Go Back

Zucchini Bread

This zucchini bread combines grated zucchini with a simple batter of flour, eggs, oil, and spices, yielding a moist, tender loaf with a golden crust. The process involves shredding zucchini, squeezing out excess moisture, folding ingredients gently, and baking until the edges are crispy and the crumb is soft. The final bread has a rustic appearance with specks of green and a warm aroma that fills the kitchen.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups grated zucchini firm and bright green
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar white or brown
  • 3 large eggs whisked
  • 1/3 cup vegetable oil or melted butter
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup chopped nuts or chocolate chips optional

Equipment

  • Grater
  • Mixing bowl
  • Loaf pan
  • Cooling rack

Method
 

  1. Start by grating the zucchini using a box grater, creating fine shreds that fill your kitchen with a fresh aroma. Transfer the shredded zucchini into a clean dish towel or paper towels and squeeze out as much excess moisture as possible; this step ensures your bread stays tender and not gummy.
  2. In a large mixing bowl, whisk together the eggs until they are smooth and slightly frothy, filling the air with a gentle sound and a light yellow color.
  3. Pour in the oil and add the cinnamon and nutmeg, then stir until the mixture is uniform and fragrant, about 30 seconds.
  4. Gently fold in the grated zucchini, watching the vibrant green specks disperse evenly throughout the batter.
  5. Sift the flour and sugar into the bowl, then fold the dry ingredients into the wet mixture carefully, just until combined—avoid overmixing to keep the bread light.
  6. If desired, fold in chopped nuts or chocolate chips, distributing them evenly without deflating the batter.
  7. Pour the batter into a greased or parchment-lined loaf pan, smoothing the top with a spatula for an even surface.
  8. Bake in a preheated oven at 350°F (175°C) for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Remove the bread from the oven and let it cool in the pan for 10-15 minutes, then transfer it to a cooling rack to cool completely and develop a crisp crust.
  10. Slice the bread once cooled, revealing a moist, tender crumb with flecks of green and a warm, inviting aroma—perfect for serving with butter or your favorite spread.

Notes

For an even richer flavor, try adding a splash of vanilla extract or a sprinkle of powdered sugar before serving.