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Zucchini Bread

This zucchini bread is a moist, tender loaf made by folding grated zucchini into a batter of eggs, flour, sugar, and oil. Baked until golden and slightly domed, its soft crumb and subtle veggie sweetness make it perfect for breakfast or a snack. The process involves grating, squeezing out excess moisture, mixing, and baking to a warm, inviting finish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups grated zucchini squeeze out excess moisture
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Equipment

  • Box grater
  • Mixing bowls
  • Rubber spatula
  • Loaf pan
  • Cooling rack

Method
 

  1. Grate the zucchini using a box grater, then transfer it to a clean kitchen towel or paper towels and squeeze out as much moisture as possible. This helps prevent the bread from becoming too dense.
  2. In a large mixing bowl, combine the grated zucchini with eggs, sugar, and oil. Whisk everything together until the mixture is smooth, fragrant, and slightly frothy.
  3. Sift the flour, cinnamon, and nutmeg into the wet ingredients. Gently fold everything together with a spatula until just combined—be careful not to overmix, as this can make the bread dense.
  4. Pour the batter into a greased loaf pan, smoothing the top with the spatula. The batter should be thick but pourable, with a speckled appearance from the zucchini.
  5. Bake the zucchini bread in a preheated oven at 350°F (175°C) for about 50 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown and slightly domed.
  6. Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack and allow it to cool completely; this helps set the crumb and makes slicing easier.
  7. Slice the cooled zucchini bread with a serrated knife, revealing a tender, moist crumb dotted with flecks of zucchini. Serve warm or at room temperature for the best flavor and texture.

Notes

For extra flavor, consider adding chopped nuts or chocolate chips before baking. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm slices in the oven at 350°F for about 10 minutes.