By Alison Roman
- Total Time
- 1 hour 15 minutes
- Rating
- 5(2,417)
- Notes
- Read community notes
A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both. This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter. While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist. Since this recipe makes two loaves (if you’re going to grate all that zucchini, might as well make it count), know that one will freeze excellently for at least a month. The recipe can also be halved with great success.
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Ingredients
Yield:2 loaves
- ½ cup/113 grams unsalted butter, plus more for greasing the pan
- 3½ cups/447 grams all-purpose flour
- 2teaspoons cinnamon
- 2teaspoons kosher salt
- 1¼ teaspoons baking powder
- 1¼ teaspoons baking soda
- ½ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg)
- 4large eggs
- ¾ cup/165 grams light brown sugar
- ¾ cup/151 grams sugar
- ¾ cup/180 milliliters canola oil
- 1½ pounds zucchini, unpeeled and grated on a box grater (about 3 medium zucchini)
- 4tablespoons demerara or turbinado sugar (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)
319 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 4 grams protein; 257 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Step
1
Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
Step
2
Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
Step
3
Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
Step
4
Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
Step
5
Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
Step
6
Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
Step
7
Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
Step
8
Let cool completely on a wire rack before removing from the loaf pan.
Ratings
5
out of 5
2,417
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Cooking Notes
Michael
Made the recipe as written, with 3 medium zucchinis, squeezed well. There was enough batter for 12 regular sized muffins and 24 mini muffins (lightly greased all muffin wells with softened butter). Baked the mini muffins for 14 minutes at 350, and the regular sized muffins for about 22 minutes at 350. Nice crown, nice crumb, nice color, and excellent flavor. Thank you for the great recipe!
Sinan
This recipe was wonderful! Used 2 small zucchinis and halved the ingredients to make a single loaf. Substituted the brown sugar with a little less of standard sugar. It was so good we were only able to eat 3 slices before our dog could not resist, jumped on the counter and ate it all. Now I wish I made 2 loaves.
Lori B
I use lemon zest instead of cinnamon. It really brightens the taste and makes less run of the mill. About a tablespoon.
scratchy
A couple of other things learned from making this great recipe...When squeezing zucchini to remove excess juice, rather than squeezing into the sink and discarding, save and strain this excess juice...It tastes very much like cantaloupe, and, if your zucchini has been refrigerated, it yields a cold glass of delicious, fresh green juice.
Gretchen
Turned out well. Great use of Zucchini in the garden. But please let us know how many cups of zucchini this translates too. No 2 zucchini are alike! Also, OK to use the Cuisinart instead of hand grating.
Mary M.
Chose over "traditional" versions due to the lesser of amount of sugar compared to other recipes. Followed recipe using 3/4 cup of white sugar and 1 tablespoon of brown. Grated one large zucchini (the point of making this bread; $1 at the Farmer's Market); squeezed the moisture out for about 3 cups to put in the mix. Loafs baked to good height and the crumb was pleasantly lighter than expected. Taste and texture were delightful when fresh and suffered none from being frozen.
Sofia
I didn't have any cinnamon or nutmeg and I didn't want to risk the grocery store due to the pandemic, so I emptied a packet of chai tea into the mix and the bread turned out stunning! Otherwise made as written. It was even better the next day!
Victoria
Be warned that while this recipe specifies "kosher salt," it doesn't specify a brand (the reason this matters is because different brands produce their salt with different methods, affecting the size of the crystals). After making the recipe, my guess is that it was formulated using Diamond kosher salt. I used Morton, and even with scant measurements, found the zucchini bread to be noticeably salty. If you try this recipe with Morton's, be sure to halve the listed measurement.
scratchy
... Also, after grating and squeezing zucchini for recipe, I have ended up with excess squash. This shredded zucch. is delicious quick sauteed in a little olive oil, garlic, onion, butter, and browns up and cooks really quickly. It is a great breakfast substitution for hash-browned potatoes. I prepare it in my cast iron skillet, then cook two eggs easy-over next to squash after browned. Piling squash on plates, then chopping eggs on top make a yummy, less caloric breakfast than potatoes.
Erica
I cut the sugar down by a third and it still came out delicious! I think the key is the brown butter. I also used half regular flour and half whole wheat to give it a nuttier flavor. It gets better with age 2!
