Zucchini Bread

This moist zucchini bread is delightfully soft, perfectly sweet, and delivers cozy hints of cinnamon, nutmeg, and vanilla. It’s lovely warm, room temperature, and toasted, and it’s cherished any time of day. And since this recipe makes two loaves, you’ll can stash one in the freezer to enjoy long after the summer harvest.

This recipe was written for the Arizona Republic.

Can you taste the zucchini in zucchini bread? Even though there’s an abundance of zucchini in this bread, the flavor isn’t detectable. In fact, this bread tastes more like a snack cake than a vegetable-based loaf. The freshly grated zucchini melts into the sweet, cinnamon-and-vanilla scented batter and, while you can see the vibrant flecks of zucchini in each slice, you can’t distinguish its flavor. Plus, fresh zucchini is naturally full of moisture, so it keeps the bread tender for days.

Here’s what you need to make this zucchini bread

• Fresh zucchini. And lots of it! This recipe calls for 3 cups of grated zucchini, which works out to about one pound, or 3 to 4 small to medium zucchini (use the scale in your grocery’s produce department if you’re unsure). Opt for small to medium zucchini because they’re ultra-moist, their skin is thin, and the seeds are small enough to dissolve into the batter. If you’re pulling zucchini from your garden and they’re all large, halve them lengthwise and scoop out the seeds before grating. Pro tip: If you store your zucchini in the refrigerator, bring it to room temperature before making this bread. Cold zucchini may hinder rising; room temperature zucchini will ensure that your bread rises effortlessly during baking.
• Flour. This recipe calls for all-purpose flour, but you can also gluten-free flour. For gluten-free zucchini bread, substitute an equal amount of your favorite gluten-free flour.
• Leavening agents. Both baking powder and baking soda are used in this loaf to ensure that the veggie-heavy batter rises in the oven.
• Eggs. Eggs bind ingredients together and provide structure to the loaf. I used large eggs in this recipe, and I encourage you to do the same, so the measurements are consistent.
• Oil. You can use olive oil, canola oil, or vegetable oil in this batter; the choice is yours. I prefer oil (over butter) in this zucchini bread because it creates a super moist crumb. That said, you can use an equal amount of melted butter instead.
• Sugar. Granulated sugar adds the perfect amount of sweetness to complement the fresh zucchini and spices.
• Cinnamon, nutmeg and vanilla. Ground cinnamon and nutmeg add a cozy warmth to the batter and vanilla adds a delightful sweetness. When combined, the three seasonings transform the bread into a coffee cake-like loaf.
• Salt. We don’t need much salt in this recipe (1/2 teaspoon per loaf), but it serves to balance the sweetness of the sugar.

Optional add-ins

The measurements below are for adding ingredients to the entire batter. You can also divide the batter in half and fold in different add-ins to each loaf, creating different varieties of zucchini bread.

• Nuts. Walnuts, pecans, or a combination of the two. Add 1 cup chopped.
• Semisweet chocolate chips. Add 1 cup. Reduce sugar to 1 1/4 cups.
• Raisins, golden raisins, dried cranberries, or currants. Add 1 cup.
• Orange zest or lemon zest. Add 2 teaspoons.
• Pumpkin pie spice. Use in place of the cinnamon and nutmeg and use 3 teaspoons.
• For chocolate zucchini bread. Add 1/2 cup unsweetened cocoa to the batter and increase sugar to 2 cups.

Tips for perfect zucchini bread

• Start with room temperature ingredients. It’s likely the only ingredients in this recipe you might have chilled are the eggs and zucchini. Pull them from the refrigerator at least 30 minutes before preparing the batter.
• Use a box grater or food processor to grate the zucchini. When using a box grater, use the side with the largest holes and run the zucchini from top to bottom in a downward motion. You can also use the grating attachment on your food processor. Do not squeeze the moisture from the zucchini or pack it into your measuring cup too tightly.
• Whisk your dry ingredients together. This technique aerates the flour mixture, almost as if you’re sifting the ingredients together.
• Combine wet and dry ingredients just until the flour mixture is incorporated. For a light, tender loaf, do not over-mix the batter; over-mixing over-works the gluten in the flour and can produce a dense loaf.
• Check your bread early. Ovens vary widely, so start checking your loaves at the earliest time in the range. Pull your loaves from the oven when a wooden pick inserted near the center comes out clean or with little moist bits clinging to it. Note: One loaf may finish a few minutes before the other, so check both.

How to store your zucchini bread

No matter how you store your zucchini bread, wait until it has cooled completely before wrapping it. If you wrap your bread while it’s still warm, condensation will form and alter the texture of the bread.

• Room temperature. Wrap your cooled zucchini bread in plastic wrap or store it in an airtight container. Store at room temperature for up to 3 days. If you live in an area with high humidity, refrigerate your zucchini bread instead.
• Refrigerate. Wrap your cooled zucchini bread in plastic wrap or transfer it to a large (gallon-size) zip-top bag and refrigerate for up to 5 days.
• Freeze. Wrap your cooled zucchini bread in several layers of plastic wrap and one layer of aluminum foil, or several layers of plastic wrap and a large (gallon-size) freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

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Zucchini Bread

Robin Miller

This moist zucchini bread is delightfully soft, perfectly sweet, and delivers cozy hints of cinnamon, nutmeg, and vanilla.

Prep Time: 15 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 5 minutes mins

Servings: 16 Makes 2 Loaves

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Ingredients

 

½x1x2x

• 3 cups all-purpose flour
• 2 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3 large eggs, room temperature
• 1 cup olive oil, or canola oil, or vegetable oil
• 1 1/2 cups granulated sugar
• 1 tablespoon pure vanilla extract
• 3 cups grated zucchini, about 1 pound small to medium zucchini, room temperature

Instructions

 

• Preheat the oven to 350 degrees. Coat two 9-inch loaf pans with cooking spray or butter. If desired, line the pans with parchment paper (this makes for easy lifting of the loaves from the pan).
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside.
• In a separate, large mixing bowl, whisk together the eggs, oil, granulated sugar, and vanilla. Whisk in the flour mixture until blended, being careful not to over-mix. The batter will be thick. Fold in the zucchini. If desired, fold in add-ins.
• Transfer the batter to the prepared pans. Tap the pans on the counter to settle the batter.
• Bake for 50 to 60 minutes, until a wooden pick inserted near the center comes out clean or with little moist bits clinging to it.
• Cool the loaves, in the pans, on a wire rack for 15 minutes. Transfer the loaves to a wire rack to cool completely.

Calories: 296kcal, Carbohydrates: 38g, Protein: 4g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.003g, Cholesterol: 31mg, Sodium: 268mg, Potassium: 100mg, Fiber: 1g, Sugar: 20g, Vitamin A: 92IU, Vitamin C: 4mg, Calcium: 38mg, Iron: 1mg

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