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Zuchinis Bread Recipe - A Cozy, Moist Loaf for Any Day

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups (200 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 cup (200 g) granulated sugar or 1/2 cup (100 g) granulated + 1/2 cup (110 g) light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) neutral oil (vegetable, canola, or light olive oil)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (about 180 g) grated zucchini, lightly packed (from 1 medium zucchini)
  • 1/2 cup (60 g) chopped walnuts or pecans (optional)
  • 1/2 cup (90 g) chocolate chips or raisins (optional)

Method
 

  1. Prep your pan and oven. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
  2. Grate the zucchini. Use the large holes of a box grater. Lightly blot with a paper towel if it’s very wet, but don’t squeeze it dry. You want the moisture for a tender crumb.
  3. Mix dry ingredients. In a bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  4. Whisk wet ingredients. In a separate large bowl, whisk the sugar and eggs until smooth and slightly lighter, about 30–45 seconds. Add the oil and vanilla, whisking until fully blended.
  5. Combine wet and dry. Add the dry mixture to the wet and stir with a spatula until just a few flour streaks remain.
  6. Fold in zucchini and add-ins. Gently fold in the grated zucchini and any optional nuts, chocolate chips, or raisins. Mix only until distributed and no dry pockets remain.
  7. Fill the pan. Scrape the batter into the prepared loaf pan and smooth the top. For a slight crunch, sprinkle 1–2 teaspoons of coarse sugar on top (optional).
  8. Bake. Place on the middle rack and bake for 50–60 minutes. The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter, and the top springs back lightly.
  9. Cool properly. Let the bread cool in the pan for 10–15 minutes, then lift it out and cool fully on a wire rack before slicing. This helps it set and stay moist.
  10. Slice and enjoy. Use a serrated knife for cleaner slices. Serve warm or at room temperature.