Moist and Delicious Zucchini Bread Recipe

Zucchini bread is a wonderful way to incorporate more vegetables into your diet while enjoying a sweet and moist treat. This recipe is easy to make and perfect for breakfast, snacks, or even dessert. Let’s get started!

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)

• 3 large eggs

• 1 cup granulated sugar

• 1/2 cup rice malt syrup.

• 1 cup vegetable oil

• 1 teaspoon vanilla extract

• 3 cups almond meal.

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 1 cup chopped walnuts or pecans (optional)

• 1/2 cup raisins or chocolate chips (optional)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 175°C. Grease and flour two 9x5 inch loaf pans or line them with parchment paper.

2. Prepare the Zucchini:

• Grate the zucchini using a box grater or food processor. Place the grated zucchini in a colander and press out excess moisture using a clean kitchen towel or paper towels. Set aside.

3. Mix Wet Ingredients:

• In a large bowl, beat the eggs until light and frothy. Add the rice malt syrup, vegetable oil, and vanilla extract. Mix until well combined.

4. Combine Dry Ingredients:

• In a separate bowl, whisk together the almond meal, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

5. Combine Wet and Dry Ingredients:

• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

6. Add Zucchini and Extras:

• Gently fold in the grated zucchini. If using, also fold in the chopped nuts and raisins or chocolate chips.

7. Bake the Bread:

• Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula.

• Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

• If the tops of the loaves start to brown too quickly, cover them loosely with aluminum foil.

8. Cool and Serve:

• Allow the bread to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for the Best Zucchini Bread:

• Zucchini: No need to peel the zucchini; the skin adds nutrients and a nice speckled look to the bread.

• Moisture: Ensure you remove excess moisture from the zucchini to prevent the bread from becoming too wet.

• Mix-ins: Customize your bread with your favorite mix-ins like nuts, raisins, or chocolate chips for added texture and flavor.

• Storage: Store the zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well; wrap in plastic wrap and then foil before freezing.

This zucchini bread is a delightful way to use up garden-fresh zucchini and makes a wonderful treat for any time of the day. Its moist texture and warm spices make it a favorite for both kids and adults alike. Enjoy it fresh out of the oven, or toast a slice and spread with a bit of butter for an extra special treat. Happy baking!​