Are you ready to elevate your baking game with a moist and flavorful treat that’s perfect for any occasion? Look no further than Hellen Holder's Zucchini Bread! This delightful recipe combines the subtle sweetness of fresh zucchini with warm spices, creating a loaf that’s not only delicious but also surprisingly easy to make. Whether you’re looking for a new breakfast staple or a sweet snack to impress your friends, this zucchini bread will have everyone coming back for seconds. Dive into the recipe below and discover how to create this irresistible loaf that’s sure to become a family favorite!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups grated zucchini
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that the oven is at the right temperature when you're ready to bake the zucchini bread.
- Prepare a 9x5 inch loaf pan by greasing it lightly with vegetable oil or lining it with parchment paper. This will prevent the bread from sticking to the pan.
- In a large mixing bowl, combine 1 1/2 cups of grated zucchini with 1/2 cup of vegetable oil. Stir until the zucchini is well coated with the oil.
- Add 1 cup of sugar to the zucchini mixture and mix well until the sugar is fully incorporated.
- Crack 2 large eggs into the bowl and add 1 teaspoon of vanilla extract. Whisk the mixture until the eggs are fully blended and the mixture is smooth.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. This will ensure that the dry ingredients are evenly mixed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a denser bread.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary.
- Place the loaf pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Once baked, remove the zucchini bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the zucchini bread and serve as desired. Enjoy your delicious Hellen Holder's Zucchini Bread!
Tips
- Choose the Right Zucchini: For the best flavor and texture, select firm, medium-sized zucchinis. Avoid overly large ones as they may contain more seeds and less moisture.
- Grate Zucchini Efficiently: Use a box grater or food processor to grate your zucchini. If your zucchini is particularly watery, consider squeezing out some excess moisture using a clean kitchen towel.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, so be gentle!
- Customize Your Bread: Feel free to add in extras like chopped nuts, chocolate chips, or dried fruit for added flavor and texture.
- Check for Doneness: Ovens can vary, so keep an eye on your bread as it bakes. If the top is browning too quickly, tent it with aluminum foil to prevent burning.
- Cool Completely: Allow the zucchini bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This will help maintain its shape and prevent it from becoming soggy.
- Store Properly: To keep your zucchini bread fresh, store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for a quick treat later!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 35mg
