Zucchini Plum Bread: A Delightfully Moist and Flavorful Treat
Zucchini bread is a classic for a reason: it’s incredibly moist, subtly sweet, and a great way to use up those prolific summer zucchinis. But have you ever tried adding plums? The addition of plums elevates this humble loaf to a whole new level of deliciousness, imparting a delightful tartness and a beautiful hint of plum flavor that complements the zucchini perfectly. This Zucchini Plum Bread is not only easy to make but also incredibly versatile – perfect for breakfast, brunch, afternoon tea, or even a light dessert. It’s a guaranteed crowd-pleaser that you’ll want to make again and again.
**Why You’ll Love This Zucchini Plum Bread:**
* **Incredibly Moist:** Zucchini naturally adds moisture to baked goods, resulting in a tender and delicious crumb.
* **Perfectly Balanced Flavors:** The subtle sweetness of zucchini is balanced beautifully by the tartness of plums.
* **Easy to Make:** This recipe is straightforward and requires no special equipment.
* **Versatile:** Enjoy it for breakfast, brunch, a snack, or dessert.
* **Great Way to Use Zucchini:** If you have an abundance of zucchini, this is the perfect way to put it to good use.
* **Deliciously Spiced:** A blend of warm spices like cinnamon and nutmeg adds depth and complexity to the flavor.
**Ingredients You’ll Need:**
* **For the Bread:**
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves (optional, but adds a nice warmth)
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1/2 cup packed brown sugar
* 1 cup vegetable oil (or melted coconut oil)
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 cups grated zucchini (about 2 medium zucchinis), excess moisture squeezed out
* 1 1/2 cups chopped plums (about 4-5 plums), pitted
* 1/2 cup chopped walnuts or pecans (optional, for added texture)
* **For the Optional Glaze (highly recommended!):**
* 1 cup powdered sugar
* 2-3 tablespoons milk (or plum juice for extra plum flavor)
* 1/2 teaspoon vanilla extract (optional)
**Equipment You’ll Need:**
* Two 9×5 inch loaf pans
* Mixing bowls (large and medium)
* Grater
* Measuring cups and spoons
* Whisk
* Rubber spatula
* Parchment paper (optional, for lining the loaf pans)
**Step-by-Step Instructions:**
**1. Prepare Your Ingredients and Pans:**
* Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans. Alternatively, line them with parchment paper, leaving an overhang for easy removal after baking.
* Wash and dry your zucchinis and plums. Grate the zucchinis using the large holes of a grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This is crucial for preventing the bread from becoming soggy. Pit and chop the plums into small pieces.
* If using nuts, chop them coarsely.
**2. Combine the Dry Ingredients:**
* In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves (if using), and salt. This ensures that all the ingredients are evenly distributed, which is important for the bread to rise properly and have a consistent flavor.
**3. Combine the Wet Ingredients:**
* In a separate, medium mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined. The mixture should be smooth and slightly pale. Using both granulated and brown sugar adds depth of flavor and keeps the bread moist.
**4. Combine Wet and Dry Ingredients:**
* Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can lead to a tough bread. A few streaks of flour are okay at this stage.
**5. Add Zucchini and Plums:**
* Gently fold in the grated zucchini and chopped plums until they are evenly distributed throughout the batter. Avoid overmixing at this point.
**6. Add Nuts (Optional):**
* If using nuts, fold them in gently.
**7. Pour Batter into Pans:**
* Divide the batter evenly between the two prepared loaf pans. Smooth the tops with a spatula.
**8. Bake:**
* Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. The baking time may vary depending on your oven, so it’s important to check the bread periodically.
**9. Cool:**
* Let the loaves cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely. This helps prevent the bread from sticking to the pans and allows it to cool evenly.
**10. Make the Glaze (Optional):**
* While the bread is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk (or plum juice), and vanilla extract (if using) until smooth. Add more milk or powdered sugar as needed to reach your desired consistency. The glaze should be thick enough to coat the bread but thin enough to drizzle easily.
**11. Glaze the Bread:**
* Once the bread is completely cool, drizzle the glaze over the top. You can let the glaze set for a few minutes before slicing and serving, or serve immediately.
**Tips for the Best Zucchini Plum Bread:**
* **Don’t Skip Squeezing the Zucchini:** This is the most important tip for preventing soggy bread. Zucchini contains a lot of water, so removing excess moisture is crucial.