SFB
I used gluten free flour - 2 cups brown rice flour, 1 cup Bob’s Red Mill gluten free all purpose and 1/2 cup almond. I also put it into a single Bundt cake. Turned out GREAT!
JC Brown
I've made this recipe as loaves, muffins, and Bundt style. It works every time and is easy to modify. Add citrus zest, grated ginger, and/or nuts for variety.
Heidi
I like to bloom the spices to the brown butter while it's still hot, rather than adding to the dry ingredients. Maybe it doesn't make a difference in the finished product, but I sure love to treat my nose to the combination of brown butter and spice (swoon!). Great recipe!
Amir
We had an overgrown zucchini from the garden, so I made this. It was perfect! I love my zucchini bread without too many add-ins (nuts, dried fruit, chocolate, etc.) Though, I did add some ground cardamom and vanilla extract. Just perfect!
Alexandra
Just tried a slice, delicious! I made the alteration of coconut oil instead of canola because i didn't have any canola, worked great. Honestly i was sloppy with the measurements and this still came out great. For a topping i mixed oats, brown sugar and coconut oil and crumbled it on top, worked out really well! i did have to do the full 60 mins in the oven :) I used one GIANT zucchini and I wouldn't stress too much about the amount as long as the water is strained well.
Bibi
Orange zest and a dash of Triple Sec.
hannah
Used coconut oil instead of canola because that was all I had in my pantry. The batter was enough for one loaf that I made for my aging parents (they don’t eat much but love when I make them breads such as these) and twelve muffins. I think the best part of this was the crust that formed on the top so you end up with a bite of soft with crunch with every mouthful. Chef’s kiss!
Daphne
4 mini loaf pans and 12 muffins
Bibi
Very forgiving recipe. My substitutions based on what I had: 2 c einkorn stone-ground flour (Lani's farm) for 2 c of the reg flour. Cut sugar by 1/2 c. Cut butter down to 3 T and added a handful of coarse chopped hazelnuts and all browned together. Came out flavorful, good texture and still quite sweet. I did wring my zucchini and drank the green water as someone suggested and I already feel like Popeye or at least Olive Oyl.
Marie
I had a large zucchini languishing in the fridge and a long holiday coming up so I had to get perishables out. I made this to quickly deal with the veg, and everyone loved it. I thought browning the butter would be a bridge too far but its so simple and really amps up the flavor. I also ran out of normal oil so I used peanut oil and peanut butter and it tasted great. Next time I'll make it with regular neutral oil.
Elizabeth
Used one 8x8 square pan instead of two loaf pans and it came out great! I can’t wait to make this during the holidays when I have lots of family and visitors to feed.
lower montauk supper club
For some reason, mine came out dry. I probably could have used more butter or not squeezed the liquid out of the zucchini for a more moist loaf. That, or less baking powder? Disappointing as I now have two loaves that I’m not excited about. At least I added chocolate chips into one..
Ame in the EU
I would triple the cinnamon... it is undetectable in the final product. I followed the recipe exactly, and it's pretty good, but it would be better with more spice for interest.
Jill B.
10/14/23A simple fast delicious bread to whip up. I decided to see how it would taste if I added 3 cups all- purpose and a half cup whole wheat. Added 1 cup brown sugar and omitted the white sugar. Results were great. Didn’t drain or squeeze any moisture out of the zucchini. Not necessary.
KC
Kind of dry, there are better zucchini bread recipes out there.
Sarah C
Very easy recipe and delicious option for all that late season zucchini coming from the garden. I added a little extra nutmeg b/c it adds such a nice fall flavor.
Donna
Made as muffins cooked about 18 min. Put chopped almonds on top before putting oven. Very good.
Gaye
I use a salad spinner to take the liquid out of the squash. Works great!
Norine
Great recipe! I’ve made about 8 loaves this season with garden zucchini. Spinning the grated zucchini in a salad spinner is a quick way to dry it out.
Emily
I made this with Red Oat Mills 1:1 gluten free flour and it was delicious! Instead of 2 tsp of cinnamon I did 1 tsp cinnamon and 1 tsp of cardamom. The hint of cardamom was perfect! I will definitely make this again and hopefully add the chocolate chips I forgot to add tonight on my next batch!
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