You can't beat a classic recipe and this Easy Zucchini Bread is no different. Uncomplicated, perfectly soft, with just the right touch of sweetness, its filled with nostalgic flavor.
Plus I've topped and filled the bread with pecans for a deliciously toasty crunch. But no worries if you're looking for a nut-free bread.
You can leave them out if you prefer, the bread will still be wonderful.
- Zucchini is also referred to as courgette in other countries.
Here's A Visual Of The Steps So You Can See How Its Done
This is just an overview, jump down to the full recipe card for the recipe amounts and recipe instructions
- Flour mixture: In a medium bowl, whisk together ¾ cup flour, ½ teaspoon baking soda, ½ teaspoon baking powder and salt. Set aside.
- Egg mixture: In a separate large bowl, whisk 2 large eggs, ¾ cup sugar ¾ cup oil and 1 teaspoon vanilla extract.
- Add the flour mixture into the bowl with the egg mixture.
- With a folding motion, use a spatula to mix the ingredients just until incorporated.
- Add 2 cups shredded (grated) zucchini - (about 2 medium sized zucchini will make 2 cups when shredded) If using chopped pecans, add it in now with the zucchini.(see recipe card below for amount needed)
- Use a spatula to fold in all the ingredients, just until incorporated.
- Transfer the batter to a greased and lined 8.5X4.5 inch (21.5 x 11.4 cm) loaf pan.
- Sprinkle the chopped pecans (if using) over the batter. Bake in a preheated oven of 180°C/350°F (fan 160°C) for 45-50 minutes or until a skewer inserted in the middle comes out clean.
- After baking, leave the loaf in the pan for 10 minutes. Then gently remove it from the pan with the help of the baking paper.
- Transfer the loaf to a cooling rack. Leave to cool for at least 20 minutes before slicing.
Tips for making Easy Zucchini Bread
Is it necessary to remove excess water from the shredded zucchini?
- I don't, however certain recipes instruct you to remove excess water from the shredded zucchini by pressing it in a clean kitchen towel.
- I find that the water is beneficial to ensure a bread that is not too dry. It's totally up to you, though.
- Squeeze out the water if you want the bread to be lighter and drier. Leave it as is if you're aiming for a slightly denser loaf.
- Do not overmix the batter or your end result will be a densely textured bread.
- You're good to go with either a wooden spoon or a silicone spatula to mix the batter. Steer clear of using an electric mixer to prevent over-mixing.
You can reduce the sugar quantity mentioned in the recipe
if you prefer a less sweet bread. The texture and baking of the bread will remain unaffected by the amount of sugar used. Only its level of sweetness will change.
If the top of the zucchini bread starts browning too fast, just cover with foil halfway through baking. Make sure to shape the foil into a little dome so it doesn't touch the batter while the loaf bakes.
After baking, leave the loaf in the pan for 10 minutes. Then gently remove it from the pan with the help of the baking paper.
Transfer the loaf to a cooling rack. Leave to cool for at least 20 minutes before slicing.
Please allow the bread to cool for at least 15 to 20 minutes before slicing.
- Some of that steam needs to escape or else your slices might be doughy.
- It's best cooled until only slightly warm before slicing as the texture and flavor are still developing.
How to Store or Freeze Zucchini Bread
- At room temperature: You can store this loaf at room temperature in an airtight container for up to 3 days. If your kitchen is too warm or humid, then its best stored in the refrigerator.
- This bread can be frozen for up to 3 months : After the bread cools down, wrap it up, first in plastic wrap then foil. Thaw out at room temperature before serving
- Another great freezing option – Slice your bread before you freeze it. Separate the slices with squares of wax wrap or parchment paper to make the frozen slices easier to separate. That way, you won't have to thaw and refreeze the entire loaf every time you want a slice or two.
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