quick breads - The Art of Food and Wine

Beer Bread Recipe

Mon, 23 Mar 2020 04:04:37 +0000

This easy Beer Bread Recipe is a classic that has been handed down for generations

You’ll love the simplicity of this 4 ingredient quick bread

In just one hour you can have warm, fluffy, buttery, soft bread. You can also make dinner rolls with this recipe.

This is comfort food at its best! It’s great for dinner because the ingredients are usually something you have in your pantry and it’s nearly fail-proof.

For this recipe, there is no rise, no kneading, and no yeast needed which is a huge time saver in my book!

Jump to Recipe

Baked loaf of easy beer bread

4 ingredients for easy Beer Bread

Self Rising Flour – Don’t have any on hand? No problem! See below for the formula to make your own
Sugar – This bread needs just a touch to balance the flavors
Beer – Choose your favorite kind of beer or you can use non-alcoholic beer
Butter – This is actually optional, but makes it so much tastier!

Ingredients for Beer Bread

What is self-rising flour?

Self-rising flour is essential for many baked goods. It is actually just regular all-purpose flour with baking powder and salt already mixed into the final product. The baking powder acts as a leavening agent, in conjunction with the sugar and the beer, in this bread recipe. It’s easy to find self-rising flour on the shelves but I make my own most of the time.

How to make self-rising flour

Here is the master formula:

One cup all-purpose flour + 1-1/2 teaspoons baking powder + 1/2 teaspoon fine salt

(For this recipe you will need: 3 cups flour + 4 1/2 teaspoons baking powder + 1 1/2 teaspoons salt)

Stir vigorously together to make sure everything is well blended before using the mixture in any recipe. Fine salt works best because it’s easier to blend.

Make sure your baking powder is fresh and active for the best results. Need to test it? Try this trick.

Easy Beer Bread and Garlic Herb Butter

How to make Beer Bread

Lightly coat a loaf pan with non-stick spray or butter (8.5″ x 4.5″ or 9″x5″, or 3 mini loaf pans). Preheat the oven to 350˚F and make sure the oven rack is in the middle of the oven for best results
Combine self-rising flour and sugar in a large bowl
If including any additional herbs or flavorings add them in now (see list of suggestions below)
Slowly pour in your favorite beer and let the mixture sit for 1 minute (important: don’t skip this step)
Mix gently until all of the flour is absorbed. Use a light touch and do not overmix
Note: The mixture will be very sticky
Add to the prepared loaf pan
Cook for 45 minutes. Remove from the oven and pour melted butter over the top. Return to the oven and bake for another 15 minutes
Adding the butter is optional, or you can decrease the amount added if you prefer, but the baking time remains one hour in total
Let the bread cool for at least 15 minutes before removing it from the pan and slicing
Store tightly wrapped for about 3 days at room temperature

What beer is best for Beer Bread?

When deciding which beer to use for the bread think about what type of beer you like. I recommend an ale type of beer but anything will work.

The more yeast in your beer the more the bread will rise during baking. The end result of the bread depends on the type of beer. Try something fun like honey ale, brown ale, or pumpkin ale if you have it on hand.

Can you use non-alcoholic beer in beer bread?

YES! The yeast in the beer is needed for the bread to rise, but not the alcohol. We’ve made it with Beck’s non-alcoholic beer and it tasted fantastic. It’s worth noting that you generally cannot taste the alcohol in beer bread and the majority of it cooks off during baking.

Cool bread for 15-minutes in the pan

Adding other flavors to the bread

The great thing about this simple bread recipe is how many add-ins you can use. I suggest using about 1 Tablespoon of dried herbs or 3 Tablespoons of fresh herbs, cheese, or bacon. Here are some of our favorite ideas:

Chives or scallions
Fresh dill
Italian seasonings or any dried herb
Garlic, minced, or garlic powder
Cheddar, Gruyere, or Parmesan – shredded
Small pieces of cooked bacon
Adding small pieces of green chiles or some red pepper flakes will spice it up!

