Zucchini Bread Recipe
Zucchini bread is a great way to use all the extra zucchini you got from your neighbor, your CSA, or farmer’s market. It’s also a great way to use the enormous, kinda-tough zucchini that show up in your garden at the end of the season after hiding out behind the tomato plants all summer secretly getting to be the size of your arm. This zucchini bread recipe is tender, lemony, cinnamony, and pretty healthy if you use whole wheat flour. Some people like nuts in their zucchini bread. I am not one of those people, but if you are, you may add 1/4 cup chopped (and toasted if you can!) walnuts or pecans.
Serve slices of warm zucchini bread with butter or apple butter for a tea snack. It’s also great with peanut butter for a quick, portable breakfast. Toasted slices stand up well to soft cream cheese, too.
To make it, grate the zucchini on the large holes of a cheese grater and toss the shreds with the dry ingredients to get everything mixed up and each zucchini shred coated in powdery stuff. This keeps the zucchini bits distributed evenly in the final loaf.
Toss like so
Then make a “well” and pour in all your wet ingredients which have been whisked thoroughly together. Mix like the free spirit you are.
Then do like so
Plop the batter into a greased loaf pan and smooth out the top. Sprinkle some coarse raw sugar on top if you have some. It makes it fancier.
I was not paid to include this brand package.
Zucchini Bread Recipe
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 1x
- Category: Quick Bread
Ingredients
- 1 1/2 cups grated zucchini (about 1 medium-large zucchini)
- 2 cups whole wheat pastry flour (or all-purpose flour)
- 1/4 cup sugar
- 2 tablespoons brown sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon lemon zest
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cups milk
- 3 tablespoons oil (canola, safflower, light olive, sunflower, etc)
- 1 teaspoon vanilla extra
- 1 egg
- 1 tablespoon raw sugar (or an additional tablespoon white sugar)
Instructions
- Set oven to 350ºF and grease an 8x4x2″ loaf pan.
- Whisk together in a large bowl: flour, sugars, baking powder, lemon zest, cinnamon, salt (add nuts now, too, if you like).
- Toss zucchini shreds with dry ingredients to coat.
- Whisk milk, oil, egg, vanilla together in a bowl or measuring cup. Add wet ingredients to dry and combine quickly and thoroughly.
- Spread batter into loaf pan and sprinkle with 1 tablespoon additional sugar. This is optional, but gives the bread a nice, sweet crust.
- Bake 1 hour or until a skewer inserted into the center comes out clean.
- Cool 5 minutes, then remove from pan and cool completely on a rack.
- Store leftover bread tightly wrapped in plastic or foil in the refrigerator for at least a week.
Et voila!
7 Comments
Leave a Comment
these are interesting i m now learned and i will teach my wife how to cook.
I’m obsessed with this bread! Seriously can’t stop eating it and making more! I tried to make a bigger batch by adding 1/2 more to each measurement (so like, instead of 2 cups flour, I did 3 cups) but it came out realllllly bad. The batter was super liquidy, so I added more flour to thicken it, but it still didn’t fully bake on the inside. It also tasted horrible. What should I do differently if I want to make bigger batches? Do I have to double the measurements? I suck at baking 🙁 This bread is seriously my crack though. Oh and btw, I initially found you by looking for corn fritter recipes. I made those too, and they were amazing! Just reading about your badass cousin made me wish I could smoke, drink, and eat fritters (I’m breastfeeding, so the first two are out for now)!
Hi Madelene!
I’m happy to hear you like the recipe! Sorry to hear that it’s causing trouble in expanding. I don’t see any reason it shouldn’t double easily … but not sure about increasing by 50% (though I don’t see any reason it wouldn’t do that just fine, too). Try it again, but this time put the zucchini in a cheesecloth and squeeze the liquid out first. Maybe that will do it.
Glad you liked the corn fritters, too! I still drink and eat fritters, but I’m with you on the smoking. Man, she sure made it seem glamorous, though!
Dear Hilah,
Thanks for the Zuchannini Bread recipe! My 81 year old Daddio makes it great, too! We must have a Calabacitas exchange.
Thanks, Chris! I love calabacitas!
Most amazing zucchini bread I have ever made. I added a cup of dried fruit and substituted the brown sugar for honey. It is the best recipe I have ever tried and I have baked for 30 years.
I’m so glad to hear that, LaDonna! 🙂