If you’re craving something moist, flavorful, and just a little bit special, then you’re going to love this Quick Zucchini Bread with Red Currants Recipe. It combines the terrific earthiness of fresh zucchini with those bright, tangy bursts of red currants, creating a loaf that’s both comforting and refreshingly unique. Whether you’re making a treat for breakfast, a snack, or an anytime dessert, this bread comes together quickly and delivers big on taste and texture. You’ll be amazed at how a humble loaf can feel so indulgent and fresh all at once.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity—each ingredient plays an essential role in creating that perfect balance between moistness, spice, and fruity brightness. From the all-purpose flour providing structure to the zucchini adding moisture without heaviness, every component is thoughtfully chosen to complement the others.
- 1 ½ cups all-purpose flour: The foundation of your bread, providing the right texture when combined with moisture and leavening agents.
- ½ teaspoon baking soda: Helps your bread rise and create a tender crumb.
- 1 teaspoon baking powder: Gives a gentle lift, ensuring your bread isn’t dense.
- ½ teaspoon salt: Enhances all the flavors in the bread and balances the sweetness.
- 1 teaspoon cinnamon: Adds warmth and a lovely spicy aroma that pairs beautifully with zucchini.
- 2 large eggs: Bind everything together and provide richness.
- ½ cup granulated sugar: Brings sweetness without overpowering the natural flavors.
- ½ cup brown sugar, packed: Offers a deep, caramel-like sweetness that complements the cinnamon.
- ½ cup vegetable oil: Keeps the bread moist and tender.
- 1 teaspoon vanilla extract: Adds a lovely fragrant note to round out the flavor.
- 1 cup grated zucchini: The star veggie that keeps the bread moist and adds subtle freshness.
- ½ cup red currants (fresh or frozen): These jewel-like berries bring bursts of tartness, making every bite exciting.
How to Make Quick Zucchini Bread with Red Currants Recipe
Step 1: Prepare Your Pan and Oven
First things first, preheat your oven to 350°F (175°C). Grease and flour your loaf pan or line it with parchment paper for easy release. This little prep step helps ensure your bread comes out perfectly without sticking and looking beautiful.
Step 2: Mix Dry Ingredients
Next, take a medium bowl and whisk together the flour, baking soda, baking powder, salt, and cinnamon. This whirling combo makes sure your rising agents and spices are evenly distributed throughout the bread, preventing any funky pockets or uneven baking later.
Step 3: Whisk Wet Ingredients
In a large bowl, beat the eggs until smooth, then add in the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Give everything a good mix until fully combined. This silky, sweet mixture is going to marry beautifully with the dry ingredients shortly.
Step 4: Combine and Fold in Zucchini and Red Currants
Slowly add the dry ingredients into the wet mix, stirring gently until just combined. Resist the urge to overmix here—keeping some texture ensures a tender bread. Then fold in your grated zucchini and red currants carefully, so those juicy bursts remain delightfully intact.
Step 5: Bake to Perfection
Pour the luscious batter into your prepared loaf pan and smooth the top with a spatula. Bake in your preheated oven for about 50-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 6: Cool and Enjoy
Let your zucchini bread cool in the pan for 10 minutes to set, then transfer it to a wire rack. This step is key for a perfect crumb and to make slicing easier. Once cool, slice it up and get ready to enjoy the marvelous blend of flavors and textures you’ve just created.
How to Serve Quick Zucchini Bread with Red Currants Recipe
Garnishes
To make your zucchini bread even more special, try adding a light dusting of powdered sugar or a spread of creamy butter. Fresh mint leaves or a few extra red currants on top can also elevate the presentation and flavor, adding a pretty pop of color and a refreshing touch.
Side Dishes
This bread pairs wonderfully with a hot cup of tea or coffee, making it a perfect breakfast or afternoon snack. For a heartier brunch, serve alongside scrambled eggs or a fresh fruit salad to balance the sweet and tart notes.
Creative Ways to Present
Think beyond the loaf! Slice the bread thin and toast it for a crunchy snack, or even cube it to toss into a bread pudding with custard and spices. You could also turn slices into little sandwiches with cream cheese and honey for a delightful treat that showcases the unique flavors of this Quick Zucchini Bread with Red Currants Recipe.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which sometimes happens, but probably won’t last long), keep the bread wrapped tightly in plastic wrap or sealed in an airtight container at room temperature. It should stay fresh and moist for up to 3 days, perfect for quick snacks or breakfast on the go.
Freezing
For longer storage, freeze the zucchini bread by wrapping it well in plastic wrap and then aluminum foil, or place it in a freezer-safe bag. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge or at room temperature to retain that moist texture.
Reheating
Warm slices gently in a toaster oven or microwave for 10-15 seconds to revive the fresh-baked feeling and bring out the lovely aroma. Adding a dab of butter while reheating makes it extra comforting and delicious.
FAQs
Can I use frozen red currants for this recipe?
Absolutely! Frozen red currants work just fine; just make sure to thaw and drain them well to avoid adding extra moisture that could affect the baking.
Is it necessary to peel the zucchini before grating?
No need to peel—the thin skin is tender and adds some lovely green flecks to your bread, plus nutrients and texture. Just wash it well before grating.
Can I substitute the vegetable oil with something else?
Yes! You can use melted coconut oil or light olive oil for a slightly different flavor profile and still keep your bread moist and tender.
How do I know when the zucchini bread is fully baked?
Insert a toothpick into the center; if it comes out clean or with only a few moist crumbs attached, your bread is perfectly baked. If there’s wet batter, bake a few more minutes and check again.
Can I add nuts or other fruits to this recipe?
Definitely! Chopped walnuts, pecans, or even a bit of shredded coconut can add wonderful texture. Blueberries or dried cranberries can also complement the zucchini and red currants beautifully.
Final Thoughts
This Quick Zucchini Bread with Red Currants Recipe is a delightful way to enjoy a wholesome, fruity loaf that feels both indulgent and fresh. It offers so many wonderful flavors and textures in every bite, and its quick preparation makes it a fantastic go-to recipe for any occasion. Don’t hesitate to give it a try—you might just find your new favorite zucchini bread!
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 and flavorful loaf perfect for a wholesome snack or breakfast treat. Combining the subtle sweetness of zucchini with the tart burst of red currants, this recipe offers a delightful twist on classic zucchini bread. It’s quick to prepare and bakes into a tender, cinnamon-spiced bread that’s perfect for sharing.
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
- 1 cup grated zucchini
- ½ cup red currants (fresh or frozen)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper to prevent sticking and ensure easy removal of the bread.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. This step ensures even distribution of leavening agents and spices throughout the batter.
- Combine Wet Ingredients: In a large bowl, beat the eggs until smooth. Add granulated sugar, brown sugar, vegetable oil, and vanilla extract to the eggs. Mix until fully combined to create a smooth, sweet mixture.
- Combine Wet and Dry Mixtures: Gradually stir the dry ingredients into the wet mixture, mixing gently until just combined. Overmixing can lead to a dense texture, so mix with care.
- Add Zucchini and Red Currants: Fold in the grated zucchini and red currants carefully, ensuring they are evenly distributed throughout the batter without crushing the berries.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy as a delicious snack or breakfast option.
Notes
- Use fresh or frozen red currants; if frozen, do not thaw to prevent the batter from becoming soggy.
- Grate the zucchini finely to blend well into the batter and retain moisture.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nutty twist, consider adding ½ cup chopped walnuts or pecans.
- If you prefer a sweeter bread, increase sugar by ¼ cup.