How to Make Beer Bread Rolls:

Beer Bread Rolls could not be simpler! Using the same recipe take these few additional steps:

Grease a round, square, or rectangle oven-proof pan
With floured hands form the rolls with about 3 tablespoons of dough
Drop into prepared pan. It’s OK if the rolls are touching each other
Bake for 20 minutes
Remove pan from oven and drizzle rolls with melted butter
Sprinkle with add-ons such as shredded Parmesan and parsley
Bake for additional 15 minutes and cool for 10 minutes in the pan before serving

Beer bread rolls to bake

Pouring butter over rolls

Add Parmesan & Parsley

Parmesan Parsley Beer Bread Rolls

Pair with these delicious soups and stews:

Other easy bread recipes:

Delicious served with our flavored compound butters

Beer Bread with 4 Ingredients

Beer Bread and Beer Bread Rolls are so simple to make with 4 ingredients. No yeast, no rise, and no kneading required. Warm buttery bread on the table in an hour!

Course Bread

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Slices or 18 Rolls

Calories 149kcal

Author Cyndy Ufkes – The Art of Food and Wine

Equipment

Loaf Pan, 8.5" x 4.5" or 9"x5", or 3 mini loaf pans

Ingredients

3 cups Self Rising Flour
4 Tbsp Sugar
12 oz Beer, (or Non-alcoholic Beck's beer)
¼ cup butter, melted

Optional add-ins for Rolls

3 Tbsp shredded Parmesan
1 Tbsp parsely leaf, roughly chopped

Instructions

Instructions for Bread:

Preheat oven to 350°F. Place oven rack in middle of oven.
Lightly coat loaf pan with non-stick spray or butter
Blend self-rising flour and sugar together. If using any other add-ins (like herbs or cheese) mix them in now.
Slowly pour in the beer. Allow mixture to sit for one minute
Mix to combine until just blended. Do not overmix.
Melt butter and set aside.
Add batter to prepared pan. Cook for 45 minutes.
Remove bread from the oven and pour melted butter over the top of the bread.
Return to oven and bake for 15 more minutes.
Remove from the oven and allow to cool on a wire rack for at least 15-minutes before removing from pan and slicing.
Store at room temperature, tightly wrapped, for about 3 days.

Instructions for Beer Bread Dinner Rolls:

Grease 2 round, 2 square or 1 large rectangle baking dish with non-stick spray or butter.
Make rolls by dropping rounds of about 3 tablespoons into pan. It's ok if the rolls are touching.
The dough is sticky so you may need to flour your hands to shape rolls.
Bake for 20 minutes.
Remove from oven and drizzle melted butter over the rolls.
Sprinkle shredded parmesan and chopped parsley.
Bake for an additional 15 minutes.
Remove from the oven and let cool for 10 minutes before serving.

Notes

How to make self-rising flour:

Master Formula:

1 cup all-purpose flour + 1.5 teaspoons baking powder + 1/2 teaspoon salt

For this recipe you will need:

3 cups flour + 4 1/2 teaspoons baking powder + 1 1/2 teaspoons salt)

Add In ideas:

Shredded cheese
Dried herbs
Fresh herbs
Crumbled bacon
Chopped chives or scallions
Garlic powder or minced fresh garlic

Nutrition

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Irish Soda Bread Recipe

Mon, 16 Mar 2020 06:06:05 +0000

This classic Irish Soda Bread is quick, easy, and just the answer when you want homemade bread

No yeast, no kneading, and no rise time means piping hot bread from the oven to the table in just an hour!

This delicious quick bread recipe is soft on the inside with a golden crust on the outside. Serve it for breakfast with warm Irish butter and jam, or for dinner, with herbed butter and a warming soup or stew

Perfect for St. Patrick’s Day with our Guinness Irish Pot Roast

This post may contain affiliate links. Please see our Affiliate Disclosure Policy for more details. We only recommend products we love and use.

Simple Ingredients for Irish Bread

This easy recipe gets its name from its key ingredient, baking soda. Combining the baking soda with buttermilk “activates” the baking soda (also called sodium bicarbonate or bicarbonate of soda), resulting in beautifully leavened bread without yeast.

This traditional Soda Bread recipe uses basic ingredients, like most Irish recipes. There is a good chance you have all of the ingredients on hand, which makes it ideal for baking any time.

