This delicious zucchini bread is moist and flavourful, thanks to the addition of grated zucchini, warm spices and the option of walnuts and currants. Perfect for breakfast, a snack or even dessert, this bread is a great way to use up your zucchini bounty. It’s easy to make and freezes well, making it a versatile addition to your baking repertoire.
Prep Time
Prep Time: 30 minutes Cook
Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients
Dry Ingredients:
3 cups all-purpose flour, poured into a measuring cup and leveled (360 grams)
2½ teaspoons ground cinnamon (6 grams)
½ teaspoon ground nutmeg (1 gram)
1 teaspoon baking soda (5 grams)
½ teaspoon baking powder (2.5 grams)
1 teaspoon salt (5 grams)
Wet Ingredients:
3 large eggs
1¾ cups granulated sugar (350 grams)
2 cups grated zucchini, from two medium zucchini (about 280 grams)
1 cup unsalted butter, melted and cooled slightly (2 sticks or 225 grams)
2 teaspoons vanilla extract (10 ml)
Optional Add-ins:
1 cup chopped walnuts, lightly toasted if desired (115 grams)
½ cup currants or raisins (75 grams)
Directions
Preheat oven: Preheat oven to 325°F (165°C) and adjust rack to middle position. Generously grease two 8½ x 4½-inch loaf pans with nonstick cooking spray.
Prepare dry ingredients: In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to thoroughly combine
