Description
This quick zucchini bread with red currants is a delightful summer treat that combines the freshness of zucchini with the sweet-tart flavor of red currants. Moist and flavorful, this easy-to-make bread is perfect for breakfast or as a snack.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup vegetable oil
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (unpeeled and squeezed of excess moisture)
- 3/4 cup fresh or frozen red currants (if frozen, do not thaw)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a large bowl, whisk together the oil, sugar, eggs, and vanilla until well combined. Stir in the grated zucchini.
- Combine dry and wet ingredients: Add the dry ingredients to the wet and mix just until incorporated. Gently fold in the red currants.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- This bread can be topped with a light glaze or sprinkled with coarse sugar before baking for extra sweetness.
- Store wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 13g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
