Description
This Quick Zucchini Bread with Red Currants is a moist and flavorful loaf that’s perfect for breakfast or a delightful snack. Combining the subtle sweetness of grated zucchini with tart red currants, this bread offers a wonderful texture and a burst of fresh fruit flavor. Easy to prepare and baked to golden perfection, it’s a great way to incorporate vegetables into your baking.
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
Fruit
- ½ cup red currants (fresh or frozen)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large bowl, beat the eggs thoroughly. Add the granulated sugar, brown sugar, vegetable oil, and vanilla extract, mixing until the ingredients are well combined and smooth.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined to avoid overmixing.
- Add Zucchini and Red Currants: Fold in the grated zucchini and red currants carefully to distribute them evenly throughout the batter.
- Pour and 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.
- Cool and Serve: Allow the zucchini bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving. Enjoy your fresh homemade zucchini bread!
Notes
- Ensure the zucchini is well grated; you can squeeze out excess moisture if desired to prevent a soggy loaf.
- Fresh or frozen red currants can be used; if frozen, do not thaw before adding to keep them from bleeding into the batter.
- Check bread with a toothpick starting at 50 minutes, as oven temperatures vary.
- Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- This bread can be frozen for up to 3 months; thaw at room temperature before serving.
