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.
Then make a “well” and pour in all your wet ingredients which have been whisked thoroughly together. Mix like the free spirit you are.
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.Print
Zucchini Bread Recipe
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 1x
- Category: Quick Bread
- 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)
- 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.