* **Don’t Overmix the Batter:** Overmixing develops the gluten in the flour, which can lead to a tough bread. Mix just until the ingredients are combined.
* **Use Good Quality Spices:** Freshly ground spices will add the most flavor to your bread.
* **Adjust Sugar to Taste:** If you prefer a less sweet bread, you can reduce the amount of sugar slightly.
* **Add Other Fruits:** Feel free to experiment with other fruits, such as blueberries, raspberries, or chopped apples.
* **Add Chocolate Chips:** For a decadent treat, add 1/2 cup of chocolate chips to the batter.
* **Use Different Nuts:** Walnuts and pecans are both great options, but you can also use almonds, hazelnuts, or macadamia nuts.
* **Store Properly:** Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the bread for longer storage. Wrap it tightly in plastic wrap and then in foil.
* **Toast it!** A slice of this bread, lightly toasted and spread with butter, is divine.
* **Plum Varieties:** While any plum will work, consider using varieties like Black Plums, Santa Rosa Plums, or Damson Plums for interesting flavor nuances. Black plums tend to be sweeter, while Santa Rosa plums have a nice balance of sweet and tart. Damson plums will give a more intense plum flavor. Adjust the sweetness of the recipe based on the plum variety you use.
* **Spice it Up Further:** Experiment with other spices like cardamom, ginger, or allspice to add even more depth of flavor. A pinch of cardamom can really complement the plums.
* **Zest for Success:** Add the zest of one lemon or orange to the batter for a bright, citrusy note that enhances the other flavors.
**Variations and Adaptations:**
* **Vegan Zucchini Plum Bread:** Substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg). Use plant-based milk in the glaze.
* **Gluten-Free Zucchini Plum Bread:** Use a gluten-free all-purpose flour blend. You may need to add a binding agent like xanthan gum to help hold the bread together.
* **Mini Zucchini Plum Muffins:** Bake the batter in muffin tins instead of loaf pans. Reduce the baking time to 18-22 minutes.
* **Zucchini Plum Bread with Cream Cheese Frosting:** Instead of the simple glaze, top the bread with a creamy cream cheese frosting. This will make it even more decadent.
* **Streusel Topping:** Add a streusel topping made with flour, butter, sugar, and nuts for extra sweetness and crunch.
**Serving Suggestions:**
* Enjoy a slice of Zucchini Plum Bread with a cup of coffee or tea.
* Serve it as part of a brunch spread.
* Pack a slice in your lunchbox for a tasty snack.
* Offer it as a light dessert after dinner.
* Warm it up slightly and top with a scoop of vanilla ice cream.
**How to Store Zucchini Plum Bread:**
* **Room Temperature:** Store the bread in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** For longer storage, store the bread in an airtight container in the refrigerator for up to a week. Bring to room temperature or warm slightly before serving.
* **Freezer:** To freeze, wrap the bread tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw completely at room temperature before serving.
**Troubleshooting:**
* **Bread is Soggy:** You likely didn’t squeeze enough moisture out of the zucchini. Be sure to squeeze out as much moisture as possible before adding it to the batter.
* **Bread is Dry:** You may have overbaked the bread. Check the bread frequently towards the end of the baking time and remove it from the oven as soon as a wooden skewer inserted into the center comes out clean.
* **Bread is Dense:** You may have overmixed the batter. Mix just until the ingredients are combined.
* **Bread Didn’t Rise:** Make sure your baking soda and baking powder are fresh. Also, avoid opening the oven door too frequently during baking.
**Nutritional Information (approximate, per slice):**
* Calories: 250-300
* Fat: 12-15g
* Saturated Fat: 2-3g
* Cholesterol: 30-40mg
* Sodium: 200-250mg
* Carbohydrates: 35-40g
* Sugar: 20-25g
* Protein: 3-4g
**Final Thoughts:**
This Zucchini Plum Bread is a delightful twist on a classic recipe. The combination of moist zucchini, tart plums, and warm spices creates a truly irresistible treat. Whether you’re looking for a delicious breakfast, a satisfying snack, or a simple dessert, this bread is sure to please. So grab your zucchinis and plums and get baking! You won’t regret it.
Enjoy your baking adventures and the delicious results! Bon appétit!