Although zucchini bread sometimes feels like banana bread’s forgotten cousin, we’re here to say — come summer, this squash-filled quick bread deserves its time in the spotlight. Zucchini not only keeps a loaf extra moist, it also adds a slightly spicy note that keeps it from being too sweet. Ours has almost twice as much squash as most recipes too, making it really feel like one zucchini bread while making sure it doesn’t dry out. Freshly baked, this snack bread has a crispy top and is soft as can be inside, perfect to enjoy for breakfast or as an afternoon pick-me-up. Read on for how to make sure yours is the best it can be.
How to make the best zucchini bread:
The main thing about this courgette bread is that it is simple – everything can be whipped together by hand in just one bowl. Be careful not to mix too much as it will make your bread dense after baking. Then the only real effort will be to grate the zucchini, which shouldn’t take more than a minute on the small holes of your grater (no need to peel first!). That, and waiting for your bread to bake so it’s completely cooled when it comes out of the oven. Trust us and be patient, it will be worth it.
What to add to your zucchini bread:
We kept this bread simple and added just a little cinnamon for warmth, but that shouldn’t stop you from making it your own. Get inspired by our Chocolate Zucchini Bread, our Morning Glory Zucchini Bread or our Lemon Poppy Squash Bread and have fun with it. Walnuts or chocolate chips wouldn’t hurt, nor would a simple frosting drizzled on top. Get creative!
How to store your zucchini bread:
Zucchini bread will stay fresh, wrapped tightly or in an airtight container, for up to 5 days. The bread can also be wrapped and stored in a freezer-safe container for up to 3 months. Thaw at room temperature before carving.
made this? Let us know how it went in the comments below.
