Quick Zucchini Bread
Grated zucchini adds moisture to this quick bread, keeping the crumb tender even after it cools, while warm spices give it a subtle depth. The batter comes together in one bowl without any special equipment, and the loaf bakes in just over 30 minutes. It works equally well for breakfast, an afternoon snack, or alongside a bowl of soup.
Equipment
- Box Grater
- Mixing bowls
- Whisk
- 9x5-inch loaf pan
- Spatula
- Oven
- Cooling rack
Ingredients
- 1 ½ cups fresh zucchini grated and lightly packed (about 1 medium zucchini)
- 1 cup granulated sugar preferably organic cane sugar
- ½ cup vegetable oil or neutral oil like grapeseed
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 1 ½ cups all-purpose flour sifted for best texture
- ½ tsp baking powder make sure it's fresh
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg freshly grated, if possible
- ½ cup chopped walnuts or pecans optional, for added texture
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
- In a large mixing bowl, whisk together the sugar, oil, eggs, and vanilla extract until the mixture becomes pale and slightly thickened—about 1 minute of vigorous whisking.
- Fold in the grated zucchini using a spatula. Do not squeeze out the moisture; it keeps the bread tender and moist.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture in three parts, stirring gently with a spatula until just combined. Do not overmix—stop as soon as no streaks of flour remain.
- Gently fold in the chopped nuts if using.
- Pour the batter into the prepared loaf pan, smoothing the top with the back of a spoon or spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and slightly springy to the touch.
- Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool for at least 15 minutes before slicing.
Notes
Lisa’s Tips:
- Swap half the flour with whole wheat for a nuttier depth.
- Add 1/2 cup of mini chocolate chips for a dessert variation, or 1 tsp lemon zest for freshness.
- Line the loaf pan for clean edges and lift-out ease.
Nutrition
Calories: 374kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 12gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 47mgSodium: 261mgPotassium: 138mgFiber: 2gSugar: 26gVitamin A: 116IUVitamin C: 4mgCalcium: 39mgIron: 2mg
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