? Our guide on the best baking apple might be helpful.
“Zucchini bread is a versatile treat,” adds Hearthwood. “It’s perfect for breakfast, brunch, or an afternoon snack. And it’s a great way to utilize that summer zucchini bounty!”
Conclusion
This quick zucchini bread recipe is a testament to the fact that delicious baked goods don’t have to be complicated. With a few simple ingredients and easy-to-follow instructions, you can create a moist, flavorful loaf that’s perfect for any occasion. So, grab your zucchini and get baking!
FAQ
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Can I use frozen zucchini? Yes, you can use thawed and drained frozen zucchini.
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How do I know when the bread is done? Insert a wooden skewer into the center. If it comes out clean, the bread is done.
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Can I make muffins instead of a loaf? Yes, you can bake the batter in muffin tins for about 20-25 minutes.
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How do I store zucchini bread? Store it in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
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Can I add nuts or chocolate chips? Absolutely! Feel free to add your favorite mix-ins.
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What can I serve with zucchini bread? Enjoy it plain, with butter, cream cheese frosting, or alongside a cup of coffee or tea.
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How can I reduce the sugar in this recipe? You can reduce the sugar by 1/4 cup without significantly altering the texture.
