If you’re on the hunt for a delightful treat that’s bursting with fresh flavors and wholesome goodness, this Quick Zucchini Bread with Red Currants Recipe is about to become your new favorite. Imagine tender, moist bread with a subtle sweetness from the grated zucchini and a tangy pop from the vibrant red currants—all coming together in a quick-to-make loaf that’s perfect for breakfast, snack time, or even dessert. It’s a fresh twist on traditional zucchini bread that feels both comfortingly familiar and wonderfully exciting.
Ingredients You’ll Need
Gathering a few simple ingredients that you likely have on hand will set you up for success with this bread. Each one contributes a crucial element—from structure and rise to sweetness and flavor—that makes this zucchini bread so irresistible.
- All-purpose flour (1 ½ cups): The sturdy base that gives your bread the perfect crumb and texture.
- Baking soda (½ teaspoon): Helps your bread rise just right for a tender but fluffy finish.
- Baking powder (1 teaspoon): Works alongside baking soda to improve lift and texture.
- Salt (½ teaspoon): Balances sweetness and deepens overall flavor.
- Cinnamon (1 teaspoon): Adds warmth and cozy spice to every bite.
- Large eggs (2): Bind all the ingredients and add richness.
- Granulated sugar (½ cup): Sweetens the bread while keeping it light.
- Brown sugar, packed (½ cup): Introduces a subtle molasses flavor and moisture.
- Vegetable oil (½ cup): Keeps the bread moist and tender, without overwhelming flavor.
- Vanilla extract (1 teaspoon): Enhances sweetness and adds depth.
- Grated zucchini (1 cup): Infuses natural moisture and a healthy dose of veggies.
- Red currants (½ cup, fresh or frozen): Provide a juicy burst of tartness, brightening the loaf beautifully.
How to Make Quick Zucchini Bread with Red Currants Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 350°F (175°C). Prepare a loaf pan by greasing and lightly flouring it, or use parchment paper if you prefer an easy release. It’s these little steps that ensure your bread bakes evenly and pops right out of the pan when done.
Step 2: Prepare Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Mixing these dry ingredients thoroughly ensures that the leavening agents and spices are evenly distributed for consistent flavor and rise.
Step 3: Mix Wet Ingredients
In a larger bowl, beat the eggs first, then add both sugars, the vegetable oil, and vanilla extract. Whisk everything together until silky smooth and fully combined. This mixture is the sweet, rich base that will marry beautifully with your dry ingredients.
Step 4: Combine Ingredients and Fold in Zucchini and Red Currants
Slowly add the dry ingredients into the wet mixture, stirring gently until just combined—you want to avoid overmixing so your bread stays tender. Finally, fold in the freshly grated zucchini and the red currants, distributing them evenly to ensure every slice has a perfect balance of flavor and texture.
Step 5: Bake the Bread
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it in the oven and bake for about 50-55 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached—a sign your bread is moist but perfectly cooked.
Step 6: Cool and Enjoy
Once baked, let the zucchini bread cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This cooling time helps the bread set properly and enhances the flavors, so try to wait if you can—it’s worth it!
How to Serve Quick Zucchini Bread with Red Currants Recipe
Garnishes
A light dusting of powdered sugar makes this zucchini bread look gorgeous and adds just a hint of extra sweetness. For a more decadent touch, spread a thin layer of softened butter or cream cheese right on a warm slice—you won’t regret it!
Side Dishes
This bread pairs beautifully with a hot cup of coffee or tea, making it a perfect morning treat or afternoon pick-me-up. For a heartier breakfast, serve alongside some fresh yogurt and berries to complement the tartness of the red currants.
Creative Ways to Present
Try slicing this zucchini bread into bite-sized pieces and serving them as party finger foods or brunch treats. You can also toast leftover slices lightly and add a smear of honey for a simple yet elegant snack that showcases the bread’s delightful texture and flavors.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover zucchini bread tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh and moist for about 2 to 3 days—perfect for enjoying throughout the week!
Freezing
To keep your bread longer, wrap it well in plastic wrap and then foil, or place it inside a freezer-safe bag. Freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge or at room temperature for a few hours.
Reheating
Warm slices gently in a toaster oven or microwave for a few seconds to revive that fresh-baked aroma and softness. A little warm butter or cream cheese on top after reheating can make it taste like it just came out of the oven again.
FAQs
Can I use frozen red currants in this recipe?
Absolutely! Just make sure to thaw and drain any excess liquid before folding them into the batter to avoid extra moisture that could affect baking.
Is it necessary to peel the zucchini before grating?
No need to peel. The skin adds color, nutrients, and texture—just wash it well before grating.
Can I substitute vegetable oil with another type of oil?
Yes, you can swap in any neutral oil like canola or light olive oil. Avoid extra-virgin olive oil if you don’t want a strong flavor in the bread.
What if I don’t have red currants? What’s a good substitute?
Fresh or frozen raspberries or currant substitutes like cranberries work well, providing a similar tartness and juicy pop.
Can I make this recipe gluten-free?
Yes, try using a 1-to-1 gluten-free baking flour blend. Baking times may vary slightly, so keep an eye on your bread as it bakes.
Final Thoughts
This Quick Zucchini Bread with Red Currants Recipe is a truly delightful way to bring fresh, seasonal flavors into your kitchen with minimal fuss. Its moist texture, perfect sweetness, and lively bursts of red currants are sure to make it a staple in your baking repertoire. Give it a try soon—you might just find yourself reaching for it again and again!
Print
Quick Zucchini Bread with Red Currants Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Quick Zucchini Bread with Red Currants is a moist, flavorful loaf that combines the subtle sweetness of zucchini with the tart burst of red currants. Perfect for breakfast or a snack, this easy-to-make bread uses simple ingredients and requires just a little over an hour from start to finish.
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
Add-ins
- 1 cup grated zucchini
- ½ cup red currants (fresh or frozen)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing and flouring it or lining it with parchment paper to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined. Set this mixture aside for later use.
- Mix Wet Ingredients: In a large bowl, beat the eggs until smooth. Add both the granulated and brown sugars, vegetable oil, and vanilla extract. Mix thoroughly until all ingredients are well incorporated.
- Combine Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender. Then fold in the grated zucchini and red currants gently to distribute evenly.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully baked.
- Cool and Serve: Let the zucchini bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving to enhance flavor and texture.
Notes
- Grate the zucchini finely and gently squeeze out excess moisture if it’s very watery to avoid soggy bread.
- Fresh or frozen red currants can be used; if frozen, do not thaw them before adding to batter to prevent color bleeding.
- Check for doneness by inserting a toothpick into the center; if it comes out clean or with a few crumbs, the bread is done.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
- For a nutty twist, consider adding ½ cup chopped walnuts or pecans.
