Quick Zucchini Bread with Red Currants Recipe
There is something truly magical about the combination of tender zucchini and tart red currants in a quick, moist loaf that bursts with flavor and texture. This Quick Zucchini Bread with Red Currants Recipe is my go-to when I want a wholesome treat that feels comforting and a little special all at once. The sweetness from the sugars, the warm hint of cinnamon, and the fresh zing of red currants make every bite a delightful experience. Plus, it comes together surprisingly fast, so you can enjoy a slice of this luscious bread even on a busy day!
Ingredients You’ll Need
Gathering the right ingredients is the foundation of any recipe, and for this zucchini bread, every component plays a crucial role in crafting not only the taste but also the texture and vibrant color. These staples come together in a way that’s both simple and satisfying.
- 1 ½ cups all-purpose flour: Provides the structure for the bread, giving it that perfect crumb.
- ½ teaspoon baking soda: Helps the bread rise beautifully and stay tender.
- 1 teaspoon baking powder: Works alongside baking soda to give an even lift, ensuring the bread is light.
- ½ teaspoon salt: Balances the sweetness and enhances all the other flavors.
- 1 teaspoon cinnamon: Adds warmth and a subtle spice that complements both zucchini and red currants beautifully.
- 2 large eggs: Bind all ingredients together and add moisture for richness.
- ½ cup granulated sugar: Adds sweetness and helps with browning the crust.
- ½ cup brown sugar, packed: Introduces a deep, caramel-like flavor and keeps the bread moist.
- ½ cup vegetable oil: Keeps the bread tender without the heaviness of butter.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a gentle floral note.
- 1 cup grated zucchini: Adds moisture and a lovely, fresh green touch that disappears into the crumb.
- ½ cup red currants (fresh or frozen): Brings a delightful tartness and bursts of color that make this bread truly special.
How to Make Quick Zucchini Bread with Red Currants Recipe
Step 1: Preheat and Prepare the Pan
Set your oven to 350°F (175°C) and prepare your loaf pan by greasing it thoroughly and dusting with a little flour, or line it with parchment paper for a fuss-free release. This step ensures your bread comes out perfectly shaped and doesn’t stick.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This mix is the backbone of your bread, creating the right balance of tenderness and lift.
Step 3: Combine the Wet Ingredients
In a large bowl, beat the eggs until smooth. Add both the granulated sugar and brown sugar, vegetable oil, and vanilla extract. Stir everything until it’s silky and well combined—it’s going to be the flavorful base that brings moisture and sweetness to your bread.
Step 4: Bring Dry and Wet Together
Slowly add the dry ingredients to the wet mixture, stirring gently to combine without overmixing. This helps keep your bread light. Then fold in the grated zucchini and red currants carefully to distribute their fresh flavors and textures evenly throughout the batter.
Step 5: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top lightly. Pop it into the oven and bake for about 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. The aroma while it bakes is absolutely irresistible!
Step 6: Cool and Enjoy
Let your zucchini bread cool in the pan for 10 minutes—this makes it easier to remove without breaking—then transfer to a wire rack to cool completely. After that, slice generous pieces and get ready for a delicious experience.
How to Serve Quick Zucchini Bread with Red Currants Recipe
Garnishes
Simple is often best with this bread. A light dusting of powdered sugar can add a touch of sweetness and elegance. Or, spread a smear of cream cheese or butter while it’s still slightly warm to enjoy creamy richness alongside the fruity tartness of the currants.
Side Dishes
This zucchini bread pairs wonderfully with a hot cup of tea or coffee, making it a perfect breakfast or afternoon snack. It also complements fresh fruit salads or a creamy yogurt parfait, creating a balanced plate that’s bright and satisfying.
Creative Ways to Present
For a beautiful brunch centerpiece, slice the bread and arrange it on a platter with fresh red currants scattered across and a sprig of mint for a burst of green. You can even turn slices into fancy mini sandwiches with a spread of mascarpone and a drizzle of honey for a sweet twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s rare), wrap the bread tightly in plastic wrap or place it in an airtight container at room temperature. It will stay fresh for about 3 to 4 days, maintaining its tender crumb and juicy currant bursts.
Freezing
To keep Quick Zucchini Bread with Red Currants Recipe ready for later, wrap it well in plastic wrap and foil, or use a freezer-safe container. It freezes very nicely for up to 3 months, so you can thaw a slice or two whenever the craving hits.
Reheating
When you’re ready to enjoy frozen zucchini bread again, thaw overnight at room temperature. Warm slices gently in the microwave for 15 to 20 seconds or in a toaster oven to refresh the moist texture and bring back those fresh currant bursts.
FAQs
Can I use frozen red currants for this bread?
Absolutely! Frozen red currants work just as well as fresh ones. Just make sure to thaw and drain any excess liquid before folding them into the batter to prevent the bread from becoming too wet.
Do I need to peel the zucchini?
No need to peel the zucchini. The skin is thin and adds lovely color and nutrients. Just wash it well before grating.
Can I substitute the vegetable oil with another fat?
Yes, you can swap vegetable oil for melted coconut oil or even a light olive oil for a slightly different flavor, but try to keep the quantity the same to maintain moisture.
How can I make this bread gluten-free?
Try using a gluten-free all-purpose flour blend that includes xanthan gum. The texture might differ slightly but the flavors will be just as delightful.
Is it okay to add nuts or seeds?
Definitely! Chopped walnuts, pecans, or even sunflower seeds add a great crunch that complements the soft crumb and juicy currants perfectly.
Final Thoughts
You really can’t go wrong with this Quick Zucchini Bread with Red Currants Recipe. It’s a cheerful, moist, and flavorful loaf that feels both wholesome and a little indulgent, perfect for any time of the day. Give it a try, and soon it might just become your favorite way to enjoy humble zucchini and bright red currants all year round.
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Quick Zucchini Bread with Red Currants Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Quick Zucchini Bread with Red Currants is a moist, flavorful loaf perfect for breakfast, snacks, or dessert. Combining the subtle earthiness of grated zucchini with the bright, tart burst of red currants, this bread is a delightful twist on a classic recipe. With a gentle cinnamon spice and a tender crumb, it’s easy to make in just over an hour.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- ½ cup red currants (fresh or frozen)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper to ensure easy removal of the bread after baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This ensures all the leavening agents and spices are evenly distributed in the flour mixture.
- Mix Wet Ingredients: In a large bowl, beat the eggs until combined. Add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix well to combine until the mixture is smooth and slightly fluffy.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender. Then fold in the grated zucchini and red currants carefully to distribute them evenly.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and Serve: Allow the zucchini bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Slice and enjoy your moist, flavorful zucchini bread!
Notes
- For best results, use fresh or well-thawed frozen red currants.
- Grate the zucchini finely and squeeze out excess moisture if the zucchini is very watery to prevent a soggy loaf.
- You can substitute vegetable oil with melted coconut oil or a light olive oil for a different flavor.
- If you prefer a nuttier bread, consider adding ½ cup chopped walnuts or pecans.
- Store leftover bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread also freezes well; wrap in foil and place in a zip-top bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bake
- Method: Baking
- Cuisine: American
