This moist and tender zucchini bread is a classic treat that transforms fresh summer zucchini into a delightful quick bread with warm spice notes and subtle sweetness. Perfect for breakfast, snacks, or dessert, it's studded with optional nuts and has a tender crumb that stays fresh for days. Discover why this humble vegetable bread has been a beloved favorite in kitchens for generations.
⏱️75 min
📊Easy
👥12 servings
🍽️Snack
vegetarianbudget-friendlyfamily
Ingredients
240 gall-purpose flour
450 gzucchini, grated and squeezed dry
200 ggranulated sugar
120 mlvegetable oil
2 pieceseggs
2 tspvanilla extract
1.5 tspbaking soda
0.5 tspbaking powder
1.5 tspground cinnamon
0.25 tspground nutmeg
0.5 tspsalt
100 gchopped walnuts or pecans
Instructions
1PREPARE THE ZUCCHINI: Coarsely grate the zucchini using a box grater or food processor, then place it in a clean kitchen towel or cheesecloth. Squeeze firmly over the sink to remove as much excess moisture as possible—this step is crucial as wet zucchini will make the bread soggy and heavy. You should extract enough liquid that the zucchini is noticeably drier and crumbly. Set the squeezed zucchini aside.
2PREHEAT AND PREPARE: Preheat your oven to 350°F (175°C). Grease a standard 9-inch loaf pan thoroughly with butter or cooking spray, or line it with parchment paper for easy removal. Make sure to coat the corners and sides evenly to prevent sticking. Set the prepared pan aside near your work surface.
3MIX DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk vigorously for about 30 seconds to distribute the leavening agents and spices evenly throughout the flour. This prevents lumps and ensures the bread rises evenly. Set this dry mixture aside.
4COMBINE WET INGREDIENTS: In a large mixing bowl, whisk together the oil, eggs, and vanilla extract until well combined and slightly frothy, about 1 minute. The mixture should be pale and slightly emulsified. Add the grated zucchini to the wet ingredients and stir until evenly distributed. The batter should look speckled with zucchini throughout.
5CREATE THE BATTER: Pour the dry ingredients into the wet ingredients and stir gently with a spatula or wooden spoon until just combined—do not overmix, as this will develop gluten and make the bread tough rather than tender. The batter should look slightly lumpy and unified, taking about 15-20 gentle strokes. Fold in the chopped nuts until evenly distributed.
6BAKE TO PERFECTION: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated 350°F oven for 50-60 minutes, until a toothpick or knife inserted into the center comes out clean or with just a few moist crumbs clinging to it. The top should be golden brown and a skewer inserted should not show wet batter. If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes.
7COOL AND SERVE: Remove the bread from the oven and let it cool in the pan for 10 minutes—this allows the structure to set firmly so it won't fall apart when removed. Turn the bread out onto a wire cooling rack and allow it to cool completely for at least 2 hours before slicing. This resting time allows the crumb to set properly. Slice with a serrated knife and serve at room temperature, optionally with cream cheese frosting or butter.