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
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 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.
