This zucchini bread recipe was one of my granny’s favorites. She taught me how to bake this bread when I was in middle school, but she didn’t give me the recipe right away. She wanted me to look up different recipes, make them myself, and compare the differences. She said the purpose was for me to experiment and later on, to develop my own recipe. And so I did, but honestly, it was nowhere near as good as my granny’s!
If you haven’t made zucchini bread before, don’t worry as it’s easy to make. All you have to do is combine the dry and wet ingredients, add zucchini, bake, and voilà, zucchini bread!
If you haven’t tasted zucchini bread before, you would be surprised because the texture is somewhat similar to banana bread or carrot cake. And banana bread is just a bread-shaped cake! So zucchini bread is not really a bread, but more like a cake? Yes!
And if you have never baked, well my friend, buckle up as I’m going to take you on a ride to bakerland where you can indulge yourself in the aroma of freshly baked bread filling every corner of your kitchen!
How Do You Cut Zucchini To Make Bread?
Obviously, zucchini is the star of the show here. It raises one question: how do you prep the zucchini for zucchini bread?
Let’s start off from the outside in. First you need to decide whether you want to leave the skin on or peel it off. Normally I use organic zucchini so I always leave it on to save some time. If you’re unsure about whether it’s been sprayed with pesticide, just peel it off.
Now cut the zucchini in half lengthwise, you’ll see the seeds in the center. Personally I don’t mind them because I don’t think they affect the overall taste of the bread, but again, it’s your choice to decide if you want to scoop it out or not.
Now, on to the final question: how do you cut the zucchini? I suggest grating it so that you have thin strips of zucchini— this will help with the cooking process as the zucchini will cook faster and more evenly. You can also use other methods like dicing or cutting into small pieces with a knife. If you do, just make sure they’re at the same size so that they cook at the same rate. 🙂
How Long Can You Keep Zucchini Bread In The Fridge?
Usually I keep my bread at room temperature in a cake stand covered with a lid; it will last for 2 days. That is if you can eat the bread as fast as I can. If you can’t, however, you can also put it in the fridge and it will last up to 7 days.
Suggestion: you should put your bread in an airtight container so that it won’t dry out. As we all know, refrigerated foods tend to be dry as a result of the cool temperature. Cakes and bread go dry very quickly due to their crumbly surface and airy texture, creating more entryways for the cool air to penetrate into the center. So you might want to cover your bread and cakes carefully. Usually I would recommend plastic wrap as it can do a really good job at keeping the air out and making the food stay fresh, but I’m trying to reduce my plastic waste so I think it would be best if all of us can cut down on using plastic wrap.
Can You Refrigerate Zucchini Batter?
Since we’re on the refrigeration topic, let’s lay it all on the table.
A friend of mine asked if she could make the batter the night before and bake the bread the next morning because she liked having warm, freshly baked bread for breakfast. The answer to both questions is yes; you can put the batter in the fridge overnight and bake the next day. All you have to do is put the bowl of batter in the fridge and cover it with a dampened kitchen towel or a dish. Again, plastic-free please!
I hope that covers some of your questions about making zucchini bread. If you have any other questions, feel free to ask me in the comments section and I will get back to you. Now then, are you ready to bake?
Easy Zucchini Bread Recipe
- 1 cup white granulated sugar
- 1 cup brown sugar
- 3 eggs
- 1 cup vegetable oil
- 3 tsp vanilla extract
- 3 cups white all-purpose flour
- 1 tsp grated nutmeg
- 3 tsp cinnamon powder
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 2 cups grated zucchini
- 1 cup walnuts chopped
How to make
- Preheat oven to 325° F. Grease or spray two 8 x 4 inch pans or 6 mini loaf pans with butter or nonstick spray.
- In a clean bowl, add flour, salt, baking powder, baking soda, nutmeg, and cinnamon, and mix them together.
- In another bowl, beat together eggs, oil, vanilla, and sugar.
- Add the dry ingredients to the egg mixture and whisk well to combine.
- Grate zucchini into the mixture and stir in the nuts until they are perfectly blended in. Then pour the batter into the greased pan/mini loaf pans. Bake for 50 to 60 minutes. To check for doneness, insert a bamboo skewer right in the center of the cake, if the skewer comes out clean without any raw batter sticking to it, the cake is done.
- Remove bread from the pan and wait for it to cool down before serving.