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 for this Zucchini Bread

• 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

1. 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.
2. 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.
3. In a mixing bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
4. In another bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until the mixture looks glossy and slightly thick, about 30 seconds.
5. Stir the grated, squeezed zucchini into the wet mixture. It will look a little dense and green speckled. That’s right.
6. 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.
7. Scrape the batter into your prepared pan and smooth the top. Sprinkle with turbinado sugar if you like a gentle crunch.
8. 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.
9. 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.
10. 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.

A small kitchen note: the step that really makes a difference is squeezing the zucchini. If you skip it, the bread can skew gummy. This quick squeeze is the difference between a light crumb and a dense one. Learned that the soggy way so you don’t have to.

Cook and Prep Times

• Prep time: 20 minutes
• Cook time: 50 to 60 minutes
• Cooling time: at least 60 minutes
• Total time: about 2 hours 15 minutes
• Yield: 1 loaf, about 10 to 12 slices

Nutritional information

These are estimates per slice for 12 slices, and they can vary based on your add-ins and exact ingredients.

• Calories: about 240
• Carbohydrates: 33 g
• Protein: 4 g
• Fat: 10 g
• Saturated Fat: 1.5 g
• Fiber: 2 g
• Total Sugars: 17 g
• Sodium: 210 mg

If you add chocolate chips, the sugar and calories will bump up. If you swap half the flour for whole wheat, you’ll add a bit more fiber and a slightly nuttier flavor.

Frequently asked questions

How do I keep zucchini bread from turning out soggy?

First, squeeze the grated zucchini. It seems fussy but it’s the single best way to avoid gummy texture. Second, measure your flour correctly. Fluff it, spoon it into your measuring cup, then level off. Heavy scooping packs in too much flour, which can flip from soggy to oddly dense. Third, bake long enough. If you often pull quick breads early, use a thermometer and look for about 205°F in the center. Finally, let it cool. Steam needs time to escape so the crumb can set. Ten minutes in the pan, then onto a rack for at least an hour. It’s worth the wait.

Can I make substitutions, like whole wheat flour or less sugar?

Yes. For flour, replace up to half with white whole wheat flour for a nice balance that stays tender. Going 100 percent whole wheat works too, though the loaf will be heartier and may need a spoonful or two of milk to loosen the batter. For sugar, you can reduce total sugar to 3/4 cup without trouble, though the loaf will be less moist and less browned. Honey or maple syrup work as part of the sweetener, just reduce the oil by 1 to 2 tablespoons to account for the added liquid. This recipe is naturally dairy free if you use oil. For gluten free, use a 1 to 1 baking blend that includes xanthan gum, and check doneness toward the long end of the bake time.

What’s the best way to store or freeze zucchini bread?

Once fully cool, wrap the loaf in plastic or place slices in an airtight container. At room temperature, it keeps well for 2 to 3 days. In the fridge, up to a week, though chilling can dry it a touch. To freeze, wrap the whole loaf in a layer of plastic and a layer of foil, or freeze individual slices with parchment between them. It keeps 2 to 3 months. Thaw on the counter, then warm a slice in the toaster oven for that just-baked feel. If you like a little gloss, add a dab of butter after warming. Good morning, indeed.

And that’s the beauty of Zucchini Bread. It’s forgiving, practical, and comfortingly familiar. You grate, you stir, you bake. The house smells warm and cinnamon-y. Someone wanders into the kitchen asking when it’ll be ready. You say soon, because it will be. Then you share a slice while it’s still faintly warm, and for a minute, life slows down enough to taste it.

Zucchini Bread

Recipe by William Jones

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

240

kcal

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.