Description
This Quick Zucchini Bread with Red Currants is a moist, flavorful loaf combining the subtle sweetness of grated zucchini and the tartness of fresh red currants. Perfect for a wholesome snack or breakfast, this easy-to-make bread bakes to golden perfection in under an hour, bringing a delightful twist to classic zucchini bread.
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 the Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined. Set this mixture aside for later.
- Mix Wet Ingredients: In a large bowl, beat the two large eggs thoroughly. Add granulated sugar, brown sugar, vegetable oil, and vanilla extract to the eggs and mix until the mixture is smooth and well combined.
- Combine Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix. Then, fold in the grated zucchini and red currants evenly through the batter.
- Bake: Pour the prepared batter into your greased and floured loaf pan, spreading it out evenly and smoothing the top with a spatula. Place it in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
- Cool and Serve: Remove the baking pan from the oven and allow the bread to cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely. Once cooled, slice and enjoy your quick zucchini bread with red currants!
Notes
- Use fresh or frozen red currants; if frozen, do not thaw before folding into the batter to prevent excess moisture.
- Grate zucchini finely and gently squeeze out excess moisture if it’s very watery to avoid a soggy bread.
- For a nutty flavor and texture, consider adding ½ cup chopped walnuts or pecans.
- Store leftovers wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread freezes well; wrap it tightly and freeze for up to 3 months. Thaw overnight before serving.