All-Purpose Flour – we use white flour, but in Ireland, it is often made with whole wheat flour
Baking Soda – the key ingredient for leavening
Baking Powder – an additional leavening agent
Sugar – we use just a touch of sugar
Salt – fine sea salt or table salt
Buttermilk – the lactic acid in buttermilk is what activates the baking soda and gives the bread its lift and fluffy inside texture. See below for DIY buttermilk.
Butter – we use unsalted butter however salted works fine too
Sea Salt – optional for the top of the bread

Optional add-ins: (any combination totaling no more than 1 cup)

Raisins – we like golden raisins but any type will work
Currants – another traditional Irish add-in
Caraway Seeds
Orange Zest – zest gives the bread a bright tangy touch
Cranberries – a sweet and tart addition

How to make Irish Soda Bread

Choose the type of pan you want to use. We recommend:
9″ – 10″ Cast iron pan or other heavy-bottomed pan, 9″ pie dish, 8″-10″ Dutch oven

Preheat the oven to 350˚F and make sure the oven rack is in the middle of the oven.
Select the pan you want to use and lightly grease it or line it with parchment paper.
For the best results: start with very cold butter and buttermilk. Cut butter into small pieces and measure the buttermilk. Then put both in the freezer while you gather your other ingredients.
Whisk all of the dry ingredients together in a large bowl: Mix flour, baking powder, baking soda, sugar, and 2 teaspoons of salt.
Add the very cold butter pieces and lightly blend into the flour mixture using two forks or a pastry blender. Make sure all the pieces are coated in flour because this step helps give a flaky texture to any baked goods.

Add cold buttermilk in 3 batches, blending lightly with a sturdy silicone or wooden spoon after each addition.
If adding any add-ins (raisins, caraway, etc.) add them now.
Be sure to mix gently just until combined. DO NOT OVERMIX.
You will have a shaggy dough, that is also sticky. It should have small pieces of butter visible.
Put a little flour on your hands and place the dough on a lightly floured surface.
Bring the dough together into a ball. Then flatten it slightly into a large disk.

Transfer from the floured work surface to the prepared pan, baking dish, or Dutch oven.
Using a sharp knife, score an X on top of the dough, cutting about one-third of the way through the dough.
Top with coarse sea salt, optional but highly recommended.

Baking the bread

Bake the bread for 25 minutes and check to make sure it isn’t getting too dark. If it is then tent loosely with aluminum foil.
Bake about another 20 minutes. The top should be golden brown and no longer shiny. A test skewer should come out clean and the internal temperature should be 205˚F.
Remove from the oven and let rest for 10 minutes.
Remove bread from the pan and cool completely on a cooling rack. It’s important to cool on the rack (instead of in the pan) to prevent steam from softening the bottom of the bread.

Serve warm, sliced, or torn into wedges alongside our savory Flavored Butters.

How to tell if Soda Bread is done

Bread is done when the X area has lost its shiny raw look and the crust is medium golden brown.
If you tap the bread it should have a hollow sound.
Use an instant-read thermometer. This type of quick bread should be baked to an internal temperature of 200˚f – 210˚f. We’ve found that 205˚f is ideal for quick breads.

Tips for the best results

Quick breads benefit from very little mixing and kneading. Be sure to combine just until the bread comes together otherwise, you will overactivate the glutens.
Be sure the oven is ready to go and hot! The lactic acids and baking soda begin to react immediately and the best bread rise will occur quickly in a hot oven, providing even cooking and a crispy crust. Waiting to bake the bread can result in a denser, less airy bread.
Let the bread cool for at least 10 minutes on a cooling rack before serving. Slice into individual slices with a serrated knife or cut the loaf into wedges.
The X on the top of the loaf isn’t just for looks! It also helps guarantee even cooking.

How to store Irish Soda Bread?

ROOM TEMPERATURE: Cool completely, wrap the whole loaf (or remaining loaf), and store it at room temperature for about 2 days.
FREEZER: This bread freezes well, tightly wrapped in plastic wrap and an airtight container, for about 3 months. Thaw to room temperature before serving.

Need a tangy buttermilk substitute?

In case you don’t have buttermilk on hand it’s easy to make a substitution using the formula below. Also, real buttermilk freezes well, so if you have leftovers (since this recipe only uses 2 cups of buttermilk) freeze it in freezer trays for next time.

The ratio: 1 Tablespoon of white vinegar or lemon juice to every 1 cup of regular whole milk.
Mix and let stand for a few minutes. Stir again before using.

Does Irish Soda Bread come from Ireland?

