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Zucchini Bread Recipe

Zucchini Bread Recipe

Learn how to make the best homemade zucchini bread with this foolproof recipe! This easy baking recipe transforms garden zucchini into a moist, spiced quick bread that's perfect for breakfast or snacking. The secret is properly draining the zucchini for the perfect texture every time.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
60 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic loaf of zucchini bread on a weathered wooden board, with one thick slice cut to reveal a moist, speckled interior showing flecks of green zucchini and golden walnuts. A cross-section displays the perfectly moist crumb texture while soft natural window light highlights the cinnamon-brown crust and slight shimmer from the vanilla glaze drizzled across the top. Scattered around the board are fresh zucchini slices, cinnamon sticks, and a few walnuts, while a vintage cake knife rests alongside, ready for the next slice.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">100g brown sugar, packed</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">180ml vegetable oil</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">350g grated zucchini (about 2 medium)</li><li class="ingredients-single-item">100g chopped walnuts (optional)</li><li class="ingredients-single-item">1 tbsp orange zest (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9x5-inch) loaf pan</li><li class="equipment-single-item">Box grater</li><li class="equipment-single-item">Cheesecloth or clean kitchen towel</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 165°C (330°F). Grease your loaf pan thoroughly and line with parchment paper, leaving an overhang on the long sides to easily lift out the bread later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Grate the zucchini using the large holes of your box grater. This texture is crucial - too fine and your bread will be soggy, too coarse and you'll have obvious zucchini pieces. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture. You should extract about 60-80ml of liquid - this step is essential for achieving the perfect bread texture!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt until well combined. This thorough mixing ensures your spices and leavening agents are evenly distributed throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture is pale and slightly thickened, about 2 minutes. The brown sugar adds moisture and a deeper flavor while the egg proteins create structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Slowly stream in the vegetable oil while whisking constantly. Add the vanilla extract and mix until thoroughly combined. The oil (instead of butter) creates an exceptionally moist bread that stays fresh longer.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the dry ingredients to the wet mixture and fold gently with a spatula just until no dry flour remains visible. Overmixing will develop gluten and create a tough bread, so use a light hand here - a few small lumps are perfectly fine!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold in the drained zucchini, walnuts (if using), and orange zest (if using) until evenly distributed throughout the batter. The zucchini will release more moisture during baking, ensuring your bread remains wonderfully moist.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into your prepared loaf pan and smooth the top with a spatula. Gently tap the pan on the counter a few times to release any large air bubbles trapped in the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. If the top starts browning too quickly, loosely cover with aluminum foil after about 40 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the bread to cool in the pan for 15 minutes - this setting time prevents the bread from breaking apart when removed. Then use the parchment paper overhang to lift it out and transfer to a wire rack to cool completely, at least 1 hour. Cutting too soon will result in a gummy texture, so be patient!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once completely cooled, slice with a serrated knife. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or wrap individual slices in plastic wrap and freeze for up to 3 months for a delicious treat anytime.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Zucchini Bread Recipe?

This zucchini bread uses all-purpose flour, cinnamon, nutmeg, cloves, baking soda, baking powder, salt, granulated and brown sugars, eggs, vegetable oil, vanilla extract, grated zucchini, and optional walnuts and orange zest for extra flavour and texture.

How to cook Zucchini Bread Recipe at home?

Learn how to cook Zucchini Bread Recipe by first draining grated zucchini, mixing dry and wet ingredients separately, then combining them gently without overmixing. Add the zucchini and walnuts, pour into a prepared loaf tin, and bake at 165°C for about an hour until a skewer comes out with a few moist crumbs attached.

Can I make zucchini bread without squeezing out the moisture from the grated vegetables?

Squeezing excess moisture from zucchini is essential for proper bread texture. Skipping this step will likely result in a soggy, undercooked centre, as zucchini naturally releases water during baking. For the perfect crumb structure, don't skip the draining process.

How do I know when my quick bread is fully baked without overbaking it?

Quick bread is done when a wooden skewer inserted in the centre comes out with a few moist crumbs (not wet batter). The top should be golden brown and may have a crack. If it springs back when lightly touched in the centre, it's ready. Don't rely on time alone.

What can I add to my vegetable bread to create different flavour variations?

Enhance your vegetable bread with chocolate chips, dried cranberries, or blueberries. Try adding lemon zest instead of orange, or incorporate shredded carrots alongside zucchini. Mix in pumpkin seeds, pecans, or pistachios instead of walnuts for different texture profiles.

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Then use the parchment paper overhang to lift it out and transfer to a wire rack to cool completely, at least 1 hour." }, { "@type": "HowToStep", "name": "Slice and store", "text": "Once completely cooled, slice with a serrated knife. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or wrap individual slices in plastic wrap and freeze for up to 3 months." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "156" }, "review": [ { "@type": "Review", "author": "Elisa Martínez", "datePublished": "2024-04-18", "reviewBody": "Perfect balance of spices, not greasy at all! I've tried many zucchini bread recipes over the years but this one is truly exceptional. The texture is spot on and it uses up all my garden zucchini beautifully.", "name": "Perfectly Balanced Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-04-22", "reviewBody": "My kids devoured this without knowing there were vegetables inside! I've been looking for ways to incorporate more vegetables into their diet, and this zucchini bread was a huge success. Will definitely make again.", "name": "Sneaky Vegetable Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Richardson", "datePublished": "2024-04-25", "reviewBody": "This bread freezes beautifully for future snacks! I made three loaves at once during zucchini season and froze two of them. They defrost perfectly and taste just as good as freshly baked. The draining technique really makes a difference.", "name": "Great for Batch Baking", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Stefan Müller", "datePublished": "2024-04-29", "reviewBody": "Finally used my garden zucchini surplus! This recipe is now my go-to for the summer harvest. The texture is incredibly moist without being soggy, and the spice blend is absolutely perfect. I added the optional orange zest and it was fantastic.", "name": "Garden Harvest Winner", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-05-01", "reviewBody": "This bread stays moist for days! I followed the recipe exactly and it was still perfectly moist on day 4. The walnuts add a wonderful texture contrast and the spice blend is just right - not too overwhelming but definitely present. Highly recommend!", "name": "Long-Lasting Freshness", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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