Can I make zucchini bread with yellow squash instead of zucchini?

Yes, you can absolutely make zucchini bread with yellow summer squash instead of green zucchini. The flavor and texture will be very similar, as both summer squashes have a high moisture content and mild flavor that works beautifully in quick breads. Simply swap the zucchini for an equal amount of grated yellow squash in the recipe.

How do I prevent my zucchini bread from being soggy?

To avoid a soggy zucchini bread, be sure to thoroughly drain and squeeze out any excess moisture from the grated zucchini before adding it to the batter. You can also consider tossing the grated zucchini with a tablespoon or two of flour before incorporating it, which will help absorb extra liquid. Finally, make sure not to overmix the batter, as this can also contribute to a dense, heavy texture.

Can I make zucchini bread in advance?

Absolutely! Zucchini bread actually keeps and freezes very well. Once the loaf has cooled completely, you can wrap it tightly in plastic wrap or foil and store it at room temperature for up to 4 days. For longer storage, the bread can be frozen for up to 3 months. Simply thaw at room temperature or in the refrigerator before serving.

What can I do with leftover zucchini bread?

There are so many delicious ways to enjoy leftover zucchini bread! It makes a fantastic breakfast or snack when lightly toasted and topped with butter, nut butter, or a drizzle of honey. You can also cube the bread and use it in a sweet bread pudding or French toast casserole. Additionally, stale zucchini bread can be repurposed into breadcrumbs for coating chicken or fish, or even as a crunchy topping for baked mac and cheese.

Is zucchini bread healthy?

Zucchini bread can be a relatively healthy baked good, especially when made with wholesome, unprocessed ingredients. The zucchini itself provides fiber, vitamins, and antioxidants, while the eggs and oil contribute protein and healthy fats. However, the amount of sugar used in the recipe can impact the overall nutritional profile. For a healthier version, you can reduce the sugar, use whole wheat flour, and consider adding nuts, seeds, or dried fruit for extra fiber and nutrients.

Zucchini Bread: Best Ever Moist & Sweet 9-Ingredient Loaf

Name: Moist Fluffy Zucchini Bread Easy Homemade Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 loaf
Cuisine: American
Ingredients: 2 cups grated zucchini; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 2 large eggs; 1 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil; 1 teaspoon vanilla extract

Description

Zucchini Bread is moist, sweet & comforting. This best-ever 9-ingredient loaf is perfect for breakfast, snacks, or gifting—warm, tender, and delicious!

Ingredients

2 cups grated zucchini
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray.
Grate the zucchini using a box grater or the shredding disc of a food processor. Squeeze out any excess moisture from the grated zucchini using a clean kitchen towel or paper towels.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, beat the eggs, granulated sugar, and brown sugar until well combined. Stir in the vegetable oil, vanilla extract, and the grated zucchini.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Spoon the zucchini bread batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the zucchini bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing and serving.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Cuisine: American