Research suggests that Soda Bread was first made in Ireland during the Irish potato famine, around the 1840s, when baking soda, which is a leavening agent, was initially introduced to Ireland. The round loaf was cooked over an open fire and marked with a deep cross or X slashed in the center of the loaf, which was believed to provide protection for the household.

This traditional Irish Soda Bread recipe was handed down by my Irish maternal great-grandmother who usually added golden raisins to her bread. It’s always been my favorite Irish Soda Bread recipe.

Looking for more quick bread recipes?

Quick breads are so easy to make that you can have fresh bread, sweet or savory, anytime.

Buttermilk Banana Bread is perfect for an easy snack and the chips are optional
Blueberry Apple Bread is chock full of sweet berries
Classic Zucchini Bread is a great on-the-go snack
Pumpkin Bread brings all of the Fall flavors we love in one loaf!
Our easy Beer Bread Recipe needs just 4-ingredients!

Irish Soda Bread Recipe

Irish Soda Bread is quick and easy to make because there is no yeast, no rising time and no kneading. A perfect crusty exterior with a soft interior.

Course Bread

Cuisine American, Irish

Prep Time 15

Cook Time 45

Total Time 1

Servings pieces

Calories 248kcal

Author Cyndy Ufkes – The Art of Food and Wine

Ingredients

4 cups all purpose flour
1 Tablespoon baking powder
1 Tablespoon sugar
2 teaspoons salt
1½ teaspoons baking soda
8 Tablespoon butter, cold cut into small cubes (1 stick)
2 cups buttermilk, chilled
1 teaspoon coarse sea salt, optional for top of the bread

Optional Add-Ins – add up to 1 cup total

1 cup raisins, regular or golden
1 cup dried cranberries, cherries, or craisins
1 cup currants
⅓ cup caraway seeds

Instructions

Preheat oven to 350°F. Make sure oven rack is in the middle of oven.
Choose a pan:
– 9-10" Cast Iron Skillet or other heavy bottomed pan
– 9" Pie Dish
– 8"-10" Dutch Oven pan
Lightly grease the pan and sides of the pan
In a large bowl whisk together flour, baking powder, sugar, baking soda, and 2 teaspoons salt.
Cut very cold butter into small chunks and add to the flour mixture. Mix with a pastry cutter or 2 forks until crumbly. Do not overmix but be sure all of the pieces of butter are coated in flour.
Add cold buttermilk in 3 batches and mix very gently with a rubber spatula or your hands each time. Again, do not overmix.
Add raisins (or any other add-ins), if using.
Dough should be shaggy and will be sticky.
Sift a light amount of flour onto a cool flat surface, such as the counter or a large cutting board. Turn dough out and pat into a round ball.
Flatten slightly with floured hands until you have a disk shape.
Add dough to the prepared baking pan. With a serrated knife cut a large X across the top. Cut about 1/3 to 1/2 way through the bread.
Sprinkle the top with optional coarse sea salt, if using.
Bake for about 45 minutes. Check at the 25 minute mark and if bread is getting too dark on top tent loosely with foil.
Bread is done when the X on top has lost its shiny look, a test skewer comes out clean, and the crust is dark golden brown. The internal temperature should be 200-205℉.
Also, tap on the bread and if you hear a hollow, drum-like sound, your soda bread is done.
Remove bread from the pan and let rest on a cooling rack for about 10 minutes.
Slice bread with a serrated knife.

Notes

Irish Soda Bread keeps, tightly wrapped, at room temperature for about 3 days, or frozen for 2-3 months. Be sure to cool completely before freezing and thaw at room temperature.
Serve warm with herb butter

Nutrition

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Blueberry Apple Bread

Thu, 05 Sep 2019 19:26:31 +0000

Blueberry Apple Bread is bursting with fresh berries, sweet apples, and a hint of cinnamon

This blueberry bread is a quick bread that’s perfect for a delicious snack or an easy sweet breakfast. You can also easily make muffins using this recipe.

Quick breads, unlike regular breads, do not use yeast so you can prepare and have fresh bread in about an hour!

Ready to get started? Just click on our “Jump to Recipe” button just above. For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure policy for details. We only recommend products to you that we love and use.

