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Zucchini Bread Recipe Without Baking Soda

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Description

Zucchini bread is a delicious and healthy snack that is perfect for any time of the day. It is moist, flavorful, and packed with nutrients from the zucchini. However, many recipes call for baking soda, which not everyone may have on hand or want to use. This recipe provides a solution by using baking powder instead of baking soda.

Prep Time

Preparation time for this recipe takes about 15 minutes.

Cook Time

Cooking time for this recipe is about 50 minutes.

Ingredients

  • 3 cups grated zucchini
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Equipment

  • Grater
  • Bowl
  • Loaf Pan
  • Mixing Spoon
  • Oven

Method

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.
  2. Squeeze the excess water from the grated zucchini and set aside.
  3. In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.
  4. In another mixing bowl, beat the vegetable oil, sugar, eggs, and vanilla extract until well combined.
  5. Add the grated zucchini to the wet ingredients and mix until well combined.
  6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
  9. Remove the bread from the oven and let it cool in the pan for 10 minutes.
  10. Remove the bread from the pan and let it cool completely on a wire rack.
  11. Slice and serve.

Notes

This recipe can be made with or without nuts. Simply add 1 cup of chopped nuts to the batter before pouring it into the loaf pan.

Nutrition Info

  • Calories: 230
  • Total Fat: 12g
  • Saturated Fat: 1g
  • Cholesterol: 25mg
  • Sodium: 160mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 1g
  • Sugars: 17g
  • Protein: 3g

Recipes FAQ

Can I use baking soda instead of baking powder?

No, this recipe specifically calls for baking powder. Baking soda requires an acidic ingredient to activate, while baking powder contains both an acid and a base and can be used in recipes without an acidic ingredient.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute all-purpose flour with whole wheat flour. However, the bread may turn out denser and heavier.

Can I freeze this bread?

Yes, this bread can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer.

Recipe Tips

  • Make sure to squeeze out the excess water from the grated zucchini to prevent the bread from becoming too moist.
  • Do not overmix the batter. Mix until the dry ingredients are just combined with the wet ingredients.
  • Let the bread cool in the pan for 10 minutes before removing it to prevent it from breaking apart.
  • Feel free to add your favorite spices or nuts to the batter for extra flavor.

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