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Zucchini Bread

A tender, moist quick bread packed with grated zucchini and warm spices like cinnamon and nutmeg. Perfect for using up summer squash, it stays moist for days and makes a great snack, breakfast, or dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 12
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Wet Ingredients
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup vegetable oil (or melted coconut oil)
  • 2 teaspoons vanilla extract
Mix-Ins
  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1 cup chopped walnuts or pecans (optional)

Method
 

Prepare Your Pan and Preheat
  1. Preheat your oven to 350°F and generously grease a 9x5-inch loaf pan with butter or non-stick spray.
  2. For extra insurance against sticking, line the bottom with parchment paper. This makes cleanup easier and ensures your loaf slides right out.
Combine the Dry Ingredients
  1. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
Mix the Wet Ingredients
  1. In a large bowl, beat the eggs until light and frothy.
  2. Add both sugars and whisk vigorously for about a minute until the mixture is pale and slightly thickened.
  3. Pour in the oil and vanilla, whisking until smooth and well combined.
Prepare the Zucchini
  1. Grate the zucchini using the large holes of a box grater. Do not squeeze out the moisture — the natural liquid keeps the loaf tender.
  2. Give the grated zucchini a gentle stir to break up any clumps.
Bring It All Together
  1. Fold the grated zucchini into the wet ingredients until evenly distributed.
  2. Add the dry ingredients in two batches, stirring gently with a wooden spoon or spatula just until the flour disappears. Do not overmix — a few small lumps are fine.
  3. If using nuts or chocolate chips, fold them in now.
Bake to Golden Perfection
  1. Pour the batter into the prepared pan and smooth the top with a spatula.
  2. Bake for 50-60 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs and the top is deeply golden and springs back when gently pressed.
Cool and Slice
  1. Let the bread cool in the pan for 15 minutes, then turn it out onto a wire rack.
  2. Allow the bread to cool completely before slicing to allow the structure to set and the flavors to meld together.

Notes

Do not squeeze out the moisture from the grated zucchini — it keeps the loaf tender. Avoid opening the oven before 45 minutes to prevent sinking. Check that baking powder and soda are not expired. Let the bread cool completely before slicing for clean cuts. Store wrapped tightly at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze individual slices for up to 3 months. To make muffins, use the same batter and bake at 350°F for 20-25 minutes — yields about 18 muffins. For egg-free version, substitute each egg with a flax egg or 1/4 cup unsweetened applesauce. Yellow squash can be used in place of zucchini with the same results.