- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 10
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 1 tsp
- 1 tsp
- 1 ½ tsp
- ½ tsp
- ½ tsp
- 150 g
- 100 g
- 120 ml
- 1 tsp
- 300 g
- 80 g
Process
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Preheat the oven to 175°C. Grease a 23x13 cm loaf pan with oil or butter, then dust with flour, tapping out the excess.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
In a large bowl, whisk the granulated sugar, light brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly thickened.
Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much excess liquid as possible. You should have about 1 packed cup of dry grated zucchini.
Add the squeezed zucchini and chopped walnuts (if using) to the wet ingredients and stir until combined.
Pour the dry ingredients into the wet ingredients and fold gently with a spatula just until no streaks of flour remain. Do not overmix.
Scrape the batter into the prepared loaf pan and smooth the top with the spatula.
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 30 minutes.
Let the bread cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely before slicing.
Kitchen notes
Kitchen notes
- The most common mistake is not squeezing the zucchini dry enough. Excess water makes the bread dense and gummy. Squeeze until the zucchini feels almost dry.
- Measure flour accurately by spooning it into the measuring cup and leveling off with a knife. Scooping directly from the bag can pack in too much flour, leading to a dry loaf.
- For the best texture, do not overmix the batter once the flour is added. Stop as soon as the flour disappears; a few small lumps are fine.
- The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If it comes out with wet batter, bake for another 5 minutes and check again.
Substitutions
- all-purpose flour→whole wheat pastry flour (for a denser, nuttier loaf)
- vegetable oil→melted coconut oil or light olive oil
- walnuts→pecans or chocolate chips
- granulated sugar + light brown sugar→same total weight of coconut sugar (will be darker and slightly less sweet)
Storage & reheating
Store the cooled bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, wrap the whole loaf or individual slices in plastic wrap, then place in a freezer bag and freeze for up to 3 months. To reheat, thaw slices at room temperature or microwave individual slices for 15-20 seconds. For a freshly baked feel, warm the whole loaf in a 150°C oven for 10 minutes.
FAQ
The questions we get asked most
Why is my zucchini bread soggy or gummy?
The most likely cause is not squeezing enough liquid out of the grated zucchini. Zucchini holds a lot of water, and if you skip this step, the excess moisture makes the bread dense and wet. Also, avoid overmixing the batter once the flour is added, as this develops gluten and creates a tough, gummy texture.
Can I use frozen zucchini for this recipe?
Yes, but you must thaw it completely and squeeze out as much liquid as possible. Frozen zucchini releases even more water than fresh, so squeeze it very well. Pat it dry with paper towels before adding to the batter.
How do I know when the zucchini bread is fully baked?
Insert a toothpick or skewer into the center of the loaf. It should come out clean or with just a few moist crumbs attached. If it comes out with wet batter, bake for another 5 minutes and test again. The internal temperature should be around 93°C if you use a thermometer.
Can I make this recipe into muffins instead of a loaf?
Yes. Line a muffin tin with paper liners and fill each cup about 3/4 full. Bake at 175°C for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. The recipe will make about 12 muffins.
Why did my zucchini bread sink in the middle?
Sinking usually happens when the batter is too wet, the leavening agents are expired, or the bread is underbaked. Make sure your baking soda and baking powder are fresh, squeeze the zucchini thoroughly, and bake until the toothpick test comes out clean. Also, avoid opening the oven door too early, as a sudden drop in temperature can cause the center to collapse.
Can I reduce the sugar in this recipe?
You can reduce the sugar by up to 25% without drastically affecting the texture, but the bread will be less sweet and may brown faster. If you reduce it further, the bread may become dry and crumbly because sugar also helps retain moisture. For best results, stick to the recipe as written.
How should I store zucchini bread, and how long does it keep?
Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. To serve, bring to room temperature or warm slices in the microwave for a few seconds.
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