Why Baking With Zucchini?
It is fun to incorporate zucchini in baking recipes. This vegetable is flavorless but provides pure moisture, so baked goods with zucchini come out moist and tender without any green vegetable flavor. So, if you like to bake with carrots and have never tried zucchini, it is the time now.
Easy To Bake Eggless Zucchini Bread
Not only fruits, but I love to add zucchini and carrots to my baking desserts. They add nutritional value without any vegetable flavors. And certain spices, nuts, and dried fruits pair well with these vegetables. This zucchini loaf is super easy to make with only a few ingredients. It is super moist, fluffy, full of pecans, and perfectly sweetened. I spiced the bread with cinnamon and flavored it with vanilla. But you can easily customize it and add your choice of spices. For example, you can add cardamom, nutmeg, ginger, or allspice. Also, other than nuts, add raisins or cranberries if you like. Instead of toasted pecans, toasted walnuts are the other best option. An electric mixer is not needed to make the batter. We need mixing bowls, a spatula, and a whisk.
Ingredients and Notes
How To Make Eggless Zucchini Bread
Preheat the oven to 350°F (177°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick spray or butter. Set aside.
Whisk the flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl until well combined.
In a large bowl, whisk oil, brown sugar, granulated sugar, sour cream, and vanilla until well combined. Add shredded zucchini and chopped nuts and mix well.
Now add dry ingredients to the wet mixture and gently mix until just combined. Do not overmix.
Pour batter into the prepared pan and spread evenly.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. The baking time may vary, so keep an eye on the bread after 40 minutes. Remove the loaf cake from the oven and transfer the loaf pan onto a wire rack. Allow the zucchini bread to cool completely in the pan before slicing and serving.
Helpful Tip: Keep an eye on the bread. If the top of the loaf is browning too quickly, remove it from the oven after 30 – 35 minutes and loosely cover it with aluminum foil. Then return it to the oven and continue baking for the remaining time.
Storing and Freezing Suggestions
Cover and store the Eggless Zucchini Bread at room temperature for 4-5 days or refrigerate for a week. This loaf freezes well. Once it is completely cooled, cover it tightly and freeze it for up to 3 months. Then, allow the bread to thaw at room temperature before slicing and serving.
Helpful Tips
Measurements: Use a kitchen scale to measure the ingredients for the best results. All-Purpose Flour: Swap half of the flour with whole wheat flour if you prefer. Spices: To this bread, add the spices of your choice, either with cinnamon or instead of cinnamon. The recommendations are cardamom, ginger, nutmeg, and allspice. Nuts: Instead of pecans, use toasted walnuts. Skip the nuts or add chocolate chips to make the zucchini bread nut-free. Zucchini: Do not squeeze the moisture out of shredded zucchini. But if your zucchini is too wet, blot it lightly with a paper towel before adding it to the batter. Brown Sugar: I highly recommend using brown sugar for extra moisture, but replace it with white sugar if you do not have it. Mixing The Batter: Even though it is called zucchini bread, it is actually a loaf cake. So stay away from overmixing the batter for the soft and tender zucchini loaf. Baking: Watch the eggless zucchini bread after 40 minutes of baking time because every oven is different. If the top of the loaf is browning too quickly while baking, remove it from the oven after 30 – 35 minutes and loosely cover it with aluminum foil. Then, return it to the oven and continue baking for the remaining time.
