why make this recipe
Rustic Zucchini Cedar Loaf is a delicious and unique quick bread that combines the wholesome flavor of zucchini with the aromatic touch of cedar. This recipe makes a lovely loaf that is perfect for breakfast, snack time, or even dessert. With the subtle sweetness from the sugar and the earthiness from walnuts or pecans, this bread is a delightful treat that everyone will enjoy. Plus, it’s a great way to use up any extra zucchini you may have from your garden or local market.
how to make Rustic Zucchini Cedar Loaf
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup finely grated zucchini
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup finely chopped cedarwood (use food-grade cedar)
- 1/2 cup walnuts or pecans (optional)
Directions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the grated zucchini, sugar, oil, eggs, and vanilla until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the chopped cedarwood and nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
how to serve Rustic Zucchini Cedar Loaf
Serve the Rustic Zucchini Cedar Loaf warm or at room temperature. It pairs wonderfully with a pat of butter or a drizzle of honey. You can also enjoy it plain or add a sprinkle of powdered sugar on top for a sweet finish. This loaf makes an excellent addition to any brunch table or as an afternoon snack.
how to store Rustic Zucchini Cedar Loaf
To store your Rustic Zucchini Cedar Loaf, allow it to cool completely. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. You can keep it at room temperature for up to 3 days. For longer storage, you can freeze the loaf. Just wrap it well and place it in the freezer for up to 3 months. Thaw it at room temperature before serving.
tips to make Rustic Zucchini Cedar Loaf
- Make sure to squeeze out excess moisture from the grated zucchini for a better texture.
- If you don’t have food-grade cedar, you can omit it or replace it with another flavorful ingredient, like cinnamon or nuts.
- Feel free to mix in dried fruits like raisins or cranberries for added flavor.
- Always check your loaf for doneness by inserting a toothpick; if it comes out clean, the bread is ready!
variation
You can add other spices, such as nutmeg or ginger, to give your loaf a different flavor profile. Consider substituting part of the all-purpose flour with whole wheat flour for more fiber.
FAQs
Q: Can I use frozen zucchini for this recipe?
A: Yes, you can use frozen zucchini. Just thaw it and squeeze out excess liquid before adding it to the batter.
Q: Can I substitute the eggs with a vegan option?
A: Yes! You can use applesauce or a store-bought egg replacer instead of eggs for a vegan version.
Q: How can I enhance the flavor of this loaf?
A: Consider adding a dash of vanilla extract or a handful of chocolate chips for extra flavor.
Rustic Zucchini Cedar Loaf
A delicious quick bread combining zucchini and cedar for a unique flavor, great for breakfast or snacks.
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup finely grated zucchini (Squeeze out excess moisture for better texture.)
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs (Can substitute with applesauce for a vegan option.)
- 1 teaspoon vanilla extract
Flavor Ingredients
- 1/4 cup finely chopped cedarwood (food-grade) (Can omit or replace with cinnamon or nuts.)
- 1/2 cup walnuts or pecans (optional)
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the grated zucchini, sugar, oil, eggs, and vanilla until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the chopped cedarwood and nuts if using.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature with butter or honey. Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.