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Zuchinni Bread

Zuchinni Bread recipe image
This classic zucchini bread is the ultimate comfort food, transforming humble summer squash into a moist, tender crumb infused with warm spices. The key lies in not overcooking the zucchini, which keeps the loaf incredibly juicy without being wet. Rich vanilla and a hint of ginger cut through the sweetness, while chopped nuts and plump raisins add delightful texture and bursts of flavor. It’s perfect for weekend baking, as a thoughtful hostess gift, or simply enjoyed with a morning coffee. The aroma alone fills the kitchen with warmth. Store it tightly wrapped to keep it fresh for days, or freeze slices for a quick snack later. A timeless recipe that celebrates seasonal produce at its best.
Courses:
Difficulty: Intermediate
Servings: 1
Description
This classic zucchini bread is the ultimate comfort food, transforming humble summer squash into a moist, tender crumb infused with warm spices. The key lies in not overcooking the zucchini, which keeps the loaf incredibly juicy without being wet. Rich vanilla and a hint of ginger cut through the sweetness, while chopped nuts and plump raisins add delightful texture and bursts of flavor. It’s perfect for weekend baking, as a thoughtful hostess gift, or simply enjoyed with a morning coffee. The aroma alone fills the kitchen with warmth. Store it tightly wrapped to keep it fresh for days, or freeze slices for a quick snack later. A timeless recipe that celebrates seasonal produce at its best.
Ingredients
  • 3 grated zucchini
  • 1 vegetable oil
  • 1.5 sugar
  • 3 eggs, beaten
  • 1 vanilla extract
  • 3 all-purpose flour
  • 1.5 baking powder
  • 1 baking soda
  • 1.5 ground cinnamon
  • 1 salt
  • 0.5 ground ginger
  • 1 chopped nuts
  • 1 raisins
Directions
  1. 1
    Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
  2. 2
    In a large bowl, whisk together oil, sugar, beaten eggs, and vanilla until well combined.
  3. 3
    In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, salt, and ginger.
  4. 4
    Add the dry ingredients to the wet mixture and stir gently until just blended. Do not overmix.
  5. 5
    Fold in the grated zucchini, chopped nuts, and raisins until evenly distributed.
  6. 6
    Pour batter into the prepared loaf pan and smooth the top.
  7. 7
    Bake for 1 hour, or until a wooden toothpick inserted into the center comes out clean.
  8. 8
    Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Note

This recipe freezes well. Wrap cooled loaf tightly in plastic and foil for up to 3 months.

Grated zucchini also freezes well for future batches; squeeze out excess moisture before freezing.

Substitute walnuts or pecans for the chopped nuts.

Keywords: zucchini bread, vegetable bread, quick bread, banana bread alternative, spiced loaf, summer baking, garden to table, moist cake, nutty flavor, raisin bread, coffee cake, homemade loaf, comfort food, easy baking, family favorite, breakfast bread, snack cake, afternoon tea, gift idea
Read it online: https://www.chefs-mate.com/recipe/zuchinni-bread/