Are you ready to discover a delightful way to use up that garden-fresh zucchini? This Zucchini Bread or Muffins recipe is not only a delicious treat but also a fantastic way to sneak some veggies into your diet! With its moist texture and warm, comforting flavors, this recipe will have you reaching for seconds (and maybe thirds!). Whether you choose to bake a loaf or whip up a batch of muffins, you’ll be amazed at how easy it is to create this scrumptious snack that’s perfect for breakfast, dessert, or any time in between. Let’s dive into the world of baking where zucchini becomes the star of the show!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 loaf or 12 muffins
Ingredients
- 2 cups grated zucchini
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line a 12-cup muffin tin with paper liners.
- Grate fresh zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and gently squeeze out excess moisture. This prevents the bread from becoming too wet.
- In a large mixing bowl, combine sugar, vegetable oil, eggs, and vanilla extract. Whisk together until the mixture is smooth and well incorporated.
- In a separate bowl, sift together flour, baking soda, baking powder, ground cinnamon, and salt. This helps prevent lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix, as this can make the bread tough.
- Fold in the grated zucchini, distributing it evenly throughout the batter.
- For bread: Pour batter into the prepared loaf pan. For muffins: Fill muffin cups about 2/3 full with batter.
- Bake in the preheated oven. For bread, bake 50-60 minutes. For muffins, bake 18-22 minutes. Test doneness by inserting a toothpick into the center - it should come out clean.
- Remove from oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or add chocolate chips, nuts, or dried fruit to the batter for extra flavor.
Tips
- Choose the Right Zucchini: Opt for medium-sized zucchinis, as they tend to have the best flavor and moisture content. Avoid oversized zucchinis, which can be watery and less tasty.
- Squeeze Out the Moisture: After grating your zucchini, be sure to squeeze out excess moisture using a clean kitchen towel. This step is crucial to prevent your bread or muffins from becoming soggy.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense and tough texture, which we definitely want to avoid!
- Customize Your Recipe: Feel free to add your favorite mix-ins like chocolate chips, nuts, or dried fruits to the batter for an extra flavor boost.
- Check for Doneness: Baking times can vary, so keep an eye on your bread or muffins. Use a toothpick to test for doneness; it should come out clean when inserted into the center.
- Cool Properly: Allow your baked goods to cool in the pan for about 10 minutes before transferring them to a wire rack. This helps maintain their shape and texture.
- Store for Freshness: Keep any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. You can also freeze the bread or muffins for up to 3 months!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 35mg
