Zucchini bread has always been a favorite in my household. It's one of those recipes that feels like home, a culinary hug that comforts you from the inside out. The beauty of zucchini bread lies in its simplicity, a quality that resonates with my minimalist lifestyle.
I first stumbled upon this recipe years ago when I was looking for ways to use up the surplus of zucchinis from my garden. I was skeptical at first—how could a vegetable like zucchini transform into a delicious bread? But one bite was all it took to make me a believer. The bread was moist, flavorful, and surprisingly sweet.
What I love about this recipe is its versatility. It's perfect for breakfast, a midday snack, or even dessert. And it's a hit with both kids and adults, making it a go-to for family gatherings and potlucks. Plus, it's a great way to sneak in some veggies for those who are a bit picky about their greens.
The ingredients are simple and straightforward, most of which you probably already have in your pantry. The zucchini, of course, is the star of the show. It adds moisture to the bread, making it soft and delectable. And don't worry about peeling the zucchini; the skin adds a nice pop of color and extra nutrients.
Another great thing about this zucchini bread is that it freezes well. I often make a double batch and freeze one loaf for later. It's a lifesaver on busy mornings or when unexpected guests drop by.
So, if you're looking for a simple, delicious, and somewhat nutritious treat, give this zucchini bread a try. It's more than just a bread; it's a celebration of simple ingredients coming together to create something truly special.
AuthorJames EwenCategoryCake, DessertDifficultyBeginnerDiscover the wholesome goodness of our Zucchini Bread. This moist and flavorful loaf is a hit for any occasion and incredibly easy to make.
Preheat your oven to 350°F (175°C). Grease a loaf pan.
In a large bowl, mix together the flour, sugar, baking soda, and salt.
In a separate bowl, combine the water, vegetable oil, vinegar, vanilla extract, lemon zest, and lemon juice.
Add the wet ingredients to the dry ingredients and mix until just combined.
Pour the batter into the prepared loaf pan.
Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool before removing it from the pan.
Ingredients
Directions
Preheat your oven to 350°F (175°C). Grease a loaf pan.
In a large bowl, mix together the flour, sugar, baking soda, and salt.
In a separate bowl, combine the water, vegetable oil, vinegar, vanilla extract, lemon zest, and lemon juice.
Add the wet ingredients to the dry ingredients and mix until just combined.
Pour the batter into the prepared loaf pan.
Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool before removing it from the pan.
