I hated zucchini bread when I was little, searched for years for a recipe I’d love as an adult and this is The Perfect Zucchini Bread Recipe.
My first zucchini bread experience wasn’t a good one. We graciously thanked them at the door with my mom and ran to the kitchen to slice off a piece. Obviously I was going to love it, it looked just like banana bread.
We hated it.
The thickest CHUNKS of zucchini all scattered throughout the bread. I wanted to gag. It was like a nightmare.
Round two years later and while it wasn’t chunks it was thick, thick shreds. That was it, zucchini bread was NOT like Banana Bread and I vowed to never eat it again.
I’ve now eaten more zucchini bread than I will ever admit to you and not only is zucchini bread totally amazing, but I’ve created the absolute most perfect recipe ever. Read on while I go eat some humble pie.
Actually, I love pie so I’m still winning. 😉
The Good Ol’ Days
I’ve been thinking about my past a lot lately. Do you know the song by Macklemore, Good Ol’ Days? While I can’t relate to every word of the song I do feel this stirring inside of me.
Those were the good old days.
I do miss them. Or at least pieces of them.
I’m trying harder to recognize that right now is also going to one day be the good ol’ days as well.
“I wish somebody would have told me babe
Some day, these will be the good old days
All the love you won’t forget
And all these reckless nights you won’t regret
Someday soon, your whole life’s gonna change
You’ll miss the magic of these good old days”
When I was little we spent most of our summer outside. Running and playing, watching the clouds on our backs on that trampoline and watching the garden grow.
And by watching I mean working our pants off to keep it weeded and growing.
I remember waking up and the house was quiet. I’d go searching for Mom only to finally see her out there in the garden, bent over weeding or checking on the plants.
The zucchini flowers were a sign that the harvest was going to be a good one.
I just prayed she would let me eat the acorn squash because remember, I wasn’t interested in zucchini anymore.
All those wasted years.
Fake it ‘Til You Make it
A few years ago someone brought zucchini bread to our house and then insisted I try it right then.
I slowly sliced into it, all smiles of course. Fake it ’til you make it.
The first thing I noticed was that there wasn’t a single strand of zucchini. What is this sorcery? I was a little more intrigued. I broke a piece off in my fingers and took a bite, talking through the whole thing just to distract them from any grimace I might make.
IT. WAS. SO. GOOD!!!!
The Perfect Zucchini Bread Recipe
After that I was all over the testing of every zucchini bread recipe I could get my hands on. I found myself going straight back to Banana Bread mode where I literally tested for years.
And here we are.
There are a few tricks to the best zucchini bread recipe, so I highly encourage you to follow each one.
- Finely Shred the Zucchini-
We aren’t just talking the small shreds here, I mean buy this CHEESE GRATER and use that small grate side (not the zester). This will make the zucchini so tender it will completely melt into the bread and you won’t have any random strings.
Sour cream is a thick and creamy fat that will bring a great moisture and texture to the bread. You can use any sour cream from full fat to fat free. Obviously the more fat the better the bread, but the difference isn’t enough to go buy one if you already have low fat or fat free.
- Never Use an Electric Mixer-
It’s not often that we tell you to ditch the hand mixer or KitchenAid, but please, stick with a whisk for the liquids and wooden spoon or rubber spatula for the batter.
Banana bread is a pretty pure flavor, but zucchini bread tastes even better with cinnamon and nutmeg. It screams fall and you will absolutely miss out if you don’t add them.
This part is totally up to you, but we’ve found that a generous sprinkling of cinnamon sugar over the batter right before it goes in the oven is a game changer. It’s creates this yummy, crackly top that is irresistible.
Tip for a Domed Zucchini Bread
Do your banana and zucchini bread recipes ever turn out flat?
You could be using the wrong sized bread pan, over or under filling it or missing one important step.
- Take a paper towel and wipe the top inch of any cooking spray all the way around the bread pan. The bread will stop and cling right there, forcing the rest of the bread to rise up in the middle.
What are Quick Breads?
Have you noticed all of the questions popping up on our instagram any time we post about banana bread? Is this cake or bread? What are quick breads?
Quick breads are any breads leavened with leavening agents other than yeast, such as baking soda or baking powder. Sometimes both are used, sometimes just one or the other, but either way, there’s no yeast but there is a leavening agent.
These breads aren’t quite as dense as pound cake but not as chewy as American bread or Artisan Bread. Yes, I’d say it’s more like cake then bread, but then again, isn’t a muffin basically a cupcake and yet we all know they are different.
Also, a muffin is technically a quick bread, so just throwing that out there too.
How Long Do Quick Breads Keep?
I mean, if we are talking about my house, they don’t keep at all! Day one and the entire loaf is gone.
Maybe two days if Cade and I are trying to not have sugar until the weekend.
All joking aside, there is a real answer. Quick breads will keep for about 3 days.
How to Store Quick Breads
When you’re ready to store your quick bread, make sure it has been cooled completely. Any warm quick bread that is wrapped will gain too much moisture and create a soggy bread later.
Wrap the bread in plastic wrap or place in a large ziploc bag and store in a cool place.
Can You Freeze Quick Breads?
Quick Breads freeze very well. You can pop them into your freezer a month ahead of time and then deliver little loaves to friends and families over the holidays or pull one out for a quick treat any time.
How to Freeze Zucchini Bread or Other Quick Breads
Wrap tightly in aluminum foil or plastic or place in sealable freezer bag and freeze.
Quick Bread RECIPES
Looking for more quick bread recipes? We love when you can find a yummy and quick bread recipe, so make sure you try these out! The Very Best Banana Bread Recipe, Glazed Poppy Seed Bread, Pumpkin Banana Bread, Peanut Butter Banana Bread, and Orange Cranberry Glazed Poppy Seed Bread.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
- 4 cups shredded zucchini
- 3 large eggs
- 1/2 cup sour cream
- 1 cup canola oil
- 2 cups sugar
- 3 1/4 cup flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 Tablespoons, or to taste, cinnamon sugar
- Preheat the oven to 350 degrees.
- Spray 2 9×5″ bread pans with nonstick spray.
- Wipe down the top 1″ edge all the way around the pan.
- In a large bowl, whisk together the flour, baking soda, salt and spices. Set aside.
- In another bowl, whisk together the oil and sugar. Add in the eggs, sour cream and whisk.
- Dump in the zucchini shreds and switch to a wooden spoon, stirring again, but be sure to not over mix.
- Dump the dry ingredients in the wet ingredients and using a rubber spatula or wooden spoon gently fold the ingredients together just until a few streaks of flour remain.
- Pour into a bread pan.
- Cover the top with cinnamon sugar and bake for 50 minutes. At this point, barely open the oven and slide a piece of tinfoil over the bread, close the door and bake for the remaining 10 minutes
- Once the bread is done, open the oven door, turn off the oven and let the bread rest for 2-3 minutes, no longer, before carefully setting it on the counter for a few more minutes.
- At this point, slide a knife around the inside of the pan and carefully turn the bread out into your other hand or onto the cooling rack directly if you are gentle. Place it right side up and allow to cool or be like us and dig in because warm bread is the best! See note**
If you want to, you can set the bread pan on a cooling rack instead of transferring it out of the pan.
Amount Per Serving:Calories: 270 Saturated Fat: 0g Cholesterol: 26.9mg Sodium: 199.5mg Carbohydrates: 36.3g Fiber: 0.7g Sugar: 20.1g Protein: 3.5g
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