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Zucchini Bread Recipe

Name: Zucchini Bread Recipe
Total time: 80 min
Yield: 10
Ingredients: 8 ounces (2 cups; 225g) grated zucchini from 2 medium zucchini (see note); 5 ounces (1 cup; 140g) all-purpose flour; 3 ounces (1/2 cup; 85g) whole wheat flour; 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume; 3/4 teaspoon baking soda; 3/4 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/8 teaspoon ground coriander; 1/8 teaspoon ground nutmeg; 2 large eggs (3 1/2 ounces; 100g); 4 ounces (1/2 cup; 115g) granulated sugar; 4 ounces (1/2 cup; 115g) light brown sugar; 3 ounces neutral oil, such as vegetable or canola oil (1/4 cup plus 2 tablespoons; 85g); 2 ounces (about 4 tablespoons; 60g) unsalted butter, melted; 1 teaspoon vanilla extract; 2 ounces (1/2 cup; 60g) toasted chopped walnuts, optional (see note)

Prep Time

Cook Time

Total Time

1h 20m

This zucchini bread recipe combines grated zucchini, all-purpose and whole wheat flour, warm spices, and chopped walnuts for a moist and flavorful treat. Perfect for using up summer zucchini, this bread is sweetened with granulated and brown sugar, and is a great addition to any brunch or snack spread.

Recipe Options

Ingredients

Servings: 10

Scale:

Scale

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8 ounces (2 cups; 225g) grated zucchini from 2 medium zucchini (see note)

5 ounces (1 cup; 140g) all-purpose flour

3 ounces (1/2 cup; 85g) whole wheat flour

1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume

3/4 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/8 teaspoon ground coriander

1/8 teaspoon ground nutmeg

2 large eggs (3 1/2 ounces; 100g)

4 ounces (1/2 cup; 115g) granulated sugar

4 ounces (1/2 cup; 115g) light brown sugar

3 ounces neutral oil, such as vegetable or canola oil (1/4 cup plus 2 tablespoons; 85g)

2 ounces (about 4 tablespoons; 60g) unsalted butter, melted

1 teaspoon vanilla extract

2 ounces (1/2 cup; 60g) toasted chopped walnuts, optional (see note)

Grease an 8 1/2- by 4 1/2-inch loaf pan and line with a 7- by 13-inch sheet of parchment paper so that parchment hangs over the long sides of the pan forming a sling. (To make zucchini muffins, see note.) Adjust oven rack to lower-middle position and preheat to 350°F (175°C).

Place grated zucchini in a colander and press against the sides to extract liquid, or wrap in a clean kitchen towel or cheesecloth and squeeze to remove excess liquid. You should end up with about 6 1/2 ounces (1 1/2 cups; 185g) drained zucchini. Set aside.

In a medium bowl, whisk together all-purpose flour, whole wheat flour, salt, baking soda, cinnamon, baking powder, coriander, and nutmeg until well combined.

In a large bowl, whisk together eggs, granulated sugar, brown sugar, oil, butter, and vanilla until thoroughly combined and sugars are dissolved.

Add flour mixture to egg mixture. Using a flexible spatula, mix just until just incorporated, and no dry flour remains. Fold in zucchini and walnuts (or pecans, dried fruit, or chocolate chips), if using.

Scrape batter into prepared pan. Bake until loaf is domed and golden brown and a cake tester inserted in the center comes out with few moist crumbs attached, or to an internal temperature of around 200°F (93°C), about 1 hour.

Transfer pan to a wire rack to cool for 30 minutes. Run a butter knife along edges to loosen, then lift loaf using overhanging parchment and transfer to a cutting board. Slice with a serrated knife and serve.

Zucchini Bread Recipe

Ingredients

Steps

Nutrition Facts

Zucchini Bread Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts