Zucchini Bread

4.93 from 27 votes

This Zucchini Bread is incredibly moist and tender with a melt in your mouth crumb that's filled with ripe zucchini flavor!

Prep Time10

Cook Time50

Total Time1

Course: Snack

Cuisine: American

Servings: servings

Calories: 251kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

1 ½ cups all-purpose flour
1 1/4 tsps baking powder
1/2 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoons ground nutmeg
2 large eggs room temperature
1 cup granulated sugar
1/2 cup vegetable oil
1 tsp vanilla extract
2 cups coarsely grated grated zucchini 1 large or 2 medium, squeezed of excess liquid with your hands

US Customary - Metric

Instructions

Position a rack in the middle of the oven and preheat to 350°F. Grease an 8 by 4 by 2-inch loaf pan with nonstick baking spray and line it with a piece of parchment paper, leaving at least a 2-inch overhang on both longer sides.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg until combined.
In a large bowl and using a handheld mixer, beat the eggs on high speed until frothy, about 1 minute. Add the granulated sugar and beat on high to incorporate, about 1 minute.
With the mixer running on medium-high speed, add the oil in a steady stream and beat until the mixture has the thickness and texture of mayonnaise, about 1 minute. Add the vanilla and beat until incorporated, about 15 seconds. Add the dry ingredients to the wet ingredients and mix on low speed just to combine. Using a rubber spatula, fold in the zucchini just until combined—the batter will be very thick.
Transfer the batter to the prepared loaf pan and smooth the top.
Bake for 1 hour to 1 hour 15 minutes, until a toothpick or cake tester inserted into the center comes out clean and the loaf starts to pull away from the sides of the pan. Let cool in the pan on a wire rack for 15 minutes, then use the overhanging parchment to lift the bread from the pan and set it on the rack. Let cool completely, ideally overnight, before slicing and serving (letting it rest really helps set the bread’s texture).

Notes

Use Fresh Zucchini. Frozen zucchini contains a great deal more water so it's not a good idea to substitute it in this recipe.

Prep Your Pan. Be sure to spray the pan very well and line it with parchment paper to make it easier to remove from the pan after baking.

Cool in the Pan First. The zucchini loaf cake will still be cooking when you first take it out of the oven. It's still quite soft and fragile so let it cool in the pan for about ten minutes before you try to remove it. This way you avoid it falling apart.

Don't Over Mix. Make sure to use low speed when adding the flour and mix only enough to incorporate all the ingredients. Mixing too much may make it tough.

Avoid Grating Too Large: Medium or small sized holes works best to cook the zucchini so that it's there but not overpowering.

Nutrition