Ingredients needed

Dry Ingredients:

Flour – regular all-purpose flour works best
Baking Soda – needed to create soft and airy baked goods
Baking Powder – provides the lift needed for a nice rise
Cinnamon – optional, but highly recommended
Salt – salt always balances the sweetness in baked goods

Wet Ingredients:

Apples – Granny Smith or Honeycrisps are our top choice
Sugar – Adds the sweetness needed for the perfect balance
Vegetable Oil – or liquid coconut oil
Egg – room temperature egg works best for even blending

Fruit and Nuts:

Blueberries – fresh blueberries are our first choice but frozen fruit can be used (don’t thaw)
Walnuts – optional, or use any sturdy nuts, such as pecans

How to make Blueberry Quick Bread

When you are mixing this blueberry bread recipe together the batter will seem quite thick, but this is normal (trust us!). The moisture from the apples will be released during cooking and will create a great texture and plenty of moisture.

Preheat oven to 350˚F.
Prepare a 9″ x 5″ loaf pan by coating it well with non-stick spray, and lining it with parchment paper if desired. (See below for tips on lining a pan with parchment paper)

Roughly chop the nuts, if using (note: our photos do not include nuts)
Whisk dry ingredients together and set aside – flour, cinnamon, baking soda, baking powder, and salt
Whisk sugar, oil, and egg together in a large bowl
Peel the apples and cut them into 1/2-inch pieces – they don’t need to be perfectly cut

Add peeled, chopped apples to the bowl and mix to coat
Add dry ingredients to the bowl and stir just until combined. Do not overmix!
Gently stir in blueberries (and nuts, if using)

Pour the batter into the prepared loaf pan. It will be about 3/4 full. Alternately, fill greased, lined muffin tins 3/4 full

Baking

Bake the bread for about 50-60 minutes at 350°F.
Check bread at 35-minute mark and if the top of the bread is beginning to brown too quickly loosely cover it with aluminum foil
NOTE: Loaf breads are dense and can take a while to bake in the oven. Baking times can vary, so keep an eye on the bread. The bread is done when a toothpick inserted in the center comes out mostly clean. A few moist crumbs are okay.
Quick bread is done when the internal temperature on a thermometer reaches 200-205 ˚F
Muffin cooking time will vary depending on the size of your muffin tins. Start with 18 minutes and test from there. Cool in the pan for 10 minutes and then remove from the tins.
Cool bread for about 1 hour in the pan and then remove to finish cooling on a cooling rack.

Add-in Ideas

This blueberry quick bread can also be made with cranberries instead of blueberries, which is beautiful for the holidays.

Any berry can be substituted 1:1 for the blueberries, so feel free to make your own special version with blackberries or raspberries. If you use strawberries be sure to cut them into smaller pieces. Try a combination of berries for a fun version.
Sprinkle coarse sugar on top of the bread halfway through cooking for a sparkly crunchy top coat.

Best Apples for Blueberry Loaf Bread

We recommend using Granny Smith or Honeycrisp apples because they have a balance of sweet and tart flavors that won’t break down in the cooking process. They hold up well in the heat.
Try mixing in Fuji or Gala apples if you like a sweeter taste.

Storing and Freezing

STORING: The apples in Apple Blueberry bread will keep it moist for nearly a week but it’s best within 4 days. Keep the bread tightly sealed. You can also store it in the refrigerator.
FREEZER: Once cool wrap tightly with foil and place in an airtight container or bag. Can be frozen for up to 3 months. To thaw, remove from freezer and allow to come to room temperature before serving.

How to line a loaf pan with parchment paper

If you line your loaf pan with parchment paper it will be so much easier to remove the whole loaf, once it is cooled. Parchment paper is magical!

Spray the pan well with non-stick spray or brush with oil before putting the parchment inside.

Measure your loaf pan lengthwise
Cut a piece of parchment paper to match the length of the pan
The rectangular pieces should be long enough to cover the bottom of the pan and hang over the sides of the pan. These are the “handles” to use when you want to pull the bread out of the pan
Coat the parchment with non-stick spray again
See below for a photo of the pan lined with parchment

How to make individual small loaves or muffins

INDIVIDUAL: Grease and line each pan with parchment paper just as you would do with a full-size pan. Fill each pan 3/4 full and cook 25-35 minutes, depending on the size of your pan
MUFFINS: Grease pans or line with cupcake papers. Fill tins 3/4 full. Check for doneness at 18 minute mark

Other easy bread recipes to try

Blueberry Apple Bread

Blueberry Bread with Apples is great for breakfast or a quick snack. Also works well as muffins and is super simple to make!

