Big Batch Zucchini Bread or Muffins
This delightful recipe transforms fresh zucchini into a moist, golden bread or muffins, infused with warm spices and sweet richness.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking powder Essential leavening agent.
- 1 teaspoon baking soda Adds to fluffy texture.
- 1 teaspoon kosher salt Balances sweetness.
- 1 tablespoon ground cinnamon Infuses warmth.
- ½ teaspoon freshly ground nutmeg Provides earthiness.
- 1 cup optional mix-ins (chocolate chips, nuts, etc.) For extra texture and flavor.
Wet Ingredients
- ½ cup vegetable oil Adds moisture; can use melted coconut oil.
- ½ cup unsweetened applesauce Contributes to moisture and reduces fat.
- 1 cup packed light or dark brown sugar Adds caramel flavor.
- 1 cup granulated sugar Balances the flavor of zucchini.
- 3 large eggs At room temperature for best results.
- 1 tablespoon vanilla extract Enhances sweetness and aroma.
- 3 cups shredded zucchini Fresh, juicy zucchini is the star ingredient.
Instructions
Preparation
- Preheat your oven to 350°F and grease two loaf pans or muffin tins.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional mix-ins.
Combine Wet Ingredients
- In another large bowl, whisk the vegetable oil, applesauce, brown sugar, granulated sugar, eggs, vanilla, and shredded zucchini until well combined.
Combine Mixtures
- Gradually add the dry mixture to the wet mixture in two additions, stirring until just combined.
Bake the Bread
- Transfer the batter to the prepared pans and bake for 45 to 55 minutes, or until a thermometer reads 205°F in the loaf.
- Cover with aluminum foil if the tops brown too quickly.
Cool and Store
- Cool the loaves in the pans for about 5 minutes before transferring them to a wire rack to cool completely.
- Store any leftovers covered at room temperature for 3-4 days or refrigerate for up to a week.
Notes
To enhance flavor, toast nuts before adding. Don’t squeeze moisture from zucchini; it keeps bread moist. Variations can include different spices or mix-ins.