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
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
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.
