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
Scale
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
