Zucchini Bread
If you want a delicious and moist loaf, use zucchini (or courgettes) and bake zucchini bread. By using healthier food and standard baking skills, this bread recipe turns out great for early morning food, tea or even as a snack during the day.
The courgettes make the bread quit moist and more filling, but you don’t lose out on any flavor.
Ingredients for 1 loaf (the loaf will give you about 12 slices)
High-Tier Foods
| Ingredient | Amount | Notes |
|---|---|---|
| Plain flour (all-purpose) | 2 cups (250g) | — |
| Baking powder | 1 tsp | Leavening agent |
| Baking soda | ½ tsp | Helps bread rise |
| Ground cinnamon | — | Adds aroma |
| Salt | — | Balances sweetness |
| Granulated sugar | To taste | Adjust for preferred sweetness |
| Brown sugar (light) | 50g (¼ cup) | — |
| Eggs | 2 large | At room temperature |
| Sunflower or rapeseed oil | 120ml (½ cup) | Neutral flavor |
| Vanilla extract | — | Adds flavor |
| Courgettes (grated) | — | Squeeze water out if very juicy |
| Chopped walnuts (optional) | 75g (½ cup) | — |
Equipment Needed
| Item | Description | Notes |
|---|---|---|
| Measurements | Approx. 23cm × 13cm | Likely refers to loaf tin size |
| Mixing bowls | — | For combining ingredients |
| Grater | — | For grating courgettes or other ingredients |
| Whisk or electric mixer | — | For mixing batter |
| Measuring spoons and cups | — | For accurate ingredient measurement |
Method
- First, you should prepare the courgettes.
Place the courgettes on a coarse grater and shred them. To avoid your bread drying out, cover it in a clean tea towel or muslin and press the moisture out. - In the next step, you should mix the dry ingredients together.
In a big bowl, mix together flour, baking powder, baking soda, cinnamon and salt. - In the third step, mix the sugar and the wet ingredients together.
Put eggs, granulated sugar, brown sugar, oil and vanilla extract in another bowl and whisk until everything is combined well. - In step 4, you need to start mixing the Wet and Dry ingredients together.
Stir the dry ingredients into the wet mixture only until they are mixed. - In the next step, mix the Courgettes and Nuts with the rest.
Take out your grated courgettes, add them to the batter and mix in the walnuts if there are any. - Step 7: Place your stuffing in the oven.
Place the refrigerated batter in a tin that is either greased or lined with parchment paper. Bake at 180°C (160°C with a fan) / 350°F for 50 to 60 minutes, making sure the skewer inserted into the cake’s centre comes away clean. - Lastly, let it chill and then you can serve it.
Let the bread rest for 10 minutes in the tin and only after it has cooled, put it on a wire rack and allow it to cool further before slicing.
Baking Tips
- Ensure you do not stir the batter too long since it will make the bread tougher.
- If water is dripping from your courgettes, ensure you pat them dry before using them.
- When not serving, keep your leftovers at room temperature for up to 3 days or place them in the freezer for up to 3 months.
Nutritional Benefits
- Zucchinis are rich in vitamins A and C, provide fibre and add hydration.
- Putting both white and brown sugar in a recipe helps to retain moisture and sweetness at the same time.
- You can include walnuts as a healthy source of fats and protein.
Real-Life Use
In many UK kitchens, this recipe is known to be a healthy dessert. Many parents like it because it allows them to hide vegetables in their kids’ snacks. It turns out, mothers in Manchester are preparing “courgette cake” as a special treat for their kids after school.
Variations
| Variation | Adjusting the Settings |
|---|---|
| Gluten-Free | Just substitute regular flour with gluten-free blend instead. |
| Vegan | Instead of eggs, use flax eggs and substitute with oil from plants |
| Natural Sweetness | Raisins or chopped dates can be mixed in to give your energy ball more sweetness |
| Warming Flavour | For an enjoyable warming taste, add ½ tsp nutmeg and ground ginger to the mixture. |
Frequently Asked Questions
Q.Do I need to peel the zucchini before grating it?
A.No, you may spar yourself the effort! Zucchini skin is tiny and melts into a sweet mush during the baking process so you cannot even tell you used them in the bread. There are also plenty of nutrients in the skin, and can produce beautiful colourful flecks to your loaf. Then simply wash the zucchini well and start grating.
Q.My zucchini bread turned out soggy in the middle. What did I do wrong?
A.An overly moist loaf can be an annoyance and is almost always a result of over abundant moisture of the zucchini. Once you have grated your zucchini, it has some of the water wrung out of it by hand or pressed in a colander. You need to eliminate as much of that moisture as possible without squeezing it dry but the best way to achieve this is by shaking off some of that excess liquid.
Q.How do I know for sure when my zucchini bread is done baking?
A.Doneness can be tested best using the old toothpick test. Stick a wooden toothpick or a thin skewer into the middle of the loaf; when it comes out without any mix of sticky ingredients or with a couple of dry crumbs clinging to it, then your bread is done. Just in case there is some wet batter on the toothpick, it requires a little more time in the oven.
Q.Can I use a very large, overgrown zucchini from my garden?
A.You are, but you have to pay some preparation in advance. An overly huge zucchini is more prone to being tougher-skinned and covered with many large and watery seeds. As a general rule you will find it best to peel these chubby zucchinis and clean them out with a spoon, including the large seeds, before grating the pulp.
Q.What’s the best way to store zucchini bread to keep it fresh?
A.So that your bread could be moist and tasty, ensure that you allow it to cool down completely in a wire rack. And then cover it strongly in polyethylene film or store it in a sealed container. When stored in the refrigerator it can last up to 1 week or keep it at room temperature (2-3 days).
Q.Can I freeze zucchini bread?
A.Absolutely! Zucchini bread also freezes very well, an ideal situation when you end up with more produce than you know what to do with in the garden. When the loaf is thoroughly cold, wrap it airtight in plastic-wrap and a layer of aluminum foil (or put the loaf in a freezer bag). It can be kept in the freezer up to 3 months; simply thaw on the counter when you are feeling un-dipped.
