This zucchini loaf is a moist, flavorful bread that¡¯s perfect for using up extra zucchini. It has a tender crumb with a hint of cinnamon and nutmeg, which adds warmth and depth to the natural sweetness of the zucchini. You can enjoy this loaf for breakfast, as a snack, or even as a light dessert. It¡¯s a great way to sneak some veggies into a delicious treat, and the loaf stays moist for days, making it an ideal make-ahead option. For added texture and flavor, you can mix in nuts, chocolate chips, or raisins.
INGREDIENTS:
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? 1 1/2 cups all-purpose?
?flour
? 1 tsp baking soda
? 1/2 tsp baking powder
? 1/2 tsp salt
? 1 tsp ground cinnamon
? 1/4 tsp ground nutmeg
? 2 large eggs
? 1/2 cup vegetable oil (or melted butter)
? 3/4 cup granulated sugar
? 1/2 cup brown sugar
? 1 tsp vanilla extract
? 1 1/2 cups grated zucchini (about 1 medium zucchini)
? Optional mix-ins: 1/2 cup chopped walnuts, pecans, raisins, or chocolate chips
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INSTRUCTIONS:
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1. Preheat the Oven: Preheat your oven to 350¡ãF (175¡ãC). Grease and flour a 9¡Á5-inch loaf pan, or line it with parchment paper.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. Mix the Wet Ingredients: In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
4. Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Add the Zucchini: Gently fold in the grated zucchini and any optional mix-ins, such as nuts or chocolate chips.
6. Pour into the Loaf Pan: Pour the batter into the prepared loaf pan and smooth the top.
7. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it
loosely with foil during the last 10-15 minutes of baking.
8. Cool and Serve: Allow the zucchini loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!
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This Zucchini Loaf is delicious on its own, but it¡¯s also great with a spread of butter or cream cheese. It stays moist for several days and can also be
frozen for later enjoyment.
