Zucchini Bread

Zucchini Bread Recipe from the USA | Delicious and Easy to Make

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 12

Introduction

Zucchini bread is a delicious and moist bread that is perfect for breakfast or as a snack. It is a great way to use up an abundance of zucchinis from your garden or local farmers market.

History

Zucchini bread has been a popular recipe in the United States since the 1960s. It gained popularity as a way to use up excess zucchinis from the garden. The addition of zucchini to the bread adds moisture and a subtle flavor that pairs well with the warm spices typically used in the recipe.

Ingredients

4 cups of flour
3 eggs
0.5 tsp of salt
1 cup of oil
0.25 tsp of baking powder
3 tsp of vanilla
1 tsp of baking soda
2 cups of brown sugar
2 tsp of cinnamon
3 cups of grated zucchini
1 tbsp of ground cloves

How to prepare

Sift the first six ingredients together.
Beat the eggs and add them to the remaining ingredients.
Mix the flour mixture with the zucchini mixture and pour it into greased loaf pans.
Bake at 350°F (177°C) for 1 hour.

Variations

Add chocolate chips or nuts to the batter for extra flavor and texture.
Substitute some of the flour with whole wheat flour for a healthier version.
Add a teaspoon of lemon zest for a bright and citrusy flavor.

Cooking Tips & Tricks

Be sure to squeeze out any excess moisture from the grated zucchini before adding it to the batter to prevent the bread from becoming too soggy.

- For a healthier version, you can substitute some of the oil with applesauce or Greek yogurt.

- Feel free to add nuts or chocolate chips to the batter for extra flavor and texture.

Serving Suggestions

Zucchini bread is delicious on its own, but you can also enjoy it with a spread of cream cheese or butter.

Cooking Techniques

Baking at a lower temperature for a longer time helps the bread to cook evenly and develop a nice crust.

Ingredient Substitutions

You can substitute the oil with melted butter or coconut oil for a different flavor profile.

Make Ahead Tips

Zucchini bread can be made ahead of time and stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Presentation Ideas

Slice the zucchini bread and serve it on a platter with fresh fruit for a beautiful presentation.

Pairing Recommendations

Zucchini bread pairs well with a cup of coffee or tea for a delicious breakfast or snack.

Storage and Reheating Instructions

Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months. To reheat, simply microwave a slice for 15-20 seconds or toast it in a toaster oven.

Nutrition Information

Calories per serving

Each serving of zucchini bread contains approximately 300 calories.

Carbohydrates

Each serving of zucchini bread contains approximately 40 grams of carbohydrates.

Fats

Each serving of zucchini bread contains approximately 15 grams of fats.

Proteins

Each serving of zucchini bread contains approximately 4 grams of proteins.

Vitamins and minerals

Zucchini bread is a good source of vitamin A, vitamin C, and potassium.

Alergens

Zucchini bread may contain allergens such as eggs, wheat, and nuts.

Summary

Zucchini bread is a delicious and nutritious treat that is relatively low in calories and a good source of vitamins and minerals.

Summary

Zucchini bread is a delicious and moist bread that is perfect for using up excess zucchinis. It is a nutritious treat that is relatively low in calories and a good source of vitamins and minerals. Enjoy it for breakfast or as a snack with a spread of cream cheese or butter.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for zucchini bread. It was a hot summer day, and I had just arrived at my friend Martha's house for our weekly baking session. As soon as I walked in, I was greeted by the warm aroma of freshly baked bread and the sight of Martha bustling about in her kitchen.

"Hello, dear! I have a new recipe for us to try today," Martha exclaimed, holding up a tattered old cookbook. "It's for zucchini bread. Have you ever had it before?"

I shook my head, intrigued by the idea of adding a vegetable to a sweet bread. Martha laughed at my expression and explained that zucchini bread was a popular recipe in her family, passed down from her grandmother. She assured me that it was delicious and that I would love it.

As we gathered the ingredients and started mixing the batter, Martha shared the story of how her grandmother learned to make zucchini bread. She told me that her grandmother had grown up on a farm, where fresh produce was abundant. One summer, the family had an abundance of zucchinis from their garden, and her grandmother had to get creative with ways to use them up.

One day, a neighbor had shared a zucchini bread recipe with her, and she decided to give it a try. The bread turned out so well that it became a staple in their household, especially during the summer months when zucchinis were plentiful.

As we waited for the bread to bake, Martha and I chatted about our own family recipes and the memories they held. I shared stories of my own grandmother, who had taught me how to make her famous apple pie and chocolate chip cookies. Martha listened intently, nodding in understanding as I spoke.

Finally, the timer dinged, and we eagerly pulled the zucchini bread out of the oven. The golden-brown loaf looked perfect, with a slight crust on the outside and a moist, tender crumb on the inside. The kitchen filled with the sweet and spicy aroma of cinnamon and nutmeg, mixed with the freshness of the grated zucchini.

We let the bread cool slightly before slicing into it. The first bite was heavenly – moist and flavorful, with a hint of sweetness from the zucchinis and a warm spice from the cinnamon and nutmeg. I couldn't believe how delicious it was, and Martha beamed with pride at my reaction.

From that day on, zucchini bread became a regular part of my baking repertoire. I loved making it for my family and friends, sharing the recipe with anyone who asked. Over the years, I experimented with different variations, adding nuts, raisins, and even chocolate chips to the batter.

Each time I made zucchini bread, I thought of Martha and her grandmother, grateful for the gift of their recipe and the memories it held. I cherished the tradition of baking with friends, sharing stories and laughter as we created something delicious together.

As I sit here now, with a fresh batch of zucchini bread cooling on the counter, I can't help but smile at the memories it brings back. The taste of cinnamon and zucchini, the warmth of a kitchen filled with laughter and friendship – these are the things that make life sweet.

And so, as I take a bite of this delicious zucchini bread, I am reminded of the joy that comes from sharing recipes, stories, and love with those around us. And I am grateful for the simple pleasure of a warm slice of homemade bread, made with care and shared with love.