Zucchini Bread
If you're looking for a delightful and easy-to-make treat, look no further than Zucchini Bread! This moist and light bread is flavorful, making it a favorite among kids and adults. Let's dive into the simple recipe and whip up this delicious delight.
Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 tsp baking soda
- 1 tbsp cinnamon
- 1 tsp salt
- 3 large eggs at room temperature
- 2 cups packed shredded zucchini
- ¾ cup vegetable oil
- ½ cup sour cream
- 1 tbsp vanilla extract
- 1 ½ cups walnuts, chopped (optional)
Instructions
- Preheat your oven to 350˚F and prepare two 8x4 inch loaf pans by spraying with cooking spray.
- Combine the all-purpose flour, brown sugar, granulated sugar, baking soda, cinnamon, and salt in a medium bowl. Give it a gentle whisk to mix everything, then set the bowl aside.
- Now, take a large bowl and beat the eggs in it. Add the grated zucchini, vegetable oil, sour cream, and vanilla to the eggs. Mix all these wet ingredients until well combined.
- Add the dry ingredients to the wet mixture. Stir them in gently until just combined. Don't overmix; we want the bread to be nice and light!
- Next, fold the chopped walnuts into the batter if desired. They will add a delightful crunch and nutty flavor to the bread.
- Now, divide the batter evenly between the two prepared loaf pans.
- Bake the zucchini bread in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean. This is our surefire way to know it's perfectly baked!
- Once done, take the pans out of the oven and allow them to cool for about 5 minutes. Then, gently remove the bread from the pans and place them on a wire rack to cool completely.
Notes
- For grating the zucchini, use the larger side of a cheese grater—no need to peel it unless you have a very large garden zucchini with thick skin.
- If your zucchini is extra large, you may want to scrape some of the seeds before using it in the recipe.
- Don't squeeze the zucchini dry; its moisture is essential for creating this bread's moist texture.
- If you plan to keep the zucchini bread for over two days, consider freezing it to maintain its freshness.