Description
This Fluffy Zucchini Bread is a delightful fusion of wholesome ingredients. And comforting flavors. The bread is incredibly moist. Thanks to the freshly grated zucchini. Which adds a touch of natural sweetness. And a tender texture. That melts in your mouth. Infused with warm spices. Like cinnamon and nutmeg. Each bite. Offers a burst of aromatic flavor. Whether you enjoy it as a morning treat. Or an afternoon snack. This bread is a crowd-pleaser. That fills your kitchen. With a heavenly aroma. It’s the perfect way. To sneak some veggies. Into your diet. While satisfying your sweet tooth.
Ingredients
1 c white sugar
1 c brown sugar
3 eggs
1 c vegetable oil (you can substitute applesauce for 1/2 the oil)
3 tsps vanilla extract
3 c all-purpose flour
1 tsp nutmeg
3 tsps ground cinnamon
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 c grated zucchini (you can add a little more, I always do!)
1 c chopped walnuts
Instructions
Prepare Your Equipment:
Preheat your oven to 325Β°F (165Β°C).
Grease two 8×4-inch loaf pans or six mini loaf pans. To prevent sticking.
Mix Dry Ingredients:
In a large bowl, combine 3 cups of flour, 1 teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of nutmeg, and 3 teaspoons of cinnamon. Stir well. To mix the spices evenly.
Mix Wet Ingredients:
In another bowl, beat 3 eggs, 1 cup of vegetable oil (or substitute half with applesauce), 3 teaspoons of vanilla extract, 1 cup of white sugar, and 1 cup of brown sugar until smooth.
Combine Ingredients:
Gradually add the wet ingredients to the dry ingredients. Mixing just until everything is combined. The batter should be thick. But slightly lumpy.
Add Zucchini and Nuts:
Grate 2 cups of zucchini. And gently fold them into the batter. Along with 1 cup of chopped walnuts. This adds moisture and texture to the bread.
Rest the Batter:
Let the batter sit for 5 to 10 minutes. To help the flavors meld. And ensure a fluffier bread.
Fill Pans:
Pour the batter evenly into the prepared pans. Smoothing the tops with a spatula.
Bake the Bread:
Bake the loaves for 40 to 60 minutes. Mini loaves will need 35-40 minutes. And larger loaves will need about 55 minutes. Check doneness with a toothpick; it should come out clean. When inserted into the center.
Cool and Serve:
Allow the bread to cool in the pans for 20 minutes. Then transfer them to a wire rack to cool completely. Slice and enjoy your fluffy zucchini bread!
Notes
To make this Fluffy Zucchini Bread gluten-free. You can easily substitute the all-purpose flour. With a gluten-free flour blend. Look for a blend that contains xanthan gum. As it helps mimic the texture. That gluten provides. Keeping your bread fluffy and delicious. Another great tip. Is to ensure that all your other ingredients. Like baking powder and vanilla extract. Are certified gluten-free. You might also want to consider. Adding an extra egg or a tablespoon of ground flaxseed. To improve the breadβs structure and moisture content. As gluten-free baking can sometimes result. In a drier texture. Remember, the key to perfect gluten-free zucchini bread. Is balancing the moisture from the zucchini. And achieving the right texture. With your flour blend.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
