Description
This Quick Zucchini Bread with Red Currants is a moist and flavorful loaf combining the subtle sweetness of zucchini and the tart burst of fresh red currants. Perfect for a breakfast treat or afternoon snack, this bread is easy to make and baked to perfection with a tender crumb and lightly spiced with cinnamon.
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 prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined. Set aside.
- Mix Wet Ingredients: In a large bowl, beat the eggs thoroughly. Add granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix well until the mixture is smooth and well incorporated.
- Combine Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender crumb. Fold in the grated zucchini and red currants carefully to evenly distribute without breaking the berries.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing. Serve and enjoy your moist zucchini bread with bursts of red currants.
Notes
- Fresh or frozen red currants can be used; if using frozen, do not thaw to prevent the bread from becoming soggy.
- Be careful not to overmix the batter after adding dry ingredients to keep the bread tender.
- Grate the zucchini finely and squeeze out excess moisture if it seems very wet to avoid making the bread too moist.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nuttier flavor, consider adding ½ cup chopped walnuts or pecans if desired.
