Zucchini Bread
This tender zucchini bread is lightly spiced, easy to mix by hand, and a smart way to use up summer squash. The shredded zucchini keeps the loaf moist without making it taste like vegetables.
Total
80 min
Servings
1 loaf, about 10 slices
Level
Easy
Zucchini bread is the kind of simple bake that fits almost anywhere: breakfast with coffee, an afternoon snack, or a not-too-sweet dessert. It uses grated zucchini, which melts into the batter and helps keep the loaf soft for days.
You do not need to peel the zucchini or squeeze out every drop of moisture. A quick grate and a gentle blot are enough, unless your zucchini is very watery.
This recipe is mixed in two bowls and baked in a standard loaf pan. Add walnuts, chocolate chips, or raisins if you like, or keep it plain and warmly spiced.
01What you'll need
Ingredients
16 items · 1 loaf, about 10 slices
- Nonstick cooking spray or softened butter, for the pan
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 2 large eggs
- 1/2 cup neutral oil, such as canola, vegetable, or sunflower oil
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup plain Greek yogurt or sour cream
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini, lightly packed, from about 1 medium zucchini
- 1/2 cup chopped walnuts or pecans, optional
- 1/2 cup chocolate chips or raisins, optional
02How to make it
Step-by-step
1. Heat the oven and prepare the pan
Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan, then line it with a strip of parchment paper if you have it. Let the paper hang over two long sides so you can lift the bread out later.
2. Grate the zucchini
Trim the ends from the zucchini and grate it on the large holes of a box grater. If it looks very wet, gently press it between paper towels or a clean kitchen towel. Do not wring it dry; some moisture helps the bread stay tender.
3. Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisking breaks up lumps and spreads the leavening evenly through the flour.
4. Mix the wet ingredients
In a large bowl, whisk the eggs, oil, brown sugar, granulated sugar, yogurt, and vanilla until smooth. The mixture should look glossy and slightly thick.
5. Add the zucchini
Stir the grated zucchini into the wet ingredients. Use a spatula or wooden spoon and mix until the shreds are evenly spread through the bowl.
6. Combine the batter
Add the dry ingredients to the wet ingredients. Stir gently just until you no longer see dry flour. The batter will be thick. Overmixing can make the loaf tough, so stop as soon as it comes together.
7. Fold in extras
If using nuts, chocolate chips, or raisins, fold them in now. Folding means gently turning the batter over itself with a spatula so the add-ins stay evenly mixed without beating the batter.
8. Bake the loaf
Scrape the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns quickly, loosely cover it with foil for the last 15 minutes.
9. Cool and slice
Let the bread cool in the pan for 15 minutes. Lift it out, then place it on a wire rack to cool for at least 45 minutes more before slicing. Warm bread is delicate and may crumble if cut too soon.
03From our kitchen
Cook's tips
- Make-ahead: Zucchini bread tastes even better after a few hours because the crumb settles and the spices soften. Bake it the night before, cool completely, then wrap tightly.
- Storage: Keep the loaf wrapped at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week, but let slices come to room temperature before serving for the softest texture.
- Freezing: Wrap the whole cooled loaf or individual slices in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature.
- Zucchini size: Medium zucchini are best because they have fewer large seeds. If using a very large garden zucchini, scoop out the seedy center before grating.
- Oil swap: Melted and cooled butter can replace the oil, but the loaf will be a little less moist after a day. Olive oil also works, but choose a mild one.
- Yogurt swap: Use sour cream, plain regular yogurt, or buttermilk in place of Greek yogurt. If using buttermilk, the batter may be slightly looser, but it will still bake well.
Cook's note
For neat slices, use a serrated knife and a gentle sawing motion. If serving for breakfast, try it plain or toasted with a little butter or cream cheese.
04Frequently asked
Questions & answers
Do I need to peel zucchini for zucchini bread?
No. The peel is thin and softens during baking. It also adds small green flecks that make the bread look homemade.
Should I squeeze the water out of the zucchini?
Only lightly. Blot or gently press the grated zucchini if it is dripping wet. Do not squeeze it completely dry, or the bread may turn out less moist.
Can I make zucchini bread without nuts?
Yes. Leave the nuts out with no other changes. You can keep the loaf plain or add chocolate chips, raisins, or pumpkin seeds instead.
Why did my zucchini bread sink in the middle?
It may have needed a few more minutes in the oven, or the batter may have been overmixed. Check the center with a toothpick, and make sure it comes out clean or with just a few moist crumbs before removing the loaf.
Can I make this recipe into muffins?
Yes. Divide the batter among a lined muffin tin, filling each cup about three-quarters full. Bake at 350°F for about 18 to 24 minutes, checking with a toothpick.
05Per serving
Nutrition facts
Nutrition Facts
1 loaf, about 10 slices
Amount per serving
% Daily Value*
- Total Fat152 g
- 195%
- Saturated Fat29 g
- 147%
- Cholesterol388 mg
- 129%
- Sodium2881 mg
- 125%
- Total Carbohydrate447 g
- 163%
- Dietary Fiber13 g
- 45%
- Total Sugars267 g
- Protein47 g
- 95%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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