Description

This Quick Zucchini Bread with Red Currants is a moist and flavorful loaf perfect for breakfast or a snack. The combination of grated zucchini and tart red currants adds a delightful texture and unique taste to this classic quick bread. With a hint of cinnamon and a perfect balance of sweetness, this recipe is easy to prepare and baked to perfection in under an hour and a half.

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

Fruits and Vegetables

1 cup grated zucchini
½ cup red currants (fresh or frozen)

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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 well combined. Set aside.
Mix Wet Ingredients: In a large bowl, beat the eggs thoroughly. Add the granulated sugar, brown sugar, vegetable oil, and vanilla extract, mixing until the mixture is smooth and well combined.
Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined to avoid overmixing. Gently fold in the grated zucchini and red currants to evenly distribute them throughout the batter.
Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool and Serve: Allow the zucchini bread to cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing and serving. Enjoy!

Notes

For best results, use fresh or frozen red currants; if using frozen, do not thaw before adding to the batter to avoid excess moisture.
You can substitute the vegetable oil with melted coconut oil for a different flavor.
Make sure to squeeze out excess moisture from the grated zucchini to prevent the bread from being too wet.
Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
This recipe can be doubled to make two loaves; adjust baking time accordingly.