Course Bread, Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 150kcal

Author Cyndy Ufkes – The Art of Food and Wine

Equipment

Loaf pan or muffin tin

Ingredients

1½ cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon salt
2 cups apples, peeled and chopped into 1/2" dice Honey Crisp or Granny Smith recommended
¾ cup sugar
2 Tablespoon vegetable oil
1 large egg
1 cup fresh blueberries, or cranberries
½ cup walnuts or pecans, roughly chopped, optional

Instructions

Preheat oven to 350°F. Place oven rack in center of oven
Grease a 9" x 5" loaf pan by coating it well with non-stick spray, and line it with parchment paper, if desired.
In a medium bowl whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside
In a large bowl mix sugar, oil, and egg until smooth. Stir in apples and gently mix well to coat the apples.
Add flour mixture, stirring just until combined and no streaks of flour remain. The batter will be thick, like a scone batter. This is normal because the apples will give off moisture during baking.
Gently stir in blueberries and nuts (if desired), just to coat. Do not overmix.
Spread batter evenly into the prepared pan.
If using small individual pans fill about 3/4 full.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Check at the 30-minute mark and if the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.
The internal temperature of finished quick bread is 200-205 ℉
Remove from the oven and cool completely before cutting and serving.

Notes

Muffins:

If making muffins, fill tins about 3/4 full.
Baking time will vary depending on the size of your muffin pan. Begin to check for doneness at 18 minutes.

Individual Loaves:

Fill each pan 3/4 full and cook 25-35 minutes, depending on the size of each pan

NOTE: The batter for this bread is very thick, almost like a scone batter. This is normal. The apples will release liquid during cooking.

Storage:

Cool the bread completely
Wrap tightly in plastic wrap or store in an airtight container on the counter for 3-4 days
To Freeze – wrap and store in a freezer bag or airtight container for up to 3 months. Thaw at room temperature.

Nutrition

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Easy Zucchini Bread Recipe

Tue, 27 Aug 2019 00:43:35 +0000

This classic Easy Zucchini Bread recipe is the perfect way to use the zucchini that’s overflowing in your garden and available at farmers markets everywhere

This recipe has been in my family for years. My mother created a 5-generation family cookbook in 1997, and this recipe is from that book.

This is a classic “quick bread method” which is used for making savory or sweet breads. We use the same method for our Buttermilk Banana Bread, Blueberry Apple Bread and Pumpkin Bread

If you are growing zucchini in your garden you know that it grows fast, so why not turn it into this scrumptious treat! This recipe works well for both regular and mini loaves and muffins. The bread freezes well so you can pull a loaf out and have a delicious taste of summer anytime!

Ingredients for Easy Zucchini Bread:

3-4 medium zucchini
Eggs
Vanilla Extract – click here to learn how to make your own homemade vanilla extract
Vegetable or Coconut Oil
Flour – all purpose or gluten free (we tested with both!)
Sugar
Salt, Baking Soda, and Baking Powder
Cinnamon
Optional add-ins: walnuts, pecans, raisins, dates, coconut flakes, chocolate chips

Tips on how to grate zucchini:

Wash, dry and cut off a little of each end of the zucchini
Slice in half vertically and scrape out the seeds with a spoon. Discard the seeds
Cold zucchini is easier to grate
Use the large holes on a box grater for best results
1.5 medium zucchinis will yield about 1 cup grated zucchini
Leave the skin on for more flavor, color, and texture
Cut zucchini in half the long way, scrape out excess seeds before grating
After grating put the shredded zucchini in a colander and let it drain for 10-15 minutes to remove excess water. Gently squeeze to remove remaining water.

Do you have to peel zucchini for zucchini bread?

The good news is: No! The peel on the outside of the zucchini adds a lovely green color and adds texture to the finished bread. The peel is very tender, so just wash, cut off the ends and grate the entire zucchini.

