Zucchini Bread
If you’ve ever found yourself with a couple of extra zucchinis rolling around the crisper, this Zucchini Bread is a simple, practical answer. It’s gently sweet, warmly spiced, and tender without being heavy. Nothing fancy. Just a reliable loaf that slices cleanly, makes your kitchen smell like home, and tucks nicely into lunchboxes or your afternoon coffee break. I like that it uses everyday ingredients and turns a humble vegetable into something you’ll actually want to eat for breakfast. Or a snack. Or, you know… both.
Ingredients
- 2 cups grated zucchini, packed then squeezed dry, from about 2 small to medium zucchini
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup neutral oil, like canola, sunflower, or light olive oil
- 2 teaspoons vanilla extract
- Optional add-ins: 1/2 cup chopped walnuts or pecans, 1/2 cup chocolate chips, or 1/2 cup raisins
- Optional topping: 1 tablespoon turbinado sugar for a lightly crackly top
Instructions
- Preheat the oven to 350°F or 175°C. Line a 9 by 5 inch loaf pan with parchment so there’s a little overhang on the long sides. A quick spray or a bit of butter under the paper helps it stick.
- Grate the zucchini on the large holes of a box grater. Toss the pile into a clean kitchen towel and squeeze out the extra moisture over the sink. You don’t have to wring it dry like laundry, but get most of the liquid out. You want about 2 packed cups before squeezing, which ends up around 1 1/2 cups after.
- In a mixing bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In another bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until the mixture looks glossy and slightly thick, about 30 seconds.
- Stir the grated, squeezed zucchini into the wet mixture. It will look a little dense and green speckled. That’s right.
- Add the dry ingredients to the wet. Using a spatula, fold just until you no longer see streaks of flour. If using nuts, chocolate, or raisins, fold them in now. Try not to overmix. A few tiny flour lumps are fine.
- Scrape the batter into your prepared pan and smooth the top. Sprinkle with turbinado sugar if you like a gentle crunch.
- Bake for 50 to 60 minutes, until the top is deep golden and a toothpick inserted in the center comes out with a few moist crumbs attached. If you have an instant-read thermometer, the center should be around 205°F or 96°C.
- Cool in the pan for 10 to 15 minutes. Use the parchment to lift the loaf onto a rack and let it cool at least 1 hour before slicing. It firms up as it rests, which makes cleaner slices and better texture.
- Slice with a serrated knife. Serve plain, or with a swipe of soft butter or cream cheese. A cup of coffee nearby doesn’t hurt.