Go Back Email Link
–+ servings
Sliced zucchini bread loaf on a wooden cutting board with a pat of butter melting on the top slice, warm natural light, fresh zucchini in the background

Zucchini Bread

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings

Ingredients
  

  • 1½ cups zucchini freshly grated, unpeeled, about 2 medium zucchini
  • 2 large eggs room temperature
  • ½ cup avocado oil or neutral vegetable oil
  • ½ cup granulated sugar
  • ¼ cup brown sugar packed
  • 1 tsp pure vanilla extract
  • 1½ cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg freshly grated preferred
  • ¾ cup dark chocolate chips or chopped walnuts optional but recommended

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan with oil or nonstick spray and line with a strip of parchment paper for easy removal.
  • Grate the zucchini on the large holes of a box grater. Do not squeeze out the moisture — set it aside as-is.
  • In a large mixing bowl, whisk together the eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined, about 1 minute.
  • Fold in the grated zucchini with a rubber spatula until evenly distributed throughout the wet mixture.
  • In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.
  • Add the dry ingredients to the wet ingredients and fold together with a rubber spatula until just combined — do not overmix. A few small streaks of flour are perfectly fine. If using chocolate chips or walnuts, fold them in now.
  • Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle a pinch of cinnamon sugar over the top for a lightly crisp crust.
  • Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
  • Remove from the oven and let cool in the pan for 15 minutes before lifting out onto a wire rack to cool completely. Slice and serve warm or at room temperature.

Notes

Storage: Wrap tightly and store at room temperature for up to 3 days, refrigerate up to 6 days, or freeze (whole or sliced) for up to 3 months. Do not squeeze the grated zucchini — that moisture is what makes the bread so tender. For a healthier variation, substitute half the all-purpose flour with white whole wheat flour. Muffin version: Divide batter into a greased 12-cup muffin tin and bake at 350°F for 18–22 minutes.
No ratings yet