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Prepare wet ingredients: In a large bowl, whisk eggs with sugar. Add grated zucchini, melted butter and vanilla extract; using a wooden spoon or rubber spatula, stir to combine.
Mix ingredients: Add dry ingredients to wet ingredients and mix until well combined. Stir in walnuts and currants, if using.
Bake: Divide batter evenly among prepared pans. Bake for 60 to 65 minutes or until a toothpick comes out clean. Place pans on a wire rack and let cool for about 10 minutes, then invert loaves onto rack to cool completely.
Serving suggestions
Serve warm slices with a pat of butter or cream cheese.
Pair with a cup of coffee or tea for a delicious breakfast or snack.
Use as a base for a delicious dessert by adding a scoop of vanilla ice cream on top.
Cooking Tips
Don’t squeeze out the liquid from the grated zucchini; it keeps the bread moist.
Lightly toast the nuts for extra flavor and crunch.
Be careful not to overmix the batter to avoid a dense texture.
Nutritional Benefits
Zucchini adds moisture and subtle flavor while providing vitamins A and C.
Walnuts and currants add healthy fats, fiber, and additional nutrients.
This bread is a great way to add some veggies for picky eaters.
Dietary Information
Vegetarian: Contains no meat products.
Gluten-Free Adaptation: Substitute with gluten-free all-purpose flour blend if needed.