How to make Classic Zucchini Bread from scratch:

Preheat 350˚F
Grease TWO 8″x 4″ loaf pans (or 24 medium-sized muffins tins and line muffin tins with paper liners)
Grate zucchini (see directions above) and drain
In medium bowl mix the eggs, vanilla, and oil together until well combined
In large bowl whisk the dry ingredients: flour, sugar, salt, baking soda, baking powder and cinnamon
Add egg mixture to the flour mixture and gently mix until completely combined.
Add drained grated zucchini, along with any add-ins. Gently mix – do not over mix as this will cause the bread/muffins to be less tender when baked.
Pour evenly into two prepared loaf pans or muffin tins. Fill loaf pans about 1/2 full and muffin tins about 2/3 full.
Bake loaves 50-60 minutes or muffins for 20-24 minutes. A toothpick inserted in the middle should come out clean. If batter sticks to the toothpick you will need to cook a bit longer.
Cool in the pans for about 20 minutes on a wire rack, remove from pans and cool another 20 minutes before slicing.

Zucchini bread add-ins ideas:

Classic one bowl zucchini bread is super versatile since zucchini has a mild flavor. It pairs with many additional flavorful add-ins. Here are some of our favorites:

Chocolate chips, regular or minis
Chocolate chunks
Shredded coconut, sweetened or unsweetened
Chopped dates
Raisins
Pecans, roughly chopped
Walnuts, roughly chopped

Zucchini Bread batter with nuts and raisins added before baking

Tips for making perfect Quick Bread:

Fill your loaf pan about 1/2 full. This helps ensure the middle bakes through
Fill your muffin tins about 2/3 full for even baking
Always oil your pans to prevent sticking, or line with parchment paper
Allow bread to cool at least 20 minutes before removing from pan
Cool completely before freezing
Store at room temperature
Do not over mix! Over mixing can cause quick breads and muffins to be less tender.

Gluten-free Zucchini Bread option:

This classic zucchini bread can be made gluten-free quite easily. The only adaptation you need is a 1:1 switch on the flour. Switch your regular flour to gluten-free flour. We used Cup4Cup gluten-free flour. The bread will have a slightly shorter rise when cooked.

Freezing Zucchini Bread

Zucchini bread freezes beautifully, so be sure to bake up extra loaves. Once the loaves are completely cool, wrap them tightly in plastic wrap or foil and store in an airtight zip top bag. Label the bag and freeze for up to 6 months.

Note about size of our pans:

This recipe makes TWO full-sized loaves or 24 muffins. Try mini loaves if you have mini pans.

Other brunch ideas

Want to add this zucchini bread to a full brunch menu? Try these recipes:

Make a beautiful hot Irish Coffee, a warm Pumpkin Spice Latte, or set up your own Mimosa Bar
Baked Raspberry French Toast is perfect for brunch
Easy Crustless Mini Quiche are a great compliment and have a ton of protein

Classic Zucchini Bread

Classic easy zucchini bread is the perfect way to create a delicious treat from garden zucchini. This recipe also makes easy quick muffin too.

Course Bread, Breakfast, Brunch, Snack, snacks, Sweets

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 191kcal

Author Cyndy Ufkes – The Art of Food and Wine

Equipment

Two 4" x 8" loaf pans or two 12-hole muffin tins

Ingredients

2 cups grated zucchini, drained
3 eggs
1 cup vegetable oil
1 tsp vanilla extract
2 cups all-purpose flour
2 cups sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ cup walnuts, chopped, optional
½ cup raisins optional

Instructions

Preheat the oven to 350°F. Grease two 8 x 4-inch loaf pans or grease 24 medium-sized muffin tins OR line with paper liners or spray with nonstick spray.
Grate the zucchini on the large holes of a box grater. Drain in a colander for 10 minutes.
In a medium bowl mix eggs, vanilla, and oil together.
In a large bowl whisk together flour, sugar, salt, baking soda, baking powder, and cinnamon. Add egg mixture and gently mix until completely combined.
Add grated zucchini and combine but don't overmix.
If adding nuts, raisins, coconut, dates, or chocolate chips, add now and mix gently.
Pour the batter into TWO prepared loaf pans or 24 muffin tins.
Bake the loaves for about 50-60 minutes, or the muffins for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 20 minutes. Remove from pan and let cool another 20 minutes.
Store at room temperature, loosely covered. If you want to freeze, cool completely, wrap tightly with plastic wrap and then store in an airtight zip top bag or container.

Nutrition

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