This Zucchini Bread recipe is the perfect mix of moist and flavourful. The lemon juice and spices give it a bit of a zip. If you’re on the fence about it, then perhaps this is the recipe you need to try!
The best part of this zucchini bread is that it freezes well. It’s much easier to slice it before I freeze it so that I can take out a piece or two for a breakfast on the run. I have been known to bring a loaf with me when visiting people so that I can be sure to have a breakfast option for myself.
Why You’ll Love This Recipe
- It’s super simple. You’ll simply love this zucchini bread because it’s simple to make.
- Freezable. I don’t know about you, but any recipe that can freeze easily is a win in my book.
- Wholesome. Finally, your kids can eat something that’s good for them and they will love it.
Zucchini Bread Ingredients
- Flour – This essential ingredient forms the base of the bread, providing structure and a soft, tender texture.
- Cinnamon – Adds a delightful hint of sweetness to the zucchini bread.
- Baking soda – Helps the bread rise by creating air bubbles in the batter, it gives the bread a light and fluffy texture.
- Salt – Even a small amount of salt enhances the overall flavors of the bread.
- Baking powder – This is a leavening agent that contributes to the bread’s rise.
- Nutmeg – This warm and aromatic spice adds a subtle nutty flavor to the bread.
- Sugar – Adding sweetness and moisture, the sugar caramelizes during baking, creating a golden crust and a deliciously sweet taste.
- Grated unpeeled zucchini (including juices) – Grated zucchini brings moisture and tenderness to the bread. Helpful hint: Feel free to use frozen grated zucchini for extra convenience.
- Cooking oil – The cooking oil keeps the bread moist and tender, ensuring a soft and enjoyable texture.
- Egg – Helps hold the ingredients together and gives a richness to the bread.
- Lemon juice – Adds a bright and refreshing element to the bread, it enhances the flavors and balances the sweetness.
How to Make Zucchini Bread
- In a bowl, combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg. In a second bowl, combine the sugar, grated zucchini, oil, egg, and lemon juice. Mix well.
- Add the flour mixture to the second bowl and stir until just combined. Don’t over-mix.
- Pour it into a greased loaf pan.
- Bake at 350° for 55-60 minutes. Let cool for a few minutes before removing from the pan.
How to Freeze
Allow loaf to cool after baking. Wrap in plastic wrap and place in a large resealable bag. Remove excess air, seal, and freeze. Zucchini bread can be sliced before or after freezing. If you want to be able to take out one slice at a time, slice before wrapping and freezing.
FAQs for Zucchini Bread
Is Zucchini Bread healthy?
Zucchini bread can be a healthier alternative to traditional baked goods because it incorporates a vegetable into the recipe. It’s a great way to “sneak” veggies into your kids’ diets!
Zucchini is low in calories and high in vitamins and minerals, such as vitamin C and potassium. However, the overall healthiness of the bread can depend on the specific recipe and ingredients used.
Can I use different types of zucchini for Zucchini Bread?
Yes, you can use various types of zucchini for making zucchini bread. The most common type is the green zucchini, but yellow or golden zucchini can also be used. The choice of zucchini usually does not significantly affect the taste or texture of the bread.
Can I substitute zucchini with other vegetables?
While zucchini is the traditional vegetable used in zucchini bread, you can experiment with other grated vegetables like carrots or pumpkin. These substitutions can offer a slightly different flavor profile. but still result in a tasty and moist bread.
How should I store Zucchini Bread?
To keep your zucchini bread fresh, store it in an airtight container at room temperature for up to 2-3 days. If you want to extend its shelf life, you can refrigerate it for up to a week. You can also freeze zucchini bread for up to 3 months by wrapping it tightly in plastic wrap or storing it in freezer bags.
Can I make Zucchini Bread gluten-free or vegan?
Yes, you can modify the recipe to make this gluten-free or vegan. For a gluten-free version, you can use gluten-free flour blends or almond flour instead of regular flour. To make it vegan, you can replace eggs with flax eggs or applesauce, and use plant-based milk and butter substitutes.
- 1 1/2 cups flour
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/2 tsp. nutmeg
- 1 cup sugar
- 1 cup zucchini grated unpeeled, including juices
- 1/4 cup cooking oil
- 1 egg
- 1/2 tsp. lemon juice
In a bowl, combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg. In a second bowl, combine the sugar, grated zucchini, oil, egg, and lemon juice. Mix well.
Add the flour mixture to the second bowl and stir until just combined. Don’t over-mix.
Pour it into a greased loaf pan.
Bake at 350° for 55-60 minutes. Let cool for a few minutes before removing from pan.
Once fully cooled, wrap in plastic wrap and place in a large resealable bag. This can be done before slicing or after slicing. Freeze.
You can use frozen shredded zucchini if you have it.