Classic Zucchini Bread

A moist, tender quick bread infused with freshly grated zucchini, warm spices, and just a hint of vanilla. This timeless loaf is perfect for breakfast, afternoon tea, or a late-night snack, proving that simple garden produce can transform into something extraordinary.

Why You’ll Love This Recipe

• No-fuss preparation: Stir-together batter requires no mixer and minimal cleanup.

• Perfectly balanced texture: The zucchini adds moisture without making the crumb heavy or soggy.

• Versatile: Enjoy it plain, stud it with nuts or chocolate chips, or glaze it for a dessert-worthy finish.

• Freezer-friendly: Bake once, slice, and store for effortless breakfasts all month long.

• Crowd-pleaser: Gentle spice notes appeal to adults and children alike.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon fine salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg (optional)

• 2 large eggs, room temperature

• ¾ cup granulated sugar

• ½ cup packed light brown sugar

• ½ cup neutral oil (canola or vegetable)

• 1 teaspoon vanilla extract

• 2 cups grated zucchini, excess liquid squeezed out

• ½ cup chopped walnuts or pecans (optional)

Directions

1. Preheat and prepare pan: Heat the oven to 175 °C (350 °F). Grease a 9 × 5-inch loaf tin and line it with a parchment sling for easy removal.

2. Combine dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. Blend wet ingredients: In a large bowl, whisk eggs until frothy. Add both sugars, oil, and vanilla; whisk until smooth and slightly thickened.

4. Incorporate zucchini: Fold grated, well-drained zucchini into the wet mixture.

5. Form batter: Add dry ingredients to wet in two additions, stirring gently just until no streaks of flour remain. Fold in nuts if using; avoid over-mixing.

6. Bake: Transfer batter to the prepared pan, smoothing the top. Bake 55–60 minutes, or until a tester inserted in the centre comes out clean with a few moist crumbs.

7. Cool: Let the loaf rest in the pan 10 minutes, then lift out and cool completely on a wire rack before slicing.

Servings and Timing

• Yield: 1 loaf (about 10 thick or 12 thin slices)

• Prep time: 15 minutes

• Bake time: 55–60 minutes

• Total time: ~1 hour 15 minutes

Variations

• Chocolate chip zucchini bread: Fold ¾ cup semisweet chips into the batter.

• Citrus-kissed: Add 1 tablespoon orange zest and replace half the cinnamon with cardamom for a bright twist.

• Whole-grain: Substitute up to 50 % of the all-purpose flour with white whole-wheat flour for added fiber.

• Gluten-free: Use a measure-for-measure gluten-free flour blend; add ½ teaspoon xanthan gum if your blend lacks it.

• Vegan: Replace eggs with 2 tablespoons ground flaxseed whisked into 5 tablespoons water; swap dairy-free milk-based yogurt for half the oil to maintain tenderness.

Storage/Reheating

• Room temperature: Wrap the cooled loaf tightly; keep up to 3 days.

• Refrigerator: Store slices in an airtight box up to 1 week.

• Freezer: Freeze individual slices separated by parchment up to 3 months; thaw overnight in the refrigerator or 30 minutes at room temperature.

• Reheat: Warm slices in a 160 °C (325 °F) oven for 8 minutes or in a toaster on low until just heated through.

FAQs

How finely should I grate the zucchini?

Use the medium holes of a box grater; finer shreds can make the batter overly wet, while larger shreds may leave stringy bits.

Do I need to peel the zucchini first?

No. The peel is tender and adds subtle color and nutrients without altering taste.

How much moisture should I squeeze out of the zucchini?

Aim to remove the bulk of surface water—gently pressing handfuls over a sieve or patting with towels—without wringing it completely dry.

Can I reduce the sugar?

You may cut each sugar by up to ¼ cup; the loaf will be less sweet and slightly drier, so monitor doneness a few minutes earlier.

Why did my bread sink in the middle?

Common causes include under-baking, expired leavening, or opening the oven door too soon, which releases heat before the structure sets.

Is it safe to add shredded carrot or apple?

Yes, replace up to half the zucchini with equal weight of well-drained carrot or tart apple for flavor complexity.

Can I bake this recipe as muffins?

Certainly; divide batter among 12 greased muffin wells and bake at 200 °C (400 °F) for 18–20 minutes.

What oil works best?

Any neutral-flavored oil—canola, sunflower, or light olive oil—maintains moistness without overshadowing the spices.

How do I know when it’s fully baked?

An instant-read thermometer inserted in the centre should read 93 °C (200 °F), or a wooden skewer should emerge clean with only a trace of moisture.

Does zucchini bread taste like zucchini?

No. The vegetable lends moisture and faint earthiness, but the dominant flavors are cinnamon, vanilla, and gentle sweetness.

Conclusion

Classic zucchini bread is proof that humble pantry staples and garden squash can produce a deeply satisfying loaf perfect for any occasion. By following the straightforward technique above—ensuring balanced moisture, gentle mixing, and proper baking—you’ll achieve a tender crumb and a rich, spiced aroma every time. Whether served simply or customized with your favorite add-ins, this timeless bake earns its place in every home baker’s repertoire

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