Print

Quick Zucchini Bread with Red Currants Recipe

Quick Zucchini Bread with Red Currants Recipe
Print Recipe

4.9 from 5 reviews

This Quick Zucchini Bread with Red Currants is a delightful and easy-to-make treat that’s perfect for breakfast or a snack. The combination of moist zucchini, tart red currants, and warm spices creates a flavorful loaf that’s sure to impress.

Ingredients

Units Scale

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Wet Ingredients:

  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (pressed to remove excess moisture)
  • 1/2 cup fresh red currants (stems removed)
  • Optional: 1/4 cup chopped walnuts or pecans

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. Combine wet ingredients: In a large bowl, beat the eggs with the oil, sugars, and vanilla, then stir in the grated zucchini.
  4. Blend the batter: Add the dry ingredients to the wet mixture and stir until just combined. Fold in the red currants and nuts if using.
  5. Bake: Pour the batter into the loaf pan, smooth the top, and bake for 50–60 minutes until a toothpick comes out clean.
  6. Cool and serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • This bread can be made a day ahead and stored at room temperature.
  • For a brighter flavor, add 1 teaspoon of lemon zest.
  • Red currants can be substituted with cranberries or raspberries.

Nutrition

Find it online: https://easy-tapas-recipes.com/quick-zucchini-bread-with-red-currants-recipe/