The Daily Whisk

Muffins & Quick Breads

Zucchini Bread

A tender, lightly spiced quick bread made with grated zucchini, brown sugar and cinnamon. Moist for days and easy to make in one bowl.

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A loaf of zucchini bread on a cooling rack behind a large striped zucchini
Photo: Costata Romanesco zucchini and zucchini bread by Temaciejewski, CC BY-SA 3.0, via Wikimedia Commons

Zucchini bread is what home gardeners make when the zucchini plants will not stop producing, and it is good enough to buy zucchini for. The grated vegetable melts into the batter as it bakes, keeping the loaf soft and moist without any vegetable flavor. Cinnamon and brown sugar give it a warm, cozy taste that is somewhere between breakfast and dessert.

Why this recipe works

  • Lightly squeezed zucchini. Zucchini is mostly water. Squeezing out a little (but not all) of the liquid keeps the loaf moist but not soggy or gummy.
  • Oil. Oil makes a softer, moister loaf than butter and keeps it tender for days.
  • Two sugars. Brown sugar adds moisture and caramel flavor; white sugar helps the top crisp.
  • Gentle mixing. Stir just until the flour disappears for a tender crumb.

Do I need to peel the zucchini?

No. The skin softens completely and adds pretty green flecks. Grate it on the large holes of a box grater. Very large, overgrown zucchini can have tough seeds; scoop those out first.

FAQ

Can I make muffins?

Yes. Divide the batter between 12 lined muffin cups and bake at 350°F (180°C) for 20 to 24 minutes.

Why did my loaf sink?

Usually too much moisture from the zucchini, or underbaking. For another tender loaf, try our lemon drizzle cake.

Zucchini Bread

Print recipe

Prep time
Cook time
Additional time
Total time
Servings
10
Yield
1 loaf (9 x 5-inch / 2 lb tin)
Difficulty
Easy
Course
Breakfast
Cuisine
American

Ingredients

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

  1. Heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4). Grease a 9 x 5-inch (2 lb) loaf pan and line it with parchment paper.

  2. Whisk together the flour, cinnamon, nutmeg, baking soda, baking powder and salt.

  3. Put the grated zucchini in a clean towel and squeeze gently over the sink to remove some of the liquid. It should be damp, not dry.

  4. In a large bowl, whisk the eggs, oil, brown sugar, granulated sugar and vanilla until smooth.

  5. Stir in the zucchini, then add the dry ingredients and fold until just combined. Fold in the walnuts.

  6. Scrape into the pan and bake for 50 to 60 minutes, until a skewer inserted in the center comes out clean.

  7. Cool in the pan for 15 minutes, then lift out and cool completely on a wire rack before slicing.

Notes

  • If the top browns before the center is done, cover loosely with foil for the last 15 minutes.

Tips

  • The loaf slices more neatly and tastes even better the next day.

Substitutions

  • Chocolate chips: replace the walnuts with ½ cup (85 g) chocolate chips.
  • Whole wheat: replace half the flour with whole wheat flour.

Storage and reheating

  • Keep wrapped at room temperature for up to 3 days, or in the fridge for up to a week.
  • Freeze whole or sliced for up to 3 months.
Muffins & Quick Breads Beginner Friendly #freezer friendly #quick bread #summer baking #zucchini

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