Welcome to the world of delightful baking where a simple vegetable transforms into a scrumptious treat! Brent Dangerfield's Zucchini Bread is not just any loaf; it's a moist, flavorful masterpiece that will have your taste buds dancing with joy. With its perfect balance of sweetness and spice, this recipe is a must-try for anyone looking to impress family and friends or simply indulge in a slice of homemade goodness. Ready to uncover the secrets to this irresistible zucchini bread? Let’s dive in!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups grated zucchini
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup walnuts, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter, and set it aside.
- In a large mixing bowl, combine 1 1/2 cups of grated zucchini, 1 cup of sugar, and 1/2 cup of vegetable oil. Mix well until the ingredients are fully incorporated.
- Add 2 eggs to the mixture and beat until smooth. Ensure that the eggs are well combined with the zucchini mixture.
- In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon. This will help to evenly distribute the dry ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in 1/2 cup of chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Once baked, remove the zucchini bread from the oven and let it cool in the pan for about 10 minutes.
- After cooling, carefully remove the bread from the pan and transfer it to a wire rack to cool completely before slicing.
- Enjoy your homemade zucchini bread plain, or serve it with butter or cream cheese spread.
Tips
- Choose the Right Zucchini: For the best flavor and moisture, select fresh, firm zucchini. Grating it finely will help it blend seamlessly into the batter.
- Don’t Skimp on the Nuts: Chopped walnuts add a delightful crunch and nutty flavor. If you're not a fan of walnuts, feel free to substitute with pecans or omit them entirely.
- Mix Gently: When combining the wet and dry ingredients, stir just until mixed. Overmixing can lead to a dense loaf, so embrace those little lumps!
- Check for Doneness: Ovens can vary, so start checking your zucchini bread a few minutes before the 50-minute mark. A toothpick inserted in the center should come out clean for perfect results.
- Cool Before Slicing: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its structure and prevents it from becoming soggy.
- Serve It Up: Enjoy your zucchini bread plain, or elevate it with a spread of butter or cream cheese for an extra touch of decadence.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 35mg
