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To make Joanna Gaines's zucchini bread, you need these main ingredients: - 2 cups grated zucchini (squeezed dry) - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 3 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 1/2 teaspoon nutmeg These ingredients create a soft and moist loaf. The grated zucchini adds texture and keeps the bread tender. You can make this bread even more special by adding these optional items: - 1 cup chopped walnuts or pecans - 1/2 cup chocolate chips Adding nuts gives a nice crunch. Chocolate chips add a sweet surprise in every bite. If you need to make changes, here are some ideas: - Substitute granulated sugar with coconut sugar for a lower-glycemic option. - Use applesauce instead of oil for a lighter bread. - Swap all-purpose flour with whole wheat flour for added fiber. These substitutions can change the flavor and texture. Feel free to adjust the recipe to suit your taste and dietary needs. For the complete recipe, check out the Full Recipe. - Preheating the Oven Start by preheating your oven to 350°F (175°C). This step is key to getting your zucchini bread just right. Also, grease and flour a 9x5-inch loaf pan. This helps the bread come out easily. - Mixing Wet Ingredients In a large mixing bowl, whisk together 1 cup of granulated sugar, 1/2 cup of brown sugar, and 1/2 cup of vegetable oil. Mix until everything is well combined. Next, add in 3 large eggs one at a time. Don’t forget to add 2 teaspoons of vanilla extract too. Mix until it’s all blended together. - Combining Dry Ingredients In another bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of salt, and 1/2 teaspoon of nutmeg. This helps to evenly distribute all the dry ingredients. - Folding in Zucchini and Nuts Gradually add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix. Now, fold in 2 cups of grated zucchini. If you want, you can also add 1 cup of chopped walnuts or pecans and 1/2 cup of chocolate chips at this stage. - Pouring and Smoothing the Batter Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. This helps it bake evenly. - Baking Time and Tips Place the pan in the preheated oven. Bake for 50 to 60 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your bread is ready! Once baked, let the zucchini bread cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. Slice the bread when it’s cool. You can enjoy it warm with butter or sprinkle some powdered sugar on top for extra sweetness. For the full recipe, check out Joanna's Delightful Zucchini Bread. To make the best zucchini bread, start with fresh zucchini. Grate the zucchini and squeeze it dry. This step helps prevent a soggy loaf. Use a mix of granulated and brown sugar for great flavor. The brown sugar adds depth and moisture. Don’t overmix the batter. Stir until just combined, and your bread will be light and soft. If you want a richer taste, add nuts or chocolate chips. One common mistake is using too much zucchini. Stick to 2 cups for best results. Overbaking can also dry out your bread. Check it at 50 minutes. If a toothpick comes out clean, it’s done! Another mistake is skipping the cooling step. Let it cool for at least 10 minutes in the pan to firm up. This makes slicing easier. To boost flavor, try adding spices like cardamom or ginger. These spices pair well with the zucchini. You can also add a splash of orange or lemon juice for brightness. For texture, consider adding oats or shredded coconut. These add a unique twist and chewiness. Lastly, serve warm with butter or cream cheese for a tasty treat. {{image_2}} You can change the taste of Joanna Gaines’s Zucchini Bread by adding spices. Try mixing in ginger for a warm, spicy flavor. You can also use cloves for a bold taste. A pinch of allspice can add depth. If you love sweet flavors, add cocoa powder for a chocolate twist. Experimenting with spices makes each loaf unique. If you need a nut-free version, simply skip the nuts. You can still enjoy the bread’s texture and taste. For a dairy-free option, swap the regular oil for coconut oil. This change adds a light coconut flavor. You can also use plant-based milk instead of regular milk in any modifications. You can replace zucchini with other vegetables or fruits. Carrots work well for a sweeter bread. You can also use applesauce for added moisture. If you want to try something different, use mashed bananas. This swap will give your bread a sweet twist. Each swap allows you to create a new flavor profile while keeping the essence of Joanna's delightful recipe. To keep your zucchini bread fresh, store it in an airtight container. This prevents it from drying out. If you plan to eat it within a few days, you can keep it on the counter. Just make sure it's cool first. For longer storage, place it in the fridge. This can help it last up to a week. If you want to save some for later, freezing works great. Wrap the cooled zucchini bread tightly in plastic wrap. Then, place it in a freezer bag for extra protection. This keeps it fresh for about three months. When you are ready to eat it, take it out of the freezer. Let it thaw in the fridge overnight or on the counter for a few hours. To enjoy warm zucchini bread, preheat your oven to 350°F (175°C). Slice the bread and place it on a baking sheet. Heat it for about 10-15 minutes. If you want a quick fix, you can use a microwave. Just heat each slice for about 20-30 seconds. Enjoy it warm with a little butter, or even some jam. This will bring out all the delicious flavors! You can easily make this zucchini bread gluten-free. Simply swap the all-purpose flour for a gluten-free flour blend. Make sure the blend contains xanthan gum, which helps bind the ingredients. This way, your bread will still rise well and taste great. Yes, you can use yellow squash instead of zucchini. Both have similar textures and flavors. Keep in mind that yellow squash may change the color of your bread slightly. It will still taste delicious, so feel free to experiment! Joanna Gaines’s Zucchini Bread stands out due to its perfect balance of sweetness and spice. The mix of granulated and brown sugar gives it depth. The addition of cinnamon and nutmeg boosts the flavor profile, making it comforting and warm. Plus, the optional nuts and chocolate chips add texture and richness. Zucchini bread can last about 1 week at room temperature when stored in an airtight container. If you want it to last longer, store it in the fridge for up to 2 weeks. You can also freeze it for up to 3 months. Just wrap it tightly in plastic wrap and then in foil. To enjoy later, thaw it at room temperature. Joanna Gaines's zucchini bread is a fun and tasty recipe. You learned about the key ingredients and how to make it step by step. We discussed tips for perfecting your bread and explored various add-ins and swaps. I also shared how to store and reheat your bread so it stays fresh. Try making it your own with spice variations or dietary swaps. Enjoy this easy recipe, and share it with family and friends for delightful treats!

Joanna Gaines’s Zucchini Bread

Discover Joanna's Delightful Zucchini Bread, a deliciously moist treat perfect for any occasion! Made with fresh grated zucchini and a blend of sugars, this easy recipe combines warm spices and optional chocolate chips for extra indulgence. In just over an hour, you can enjoy this flavorful bread that's perfect for breakfast or a snack. Click to explore the full recipe and savor every slice!
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Ingredients
  

2 cups grated zucchini (squeezed dry)

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

3 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

    In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.

      Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.

        In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined—be careful not to overmix.

            Fold in the grated zucchini until well distributed, followed by the nuts and chocolate chips if using.

              Pour the batter into the prepared loaf pan and smooth the top with a spatula.

                Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

                  Allow the zucchini bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8-10 slices

                      - Presentation Tips: Slice the zucchini bread and serve it warm with a pat of butter on the side. Optionally, sprinkle some powdered sugar on top before serving for a touch of sweetness.