5 Recipe Ideas to Celebrate National Zucchini Bread Day
Whether you have an overabundant zucchini harvest from your garden or just want to celebrate spring vegetables, National Zucchini Bread Day on April 25th is the perfect excuse to fire up the oven. Falling on this date each year, this unofficial food holiday honors one of the most beloved ways to utilize zucchini - in moist and delicious quick breads. Zucchini bread takes advantage of the vegetable's moisture content for a tender crumb full of subtle veggie flavor. Home bakers far and wide have their own tweaks on the classic loaf recipe, whether adding nuts, fruit, or spices. This National Zucchini Bread Day, I will share some of our favorite recipes to satisfy your zucchini bread craving. From a classic loaf to fun muffin and lemon poppy seed variations, these recipes will have you extending zucchini season with every moist, zippy bite. Get ready to bake your way through the bounty!
Recipe #1: Classic Zucchini Bread
The ultimate zucchini bread recipe is this classic loaf. Moist crumbs and a subtle veggie flavor make this bread a family favorite for snacking, breakfast, or afternoon coffee. Easy to whip up and perfect every time, it shows why zucchini bread is essential for National Zucchini Bread Day.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup vegetable oil
- 1 cup white sugar
- 2 eggs
- 1 cup shredded zucchini
- 1/2 cup nuts (optional)
Instructions
- Preheat oven to 350°F. Grease a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, salt, baking soda, and cinnamon.
- In a separate bowl, whisk the oil, sugar, and eggs together. Stir in the zucchini.
- Pour wet ingredients into the dry and stir just until combined. Fold in nuts if using.
- Pour batter into the prepared loaf pan.
- Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean.
Cooking Tips
- Grate zucchini for even moisture distribution. Squeeze out excess liquid.
- Avoid over-mixing the batter for a fine crumb.
- Test doneness before removing from oven to prevent sogginess
Recipe #2: Chocolate Chip Zucchini Bread
Take classic zucchini bread to the next level by stirring in mini chocolate chips. Their sweetness balances the vegetable flavor for an indulgent snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 cup grated zucchini
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips
Instructions
- Preheat oven to 350°F. Grease a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the sugar, oil, and eggs together. Stir in the zucchini and vanilla.
- Mix the wet ingredients into the dry just until combined. Fold in the chocolate chips.
- Pour batter into prepared pan and bake for 55-60 minutes, until a toothpick inserted comes out clean.