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Unveil the secret to our delicious, fragrant zucchini bread recipe, a comforting and sweet treat enriched with anise seeds, walnuts, and golden raisins. Perfect as a breakfast delight or a cozy afternoon snack, this recipe will show you how easy it is to bring a piece of heartwarming nostalgia into your kitchen.
Type of Cuisine:
American
Prep Time: 20 Minutes.
Cook Time: 60 Minutes
How Many Servings?
2 loaves/ 6 mini loaves
Ingredients:
1X
2X
3X
Adjust Servings
| 4 cups grated zucchini, about 5 large zucchini | |
| 1 teaspoon salt | |
| 3 cups all-purpose flour | |
| 1 teaspoon baking soda | |
| 1 teaspoon baking powder | |
| 2 teaspoons cinnamon | |
| 1 teaspoon cardamom | |
| 1 teaspoon ginger | |
| 1 tablespoon of anise seeds, toasted and ground | |
| ¾ cup melted butter | |
| 1¼ cup cup sugar | |
| 2 large eggs | |
| 1 tablespoon vanilla extract | |
| 1 1/2 cups walnut, toasted and chopped cup | |
| of golden raisins (optional) |
Preparation
1
Start by preparing the zucchini. Grate the zucchini, sprinkle it with salt, and let it stand in a colander for 15 minutes to draw out excess moisture.
In the meantime, toast the anise seeds lightly to bring out their fragrance. Allow them to cool, then grind them.
Preheat your oven to 375°F (190°C) and grease your baking dishes.
2
In a large bowl, combine the dry ingredients: flour, baking soda, baking powder, cinnamon, ginger, cardamom, and ground anise seeds.
In a separate bowl, cream the melted butter and sugar until smooth. Then, beat in the eggs one at a time, followed by the vanilla extract.
3
After the zucchini has sat for 15 minutes, rinse it with cold water and pat dry. Stir the grated zucchini into the butter and sugar mixture.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until combined. Do not over-mix
Fold in the toasted, chopped walnuts and golden raisins, if using.
4
Divide the batter evenly between your two prepared baking dishes.
Bake in the oven for about 50-60 minutes or until a toothpick inserted into the center comes clean.
5
Allow the bread to cool before slicing and serving. Enjoy!
6
Check the zucchini bread periodically to ensure it does not over-bake, as oven temperatures vary. Also, allow the zucchini bread to cool in the pan for about 10-15 minutes before removing to cool completely on a wire rack. This will make the bread easier to remove and cut.
Rana’s Notes!
How to Store Zucchini Bread Allow the bread to cool completely: Once your zucchini bread is done baking, let it cool in the pan for about 15 minutes. Then remove it from the pan and let it cool completely on a wire rack. This step is crucial as storing warm bread can lead to condensation and make your bread soggy. Wrap it properly: Once your bread is completely cool, wrap it in plastic wrap or aluminum foil. You can also place it in a zip-top bag. These methods will keep your bread from drying out. Store at room temperature: Store your wrapped zucchini bread at room temperature. It should stay fresh for about 2 to 3 days.
How to Freeze Zucchini Bread Wrap and bag the bread: Once your zucchini bread is completely cool, wrap it tightly in plastic wrap or aluminum foil. Then put the wrapped loaf in a freezer-safe zip-top bag. Label your bread: Don't forget to write the date and the contents on the bag with a permanent marker. Zucchini bread should maintain its best quality for about 2-3 months in the freezer, but will remain safe to eat beyond that time. Thaw before eating: When you're ready to enjoy your frozen zucchini bread, let it thaw overnight at room temperature. For a quick thaw, you can use the defrost function on your microwave. Just be sure to unwrap the bread before defrosting to prevent the plastic wrap from melting.