For those who are not much into eating vegetables, zucchini is actually a summer squash. People with a culinary background treat zucchinis as vegetables.
But for those with botanical degrees, zucchinis are actually immature fruits.
There are a lot of different things that you can do with a zucchini. These vegetables can be steamed and there are also recipes where zucchinis are fried. Grilling zucchinis are also popular among chefs who use this vegetable as a side dish.
But what most people would not have thought is the fact that zucchinis can be incorporated into a bread batter and can be baked. Yes, there is a food called Zucchini bread.
A lot of zucchini bread recipes are formulated especially for those vegetarians and for those who love to eat zucchinis in general.
These bread recipes can also be used to incorporate vegetables in the diet of little kids who naturally despise the thought of eating them.
Although there are a lot of variations in zucchini bread recipes that you can find in different recipe books,
it is important to know the basic and fundamental recipe or process on how this bread is made. To make Zucchini Bread You can check our best bread maker.
The ingredients needed in making zucchini bread are :
- 2 eggs
- 2 teaspoons vanilla
- 1 1/3 cup sugar
- 3 cups of freshly grated zucchini
- 2 teaspoons baking soda
- 2/3 cup melted unsalted butter
- A pinch of salt
- ½ teaspoon nutmeg
- 3 cups all-purpose flour and
- 2 teaspoons cinnamon.
Before starting to mix the ingredients together, it is important to preheat the oven to 350 degrees Fahrenheit.
Beat the eggs in a deep bowl and add sugar and vanilla. Carefully add all the grated zucchini and the butter into the egg mixture.
Sprinkle a little bit of salt and add the baking soda. Section the flour into 3 separate parts and add it 1 part at a time. Once well blended, add the cinnamon and the nutmeg.
Some zucchini bread recipes include the addition of pecans, walnuts or raisins. If you plan to use any of these, add them after blending in the nutmeg.
Once the batter is ready, line 2 pieces of 5 by 9 inches loaf pan with butter.
This will prevent the mixture from sticking into the sides and the bread won’t break when taken out of the pan. Divide the batter and pour into the 2 loaf pans.
Place into the preheated oven and allow the batter to bake for an hour. After 50 minutes into baking, check the bread for its color and consistency.
If the color is already what you have envisioned, you can stick a toothpick into the bread.
If the toothpick comes out clean, then the bread is ready to be taken out of the oven. Do not remove the bread from the pans immediately after taking them out.
Allow them to cool down in the pans for at least 10 minutes.
Once the bread is already cool enough to be handled, carefully insert a knife at the sides to loosen up the bread.
Invert and place the bread into cooling racks for them to continue cooling. Do the same with the other loaf pan as well.
This is the fundamental or basic recipe from which all other zucchini bread recipes are derived. For some great variations in the standard recipe, you can incorporate fruits into the mix like pineapples.
The pineapples provide sweetness into the bread. Crushed pineapples can be mixed together with the crushed zucchinis right after the sugar are beaten into the eggs.
A great idea is adding yoghurt or cream into the mixture. This will produce a moister bread with great background taste.
