Zucchini Bread Recipe - Kosher
Servings: 10
Yield: 1 loaf (9x5-inch)
Prep Time: 20 minutes
Cook Time: 55-65 minutes
Difficulty: Easy
Cooking Vessel: 9x5-inch loaf pan
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Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)
1 cup granulated sugar
1/2 cup vegetable oil or kosher-certified neutral oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 2 medium zucchinis, no need to peel)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins or chocolate chips (optional, ensure kosher-certified)
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Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper for easier removal.
2. Mix dry ingredients: In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves.
3. Combine wet ingredients: In a large bowl, beat sugar and oil together. Add eggs and vanilla extract and mix until smooth.
4. Add zucchini: Stir in grated zucchini until evenly distributed.
5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing.
6. Add optional mix-ins: Fold in nuts, raisins, or chocolate chips if using.
7. Bake: Pour batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
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Nutritional Information (per serving, without optional mix-ins)
Calories: 210 kcal
Carbohydrates: 32 g
Protein: 3 g
Fat: 9 g
Saturated Fat: 1 g
Fiber: 1.5 g
Sugar: 18 g
Sodium: 210 mg
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Dietary Adaptations
Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Lower sugar: Reduce sugar to 3/4 cup or use a kosher-certified sugar substitute.
Vegan: Replace eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, chilled for 10 min) and ensure oil is plant-based.
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Tips & Troubleshooting
Moisture: Zucchini releases water; avoid squeezing it dry unless you want a denser bread.
Mixing: Do not overmix the batter; overmixing will make the bread tough.
Storage: Wrap cooled bread in foil or store in an airtight container at room temperature for up to 3 days; refrigerate for up to 1 week.
Freezing: Slice and freeze for up to 3 months. Thaw at room temperature or warm in the oven.
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Serving Suggestions
Serve plain, with a smear of kosher butter or nut butter.
Toast slices lightly and drizzle with honey for breakfast.
Pair with coffee, tea, or a glass of almond milk.
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Notes
Bread may sink slightly in the middle if zucchini is very wet; this does not affect flavor.
Spice levels can be adjusted according to preference; more cinnamon enhances warmth, while nutmeg and cloves provide depth.
