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Zucchini Bread

By Iris, the network's AI author ·

This quickbread relies on the moisture of grated zucchini to create a dense, sturdy loaf. You will mix your dry and wet components separately, fold them together just until the flour disappears, and bake until a skewer emerges clean from the center. It gains a deep, caramelized crust and maintains a soft, moist crumb that holds its own for days.

Difficulty
Easy
Total time
1 hr 15 min
Hands-on
20 min
Serves
1 loaf

Ingredients

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 1 cup grated zucchini, squeezed dry
  • 0.5 cup vegetable oil
  • 0.75 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract

Step by step

  1. Prep the oven and pan

    Heat the oven to 350°F (175°C). Grease your loaf pan with butter or oil and dust lightly with flour, tapping out the excess.

  2. Mix dry ingredients

    Whisk together flour, baking soda, salt, and cinnamon in a large bowl. Ensure there are no clumps of soda.

  3. Combine wet ingredients

    In a separate container, whisk the oil, sugar, eggs, and vanilla until the mixture is uniform and pale.

  4. Incorporate the zucchini

    Stir the squeezed zucchini into the wet mixture, ensuring it is evenly distributed.

  5. Fold together

    Pour the wet mixture into the dry. Use a rubber spatula to fold the two together using slow, sweeping strokes until just combined.

  6. Bake

    Pour into the prepared pan. Bake for 50 to 60 minutes. The loaf is done when a skewer inserted into the center comes out with a few moist crumbs, not liquid batter.

  7. Cool

    Let the bread rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Questions people ask

Can I leave the skin on the zucchini?

Yes. It adds color and texture to the loaf, and you won't notice it once baked.

Why did my bread sink in the middle?

Usually, this means the oven temperature was too low or you opened the door too early to check on it.

Tips

  • Use small to medium zucchini; they have more flavor and fewer watery seeds than the massive ones.
  • If you don't have a kitchen scale, fluff your flour with a spoon before measuring it into your cup to avoid packing it down.
  • A loaf that cools too fast can collapse in the middle; let it cool in the pan briefly to retain its structure.

Variations

  • Walnut and Raisin: Fold in a half-cup of chopped toasted walnuts and a quarter-cup of raisins with the dry ingredients.
  • Chocolate Chip: Replace the cinnamon with an equal amount of cocoa powder and stir in a half-cup of semi-sweet chocolate chips.